Templiner Eiscafé: Enjoyment time ends – new flavors for the next season!

Templiner Eiscafé: Enjoyment time ends – new flavors for the next season!

In Templin, where the temperatures are falling and the days are getting shorter, Doreen Lobjinski's popular ice cream parlor is closing after a successful summer. Last Tuesday, the cozy ice cream parlor on Ernst-Thälmann-Straße, which is very popular with holiday children, neighbors and regular customers, had to close its doors for the season. The last day of opening fell on a rainy day, which signaled the end of the ice season for the operators. Doreen Lobjinski, who practices her craft with heart and passion, runs the ice cream parlor with fresh Italian ice cream creations that come from a factory in Berlin. Italian professionals work there who are responsible for the quality and the special tastes.

The highlights this year? The unusual varieties of orange basil, sea buckthorn and the deep purple “Miss Purple” with sweet potato have caused enthusiasm. High school graduates in particular couldn't get enough of the “sky blue” type of chewing gum. The creative ice cream creations and homemade cakes that Doreen bakes every day from 5 a.m. attract many guests. Her husband's sales tour with the ice cream truck through the surrounding villages is also a great success.

Trends and challenges

But like many ice cream parlors, Doreen Lobjinski also has to contend with challenges. While other ice cream parlors have long since closed or only offer seasonal products, she has to shorten her opening hours in the summer due to the labor shortage. The situation is reflected throughout the industry; From 2019 to 2020, over 240 ice cream parlors had to close, and the decline in ice cream parlors in Germany is obvious. Of over 6,000 ice cream parlors in 2010, only just over 5,000 remain. Despite these adversities, Lobjinski firmly believes in the continued success of her ice cream parlor, which starts the new season on March 1st.

One trend that is gaining traction is iced coffee, which is particularly popular with younger people. In 2026, cold coffee creations such as cold brew or iced lattes will become a year-round hit, especially thanks to the influence of platforms such as Instagram and TikTok. Such creative drinks could also find their way into the Lobjinski ice cream parlor. Ideas such as cold foam or extravagantly prepared iced coffee creations are becoming fashionable among consumers due to the increasing need for visually appealing offerings. The ice cream parlor visitors today are mainly between 50 and 64 years old, which slightly shifts the target group in terms of age.

Innovation and outlook

Doreen has already started thinking about next season and is thinking about introducing new ice cream flavors, including dog ice cream with liver sausage and quark. “That’s kind of in,” she says, and is open to ideas that might appeal to different target groups.

While the challenges for ice cream parlors in the industry due to the corona pandemic and the energy crisis are still noticeable, many operators are optimistic about the future. Because ice cream parlors are not just points of sale, but also places for social encounters and enjoyment. Despite the difficulties, the operators are convinced that they can adapt and remain successful because the love for ice cream is and remains unbroken. As Doreen Lobjinski impressively proves.

All ice cream lovers in Templin are still looking forward to next March: Then the ice cream truck will roll through the city again and the creative ice cream creations will once again win the hearts of customers.