As the weather heats up, you need to stay cool. Try as many as you can of these top gelato hot spots, each putting their own twist on the classic art of gelato.
Gelato Blue is a family-owned gelateria that offers up 100 percent plant-based vegan gelato in 20 flavours such as mint choc chip, pavlova, espresso swirl, banoffee cheesecake and panna cotta with Dutch waffles.
The first Gelatissimo store opened on King Street, Newtown, in 2002. Serving up freshly-made gelato, churned daily in stores with natural ingredients, and using traditional Calabrian family recipes, Gelatissimo now has stores across Australia. Try the banoffee (a hybrid of banana and toffee), mango, raspberry or passionfruit for classic, fresh flavours, or the "Malten Madness" (choc malt gelato sprinkled with crunchy milk chocolate malt balls) and "Candy Wonderland" (a magical fruit candy flavour topped with popping candy) for something a bit different.
Named after the tiny town of Bellingen in northern NSW where it was established in 2006, Bellingen Gelato in Rozelle is the business’ second store. Try a summer flavour made with fresh in-season fruit such as peach, sour cherry, raspberry or passionfruit, or one of the locals’ faves which include burnt caramel, chocolate Rocher and Jaffa.
Cow & The Moon
Winning the title of the world’s best ice cream at the 2014 Gelato World Tour in Rimini, Italy, its Mandorla affogato-flavoured gelato cemented Cow & The Moon’s place as one of the best places in Sydney to grab a sweet treat. Customers rave about flavours such as the raspberry cheesecake, Turkish delight, pistachio, passionfruit cream, ‘Cherry Mania’ and salted caramel at this family-owned gelateria.
Gelato Franco is an old-school gelateria, where owner Franco Riservato churns out his gelato by hand, using an antique machine with a small capacity. The result is some of the freshest gelato you’ll find in Sydney, in 15 flavours that include around 10 classics and five seasonal specials. The watermelon and strawberry sorbets get rave reviews.
Well-known for its weird and wacky flavour combinations, Gelato Messina produces over 40 flavours of gelato and sorbet in small batches, churned daily. While staple favourites include their salted caramel and white chocolate, which is so moreish you’ll want to order an entire tub to take home, you can also try one of their weekly specials, which include flavours such as the "Steve McQueen," liquorice gelato with chocolate chips.
The team at Gelato Messina create every element of their gelato in-house themselves, from grinding pistachios to baking their own apple pies and brownies, which are then churned into their innovative flavour offerings.
N2 Extreme Gelato
Poise your camera at the mixer bowls in preparation for some theatrical gelato making. N2 Extreme Gelato uses liquid nitrogen to flash freeze gelato, resulting in creamy combinations created right in front of the customer. Their gelato creations are often topped with very Instagrammable syringes filled with ingredients like Nutella, ready to be injected straight into the dessert. Flavours change every fortnight but some faves, such as the crème brûlée, often make a reappearance.
La Mamma Del Gelato Anita
How do you choose between 150 flavours of gelato? The answer is to come back repeatedly to La Mamma Del Gelato Anita in order to sample their wide range of gelato, available in creamy, sorbet, vegan and yoghurt varieties. Favourites include the popular ‘Cookieman’ and mascarpone ricotta strawberries, but you really should try some extra creative flavours such as the salted bagel, poached pears in wine or Hershey’s with Oreo cookies.
Owner Antonino Lo Iacono learnt to make gelato as a child, in his father’s gelateria in Sicily. After 30 years in the gelato business, Lo Iacono now oversees the making of artisan gelato in his Summer Hill store, Gelatony. The gelato is created using all natural ingredients in simple, classic flavours such as hazelnut and mango, as well as creative combinations such as ‘Cassata Siciliana’ (ricotta and Sicilian candied fruit).
Drop by RivaReno for a scoop of traditional Italian gelato. Created by two Italian gelato-makers and their friends, RivaReno Gelato opened in Milan in 2005, with Sydney being chosen as home to the first RivaReno Gelato store opened outside of Italy. Try the "Alice" (mascarpone, premium Marsala Vergine Soleras and lashings of gianduia chocolate) or "Cremino Caffe Rivareno" (white chocolate, hazelnut and Arabica coffee ganache with an in-house coffee sauce.)