Ibiza's Los Valencianos Takes Its Traditional Turrón Ice Cream to a World Competition in Xixona

05 November 2026 г.

A traditional ice cream from Ibiza is heading to Xixona, Alicante, to compete for an international title celebrating one of Spain's most recognisable sweet flavours. Los Valencianos, the historic family-run ice-cream business in Ibiza Town, will present its traditional Jijona nougat ice cream at the second edition of the World's Best Jijona Turrón Ice Cream Competition, taking place on 6 and 7 November 2026.

Representing the business will be Daniel Lloyd Galiana, the fifth generation of the family behind Los Valencianos. Rather than creating a new recipe for the occasion, he will enter with one of the establishment's signature flavours: its traditional turrón ice cream, made following a family recipe passed down through generations.

The competition is dedicated specifically to artisan ice cream made with Jijona nougat, bringing together professionals to determine which recipe deserves the title of the world's best Jijona turrón ice cream for 2026-2027.

A Family Ice-Cream Tradition Dating Back to 1933

Los Valencianos has been part of Ibiza's gastronomic history since 1933. Located in the port area of Ibiza Town, the business has maintained its family tradition across generations, with Daniel Lloyd Galiana now at the helm.

The family's roots are connected to Xixona, the Alicante town internationally associated with turrón production. Its nougat-making heritage is also an important part of the business, with the family continuing to produce traditional turrón for the Christmas season.

The ice cream chosen for the competition is one of the shop's most representative flavours. Its recipe draws on this longstanding connection with Jijona nougat and the family's own history of confectionery and ice-cream making.

The traditional preparation uses Jijona nougat made with Mediterranean Marcona almonds and Spanish honey, including rosemary and orange blossom varieties.

What Is the World's Best Jijona Turrón Ice Cream Competition?

Organised by the Asociación Nacional de Heladeros Artesanos y Comerciantes de Helados y Horchatas (ANHCEA), the competition is designed to recognise the best artisan ice cream made with authentic Jijona nougat.

The 2026-2027 edition is the second time the event has been held. It brings together professional ice-cream makers from different backgrounds to showcase their craft and reinterpret one of Xixona's most important traditional products.

The official competition rules require every entry to include Jijona nougat with Denomination of Origin certification. Almonds are the only permitted topping, allowing the jury to concentrate on the flavour, texture and quality of the ice cream itself.

Entries are assessed anonymously. The jury evaluates three main criteria: flavour, consistency and appearance.

A maximum of 24 participants can enter the competition.

Two Days of Competition in Xixona

The competition takes place over two days in Xixona, Alicante.

On Friday, 6 November, participants will deliver their ice-cream samples to ANHCEA's headquarters. The following day, Saturday, 7 November, the tasting and judging will take place at El Teatret in Xixona.

According to the official rules, the jury's final decision is scheduled for 14:30 on Saturday.

The competition coincides with World Turrón Day on 7 November, an occasion that celebrates the history and gastronomic importance of this traditional Spanish sweet.

For Los Valencianos, taking part also represents a meaningful connection between the family's origins in Xixona and the business it has built in Ibiza over more than nine decades.

From Ibiza's Port to an International Turrón Competition

The participation of Los Valencianos brings an established Ibiza flavour into a competition dedicated to the craftsmanship of Jijona nougat ice cream.

For Daniel Lloyd Galiana and his family, the entry is not simply about presenting a new creation. It is an opportunity to share a traditional recipe that has remained part of the business's identity across generations.

The winner will receive a trophy and further opportunities to present the winning ice cream at gastronomic events, including the Jijona Turrón Fair and the BICA fair in Madrid in 2027.

The final result will be decided in Xixona on 7 November. Until then, Ibiza will be represented by a family recipe that connects the island's long-standing ice-cream culture with the traditional nougat heritage of Alicante.

 

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