Soft serve ice cream machines market seen hitting $962.5 million by 2031

Allied Market Research projects the global soft serve ice cream machines market will rise from $665 million in 2021 to $962.5 million by 2031, driven by franchise growth, QSR expansion and rising demand for frozen desserts. Europe led the market in 2021, while North America is projected to post the fastest growth through 2031.

Why it matters: - Soft serve ice cream machines are gaining demand as ice cream franchises, quick-service restaurants and catering businesses expand. - The market’s growth reflects broader consumer interest in soft serve, frozen yogurt, sorbet, gelato and custard. - The shift matters for equipment makers, foodservice operators and regional suppliers competing for a larger frozen-dessert market.

What happened: - Allied Market Research said the global soft serve ice cream machines market was valued at $665 million in 2021. - The firm projected the market will reach $962.5 million by 2031. - The forecast implies a compound annual growth rate of 3.8% from 2022 to 2031. - The report covers price range, application, distribution channel and region. - The study was published June 9, 2026. - The report is available through the sample request page.

The details: - The report points to rising technological advancements, growing ice cream franchise business, higher demand for soft serve machines and the proliferation of quick-service restaurants as key market drivers. - Soft serve contains less milk fat than standard ice cream and is made at about 4 °C, compared with ice cream held at 15 °C. - Air is injected during freezing, and up to 60% of the finished product volume can be air, known as overrun. - Lower air content produces a heavier, colder product with more intense colors. - Soft serve machines are used to make frozen yogurt, sorbet, gelato and custard. - The machines are described as useful for small businesses and cafes that want a wider mix of frozen desserts. - The market is segmented by capacity, flavor options, feed mechanism and cooling system. - Sales have increased because soft serve machines use a more hygienic process than manual ice cream makers. - Rising disposable income and demand for desserts after meals are also supporting sales. - The report frames these factors as market opportunities for future growth.

Between the lines: - Mass-market machines led the price-range segment in 2021 and are expected to keep that lead through 2031. - The report ties that strength to lower middle-class and upper middle-class buyers purchasing more mass-market products. - The catering industry segment is expected to grow at a moderate pace as ice cream demand rises across businesses ranging from single-location operators to large multi-site firms. - Europe held nearly 40% of the global market in 2021 and is expected to remain the largest region in 2031. - North America is projected to grow the fastest, with a forecast CAGR of 4.4%. - The report also examines Asia-Pacific and Latin America. - The competitive field includes Carpigiani Group, Catta 27, Donper USA, Electro Freeze, Frigomat, GEL Matic Italia Srl, ICETRO America Inc., Oceanpower America LLC., Spaceman USA, Stoelting, Technogel, Tekno-Ice, Tetra Pak, The Middleby Corporation and Vollrath Company LLC. - The report says these companies are using product launches, collaborations, expansion, joint ventures and agreements to defend or grow market share.

What’s next: - The market’s direction will likely hinge on franchise expansion, restaurant growth and continued consumer demand for frozen desserts. - Regional competition is set to stay intense, with Europe defending the biggest share and North America pushing the fastest growth. - For more information, readers can use the purchase inquiry page. - Related coverage includes the alcohol-infused ice cream market, the ice cream market and the ice cream ingredients market.

The bottom line: - Soft serve ice cream equipment is on a steady growth path, with mass-market products and foodservice expansion doing most of the heavy lifting.