Frozen and forever in fashion: How quick commerce is driving growth in ice cream industry

Representational pic/istock

Earlier this month, premium ice cream brand Hocco secured USD 10 million as part of a larger USD 20 million Series B funding round. According to IMARC Group, a global market research and consulting firm, the ice cream market in India was valued at Rs 268.0 billion in 2024. It is projected to grow at a compound annual growth rate (CAGR) of 16.7 per cent between 2025 and 2033, reaching approximately INR 1,078.0 billion by 2033.

Founded in 2022 by the Ahmedabad-based Chona family, Hocco is swiftly reshaping India's ice cream scene with its focus on quality-first innovation, regional flavours, and a modern brand narrative that resonates with younger consumers. With over 110 scoop parlours and 20,000+ retail and pushcart touchpoints nationwide, it has built a strong omnichannel presence across cloud kitchens, quick commerce, and modern trade - anchoring urban relevance while expanding into tier-2 and tier-3 markets where demand for premium indulgence is on the rise.

Hocco is redefining premium ice cream with its quality-first approach, regional flavours, and bold brand appeal. Led by Ankit Chona, the brand is rapidly expanding across India's urban and emerging markets

"This raise marks a significant milestone," says Ankit Chona, a third-generation entrepreneur and Hocco's promoter. "We're deploying capital toward scaling manufacturing, accelerating market expansion, and building a brand that blends trust with innovation and emotion." From Bijlee, India's first caffeinated ice candy, to sponge ice cream sandwiches and the Oh! Cone in a custom blister pack, Hocco's product strategy combines novelty with quality to drive recall and loyalty. "This mix of innovation, taste, and packaging makes consumers return," he adds.

Hocco posted Rs 33 crore in revenue in FY24, jumped to R206 crore in FY25, and is projecting Rs 400 crore for FY26, underscoring strong consumer demand and market traction. Over 70 per cent of retail partners reorder regularly, a key indicator of product acceptance.

While the immediate focus remains on consolidating its premium positioning in Indian metros, international expansion is on the radar, particularly in regions with a sizable South Asian diaspora. In the near term, a significant portion of the new funding will go toward enhancing manufacturing through automation and expanding cold chain capabilities.

"Brand-building is at the core of our growth strategy," says Chona. "We're investing in digital content, influencer collaborations, and storytelling that connects with Gen Z and millennial audiences." The brand will track ROI through improvements in manufacturing efficiency, store-level velocity, repeat purchases, and digital engagement metrics such as awareness, interaction, and conversion.

Quick indulgence, quicker commerce

Quick commerce is set to contribute nearly 20 per cent of Hocco's sales by FY26. "We're adapting with single-serve and novelty formats perfect for micro-moments - alongside agile supply chains and a stronger digital presence," says Chona. "Our storytelling now taps into emotion, vibe, and lifestyle - not just weather." While offline retail remains important, instant delivery is redefining ice cream as an anytime indulgence, reshaping Hocco's distribution, innovation, and marketing strategies.

With snackable formats and quick commerce reshaping ice cream eating habits, Baskin Robbins India is gearing up for its next growth phase. "We expect about half of our India Consumer Packaged Goods (CPG) sales to come via quick commerce in the next 12-18 months," says Mohit Khattar, CEO of Graviss Foods Pvt. Ltd that operates Baskin Robins in India. Platforms like Blinkit, Instamart, and Zepto drive impulse buys, especially in metros and Tier-1 cities. To tap into this trend, the brand has launched Minis - a multipack of four chocolate-coated mini sticks - for in-home snacking. "We'll assess its potential once our marketing kicks in," says Khattar. Another key launch is the lower-sugar Belgian Chocolate Milkshake, retailing across top 10 cities and all parlours. "It's meant for more frequent consumption without compromising the premium experience," he adds.

Snackable formats and quick commerce are transforming India's ice cream eating habits, prompting Baskin Robbins India to ramp up for its next phase of growth says Mohit Khattar, CEO of Graviss Foods Pvt Ltd

Quick commerce also offers insights into evolving consumer behaviour. "We saw individual orders at first, but now there's a shift toward family shopping - bigger baskets, larger pack sizes," notes Khattar. This has led the brand to tailor products for impulse and family consumption.

Certain brands like The Brooklyn Creamery prioritise delivery and retail access, skipping dine-in entirely. Available on Swiggy, Zomato, Blinkit, Instamart and Zepto, and in select modern and general trade stores, the brand focuses on metros like Mumbai, Bengaluru, Delhi NCR, and Pune, with tier-2 and tier-3 expansion in the pipeline. Similarly, there are brands like Gaccio Ice Cream Artistry that run as a delivery-first brand via cloud kitchens, recreating a luxury dessert experience at home. Even Sucres Des Terres recently launched on Swiggy and reports steady year-round sales, reflecting a broader shift in how customers consume ice cream.

Sucres de Terres comes packaged in reusable mason jars, adding a sustainable touch to indulgence

Innovation first, always

At the brand's end, innovation will always remain the driver for sales. Like how Baskin Robbins India is leaning into innovation to meet shifting consumer behaviour, especially among young, urban Indians who now view ice cream as more than an after-meal treat. "It's become a midday reward, a stress buster, or shareable snacks during OTT sessions or social gatherings," says Khattar. This evolution has boosted demand for resealable tubs, milkshakes, and on-the-go formats.

Some innovations have outperformed expectations - like Biscoff ice cream and Blueberry Cheesecake gelato - while others, such as the brown biscuit boba flavour, fell short. "For us, innovation and newness in flavours is something that we continue to bring in season after season. There have been several flavours that surprise us," Khattar notes. He also feels, that despite this behavioural shift, seasonality still influences consumption, especially in the North and East, where extreme weather limits year-round indulgence.

Looking ahead, the brand is focused on expanding into Tier-2 and 3 cities. "We want to democratise indulgence and be a brand that's accessible, affordable and relatable - wherever you are in India," says Khattar. "There's significant headroom for growth." Plans include introducing new formats like sandwiches, cake slices, and doublet bars tailored for transit hubs, educational zones, and quick commerce platforms. Baskin Robbins also blends Indian and global flavour profiles to deepen regional resonance.

Agile dealer networks and sharp social media monitoring help Hocco pivot swiftly based on consumer feedback. Their cafés and scoop parlours serve as real-time R&D hubs, enabling the brand to quickly test new flavours and formats. "Our charcoal lychee, which we thought might be too niche, sold out fast," says Chona. Conversely, some international flavours didn't resonate, highlighting that Indian consumers enjoy novelty rooted in familiarity. "Our strength lies in staying curious, nimble, and bold - while always listening," he adds.

While chocolate remains a top seller for The Brooklyn Creamery, experimental flavours with nostalgic or novel spins have gained traction. "Consumers are open to discovery - as long as the quality is high," says founder and CEO Shivaan Ghai. The R&D team works on continuous iteration. "The real challenge is delivering indulgence without compromising health or sustainability. It's about striking that balance every single day."

Frozen Fun taps into the growing demand for premium frozen treats in India's emerging cities

At NOTO, innovation is deliberate and grounded in sensory pleasure. "It's not about theatrics - it's about layering joy into every scoop," says co-founder Varun Sheth. Signature flavours like Pandan Coconut with jelly or Matcha Raspberry with a top-layer twist reflect this thoughtful experimentation. Even formats like Neapolitan, with three flavours in one scoop, are designed for depth and delight. "No scoop is ever naked - everyone gets its final flourish," Sheth notes.

For gelato brand Frozen Fun, innovation is mood - and season-led, always backed by customer feedback. "We don't chase trends - we create flavours that resonate emotionally with our customers," says the brand's founder, Vasuki Punj. Flavours like Nuts About Hazelnut, Yoghurt with Apricot, and Strawberry Cheesecake remain customer favourites, each tested in pilot outlets before the broader rollout.

The rise of health-forward indulgence

Interestingly, ice cream consumption has evolved from seasonal indulgence to year-round, emotional enjoyment but Gen Z and millennials also now enjoy it as post-workout fuel, binge-watch snacks, or self-care treats, driving up the demand for mindful, anytime options.

The Brooklyn Creamery's Shivaan Ghai strives hard to deliver indulgence while balancing health and sustainability

Ghai combines his family's 80-year ice cream legacy with his fitness passion to fill a gap in India's market to start The Brooklyn Creamery. Launched in 2020, the brand offers low-calorie, no-added-sugar, high-protein, and dairy-free options that blend tradition with modern lifestyles. With over 60 SKUs - including chocobars, high-protein duets, vegan tubs, and fruit pops - the brand focuses on premium ingredients and consistent, guilt-free indulgence. While sales figures aren't detailed, strong repeat purchase rates indicate solid consumer loyalty.

Hocco responds to health-conscious demand with its ‘Healthies' portfolio of low-sugar treats. However, Chona emphasises on the brand's focus on joyful indulgence with quality ingredients, bold flavours, and readiness to innovate in vegan and high-protein segments without chasing trends.

NOTO prioritises inclusivity through guilt-free innovation - low-calorie, low-sugar, and vegan options that don't compromise taste. Their Vegan Dark Chocolate scoop is a bestseller, surprising consumers and proving that dietary preferences don't limit enjoyment. Coppetto Artisan Gelato also offers mindful choices, including fruit-flavoured sorbets and the Vegan Extra Noir dark chocolate sorbet for intense flavour seekers. Founder Nikhil Jain highlights agile R&D that shelves underperforming flavours quickly and customises small batches for dietary sensitivities. Popular specials like Tiramisu Gelato have become permanent due to strong demand.

Coppetto, led by Nikhil Jain, runs three physical outlets in Mumbai, with dine-in emerging as the strongest sales channel, driven by customers seeking the full in-store experience

Gaccio blends indulgence with conscious variants such as no-added-sugar ice creams and vegan Darkest Chocolate Sorbet, catering to customers seeking flavour without compromise.

Gaccio Ice Cream Artistry operates as a delivery-first brand through cloud kitchens, offering a luxury dessert experience at home. With no dine-in or takeaway, it targets niche urban consumers looking for premium, travel-friendly indulgence

Experience still matters

While delivery and retail continue to grow, the parlour channel remains the backbone of Baskin Robbins' India business, offering a far more diverse product range, including sundaes and elaborate desserts. "We're also upgrading in-store ambience to meet rising consumer expectations," says Khattar. The brand has invested in a pan-India audit team to ensure hygiene, equipment integrity, and consistent product quality across outlets. "Training is critical," he notes. "We've rolled out a centralised app and continue face-to-face engagements to keep our front-end teams up to speed."

While quick commerce continues to drive growth for NOTO, co-founder Varun Sheth has expanded into offline retail with Meltshop by NOTO in Bandra - a dessert café where indulgence meets mindful eating. PIC/KIRTI SURVE PARADE

While quick commerce and delivery remain key for NOTO, Sheth recently launched Meltshop by NOTO in Bandra - a space where mindful and indulgent desserts feel equally rewarding. "People aren't just buying ice cream - they're seeking experiences," says Sheth. Though new to the dine-in format, Meltshop has already seen standout hits. The Trip to Thailand Sundae - mango swirl ice cream with sticky rice, mango compote, and popping mango boba - is a clear favourite. Unexpected winners like Lemon Gooey Cake and Fresh Orange Scoops underscore their belief in bold, unconventional flavours. Meltshop serves as a community hub and live testing ground, allowing the brand to gather real-time feedback and deepen engagement, complementing its digital-first roots.

Varun Sheth and Ashni Shah, noto

Coppetto currently operates two physical outlets in Mumbai. Dine-in is the strongest sales channel, as customers often visit the stores for the whole experience. Jain is keen on expanding Coppetto's footprint in Mumbai and beyond to make the product more accessible without losing its premium positioning.

Since launching in FY 2022-23 with five stores, Frozen Fun has scaled to 12 outlets across Delhi NCR and Mumbai, with strong year-on-year revenue growth - nearly 90 per cent in FY 2023-24 and over 45 per cent in FY 2024-25. They also operate two production labs in Delhi and Mumbai and are present across Swiggy, Zomato, modern trade, and B2B partnerships. About 80 per cent of sales come from physical stores, 15 per cent via delivery, and five per cent from B2B and other channels. Repeat purchase rates are over 30 per cent, driven by customer loyalty across offline and online formats. The current year is on track for 45 per cent revenue growth. The brand is now expanding into Jaipur and other tier-1 and tier-2 cities. Punj says, "There's a real appetite in emerging cities with evolving tastes and rising aspirations."

Gelling with gelato

Nikhil Jain, founder of Coppetto Artisan Gelato, launched the brand with a clear mission: to bring authentic, high-quality gelato to India without compromise. "We saw a gap for premium frozen desserts that didn't cut corners on taste or ingredients," he says. Rooted in Italian tradition, Coppetto offers a refined yet accessible experience built on craft, integrity, and detail. At its core is a commitment to craftsmanship - each batch is made with premium ingredients and meticulous technique.

Shloka and Sharan Bajaj, Gaccio

"There's real heart behind every cup of gelato," Jain notes. The entire process, from sourcing to production, is tightly controlled to preserve flavour and authenticity. While the brand appeals widely, Jain finds that younger consumers value quality and transparency, the ideals that Coppetto embodies. For this new generation, gelato is no longer a seasonal indulgence.

"They don't wait for summer to enjoy ice cream," says Jain. "It's a year-round treat, whether post-meal, midday, or social." This openness fuels Coppetto's flavour experimentation while reinforcing its indulgent core. Still, Jain recognises evolving dietary preferences. "We're not here to compromise on taste, but we understand the need for balance," he says. Coppetto's approach to carefully developed, never rushed healthier options reflects its commitment to quality-first innovation.

Vasuki Punj, Founder, Frozen Fun and Shivaan Ghaai, Founder, The Brooklyn Creamery

Frozen Fun was born during a trip to Goa when founder Punj tasted a scoop of gelato at Cream Choc and wondered why Delhi didn't have anything like it. "It was everything gelato should be - fresh, flavourful and indulgent. That scoop made it clear there was a gap in India's dessert space," she recalls. Boutique brands existed, but none had scaled with consistency across metros. Frozen Fun set out not just to sell gelato but to build the category itself in India. The brand appeals to urban millennials and Gen Z who care about quality and aesthetics, as well as health-conscious parents and mature consumers seeking clean-label indulgences.
Though gelato is part of the wider ice cream family, Frozen Fun uses traditional Italian techniques and sources the majority of its ingredients globally, prioritising the highest quality available. "Our recipes are developed in-house by Italian chefs and made in small batches to ensure freshness and balance," says Punj. The menu spans classic and creative gelato flavours, alongside vegan sorbets, no-added-sugar options, limited-edition drops, and alcohol-infused variants.

Educating Indian consumers about gelato remains challenging, as does maintaining ingredient integrity while keeping pricing accessible. But for Punj, that's the core of the brand's mission: "We're not just making desserts - we're creating elevated everyday rituals."

Art meets ice cream

Building on the success of their artisanal chocolate brand Chocolove, siblings Shloka and Sharan Bajaj launched Gaccio Ice Cream Artistry to fill a gap in the premium dessert segment. Targeting quality-conscious consumers, Gaccio blends craftsmanship with global influences, offering small-batch creations that blur the line between ice cream and plated desserts - think bonbons and signature stacks layered with ice cream and cake, designed to deliver comfort and sophistication. Ingredient sourcing is central to Gaccio's appeal, with premium inputs like Belgian chocolate, French cream, and seasonal fruits ensuring consistency and quality. As consumption shifts from seasonal to year-round indulgence, Gaccio is well-positioned to serve a growing demand for curated, high-end treats.

Founded by chef Kunali Chandaria-Dattoobhai in 2014, Sucres Des Terres is a D2C ice cream brand focused on small-batch, preservative-free products made with fresh ingredients. The artisanal segment was largely untapped then, but the market showed demand for a premium, clean-label offering. "We see two kinds of customers - those who care about clean, freshly made products, and those seeking a luxury experience," says Chandaria-Dattoobhai. The brand uses ingredients like Sarda Farms milk, vanilla beans from Kerala, and cooperative-sourced cane sugar. Its Coco Collection caters to vegan and dairy-free consumers, while its 2015 Diwali special - boondi bonbons - has remained a seasonal mainstay.

Freezing sustainability

At Hocco, efforts are made to shift to eco-friendly packaging, local sourcing, and upgrade to energy-efficient systems and smarter cold chains. Brooklyn Creamery and Coppetto also prioritise eco-conscious packaging, consistently improving material choices. Frozen Fun integrates sustainability into daily operations with recyclable tubs, wooden spoons, and in-house toppings replacing processed ones. The brand is working toward plastic neutrality. Smaller players like Sucres Des Terres package their products in reusable mason jars which customers share that it is repurposed to store everything from detergent to snacks.