This is the best ice cream in Sydney. In no particular order.
- Maggie Beer – Burnt Fig Jam, Honeycomb and Caramel
It’s popular with everyone, it’s available everyfuckingwhere and it’s fucking sick. This should be more famous than her obsession for verjus or horribly sweet Pheasant Farm Pate. This is the BOMB.
- Streets – Golden Gaytime
A classic. This is what you eat if you’re visiting Australia. It’s more than just the name too.
- Weis – Fruito
Banana, Pineapple and Passionfruit. What a combo.
- Pat and Sticks – Vanilla Lace
Allow a little time for the biscuit to ease up and you’re good to go.
- Coles Smart Buy – Neapolitan
Actually, only the “strawberry” with it’s incredible un-strawberry like nuances is good. The choc and vanilla are unfortunately, taints.
- Gelato Messina
Queues are now insane. The Darlinghurst spot was my first date spot. That was how much more civil it used to be. Nowadays, it’s just absurd and they’ve got multiple stores, even one in Melbourne. Still, prices haven’t changed and at ~$7 for 3 scoops, it’s just straight up the best dessert deal in Sydney. Quality and flavours are just as good as ever. My faves include but are not limited to: Salted Caramel & White Choc, Blood Orange, Chocolate Sorbet, Hazelnut, Pistachio
- Cow & The Moon
Pretty damn popular but not on the Messina scale. This Enmore shop has a constant stream of people in it from opening to closing. It’s also priced well and the servers scoop awesome gelato scoop quenelles onto cones and cups alike. My faves are: Chocolate Sorbet, Honey, Popcorn
This Bondi pizzeria has got some awesome Amedei 65% chocolate sorbet (see a trend yet?) plus Fior di Latte, White Peach, 70% dark Amedei gelato, 40% Milk Amedei gelato and solid hazelnut and pistachio too. Pricey but the choc sorbet is unbeatable. Clearly, if you don’t like luscious and insanely rich stuff that melts away with unbearably so inside your mouth, you ought to reconsider life.
- N2 Extreme Gelato
Truth be told, I only like the texture. I find the flavours pissweak and different for the sake of and a lot of it’s just pure gimmickry. However, despite the fact that this is one of the best examples of not getting the point about modernist cooking, it’s also a great example of what’s good about modernist cooking. You can’t beat using liquid N2 to quickly freeze ice cream such that bigger ice crystals don’t have to chance to form. The texture is just spectacular but if you had access to a stand mixer and a license for renting liquid nitrogen dewars, you could do this at home too son.
- Antica Gelateria
Tucked away in one corner of Crows Nest, this is a little under the radar store that isn’t quite as good as some of the more popular shops in the city but it’s still pretty damn good. When I lived around the area, they had this sick black sesame chocolate chip and also an amazing banana split plus a really good choc sorbet, nut flavours etc. I just kinda wish it had a better location/concept. The product is just really good.
Now I know there’s more than this. There’s plenty of places in Sydney that do great Gelato/Ice Cream that I haven’t had the chance to try. This is my list and yes there are some cliches but we all fucking scream for ice cream. So, in summary: