Ice cream is one of those things you eventually get to know almost automatically in Paraguay. Especially on hot days, sometimes you just want to enjoy a cold ice cream – and at some point you realize that there is much more variety here than you might have initially thought.
Amandau, París, Quattro D and Doña Angela are some of the best-known names. They do not all taste the same. There are differences in production, ingredients, selection and, of course, price.
For this reason, we want to take a closer look at some of the best-known brands: Where do they come from, how long have they been around, how is their ice cream made, and what can you roughly expect to pay?
Heladería París – a long tradition
París is one of the most traditional ice cream brands in Paraguay. Its history dates back to 1962. This means that the brand has been part of Paraguay’s ice cream culture for more than six decades.
París is particularly known for its artisanal production. The company describes its ice creams, food and beverages as 100% handmade and places importance on quality and fresh products.
At París, you can find many classic flavors as well as more unusual varieties. In terms of price, the brand is one of the more expensive options among the well-known ice cream parlors. For example, a 500 g container of ice cream costs approximately 55,000 Gs., although prices may vary depending on the product and location.
When comparing the price with Europe, the difference becomes interesting: even at one of the more expensive and artisanal ice cream parlors in Paraguay, you get comparatively a lot of ice cream for your money. This is one example of the lower cost of living in Paraguay, which we have also discussed in our article about the cost of living in Paraguay.
Amandau – the great classic
If there is one brand that almost everyone in Paraguay knows, it is probably Amandau.
The story began in 1973, when Eusebio and Modesto Leoz founded the brand. Since then, Amandau has grown enormously and is now one of the largest ice cream brands in the country. According to the company itself, it has more than 200 franchise locations and more than 3,000 points of sale.
Amandau also has a large product range. There are numerous classic flavors, a gourmet line and other product lines.
Compared with París and Quattro D, Amandau is particularly interesting because of its value for money and its wide availability. In 2026, for example, two scoops in a cup or cone were offered for approximately 15,000 Gs.
The production is more industrialized than that of a small traditional artisanal ice cream parlor. However, this also makes the brand widely available and allows it to offer many different products.
Quattro D – gelato with Italian influence
Quattro D has been in Paraguay since 1989. The first location was opened at the corner of San Martín and Andrade in Asunción.
From the beginning, Quattro D focused more strongly on Italian-inspired gelato and desserts. The concept later developed into a combination of ice cream parlor, café and restaurant.
Unlike Amandau, Quattro D focuses less on maximum availability. The brand is positioned more strongly as a gelateria and dessert experience.
In terms of price, Quattro D is also in the medium to upper price range.
In terms of production and quality, the focus is more strongly on the gelato concept and the selection of ingredients.
Doña Angela – another well-known tradition
Doña Angela is also one of the well-known names. The brand is mainly present in Asunción and combines ice cream with other sweet treats and gastronomic offerings.
In terms of price, Doña Angela is in the medium range. As a guideline, small packaged portions, for example, cost approximately 9,000 to 10,000 Gs. for 200 ml.
Conclusion
When comparing the well-known ice cream brands in Paraguay, the main differences can be seen in price, production and positioning:
Amandau: lower to medium price range, a large selection and industrial production.
Doña Angela: medium price range and traditional ice cream parlor production.
Quattro D: medium to upper price range, with a stronger focus on gelato and desserts.
París: upper price range, with artisanal production and a long tradition.
The price differences result from various factors such as production methods, ingredients, production volume, location, brand and the overall gastronomic concept.