If you’re fading on a hot day or need a sweet pick-me-up, you’ll find no end of tantalizing options on Sydney’s ice cream scene. This industry hosts a healthy mix of innovative mad scientists and tried and true traditionalists, from maverick chemists using liquid nitrogen to instantly whip up gorgonzola-infused scoops, to old-school pros following the same techniques their forefathers used a century ago. Whatever methods they choose, their goals are the same: to serve impeccably fresh, flavorful ice creams, sorbets and gelato to the citizens of Sydney. Take a look at our list of the best parlors in town, and see which one suits your style.
Already well known for their expertly made pizza, Pompei’s of Bondi Beach is becoming at least equally famous for their gelato. This recent acclaim is backed by decades of experience, as the owner George Pompei spent 20 years in Italy learning the gelato trade. This high degree of dedication shines through in the richness of their hazelnut and dark chocolate flavors, and the subtlety of their sweet and nutty pistachio. These are all available to enjoy inside, or to takeaway and savor on a sunny stroll along the nearby beach. What could be better than a seaside scoop of their guava sorbet.
Address and telephone number: 126-130 Roscoe St, Bondi Beach NSW 2026, Australia, +61 2 9365 1233
This Haymarket parlor has earned a rep throughout Sydney as a ‘crazy chemist meets gelato bar’ for its use of liquid nitrogen in the gelato-making process. The ingredients of each gelato flavor are first infused in individual glass beakers, until they’re ready to be poured into colorful bench top Kitchen Aids, where the ice cream is immediately churned for your order. Since the product is made on the spot, the integrity of the ingredients is completely preserved, and customers get to experience the taste of utterly fresh ice cream that’s just come off the churn. This especially suits N2 Extreme Gelato‘s purist approach to serving ice cream, as their menu hinges on the exclusive use of real, fresh ingredients, without any artificial toppings, syrups, or colorings to interfere with the true flavor. Their experimental flavors are so striking that they don’t need any extras: take the Chinese cough medicine, the Rosemary’s Baby, or the buttered popcorn and gorgonzola, to name only a few.
A reliable and endearing Newtown staple, Gelatomassi is quick to make an impression and difficult to overlook. Staying open until nearly midnight and offering a generous sampling policy helps make this spot a thriving community hub and meeting point, but it’s the quality gelato that seals the deal. Their flavors are ever-rotating to keep locals on their toes; past favorites have included apple crumble, coconut, and Tim Tam ice creams, as well as delicately flavored champagne, fresh pear, and ginger sorbets.
262 King Street, Newtown, Australia, +61 2 9516 0655
Widely touted as purveyors of the best gelato outside Italy, Gelato Messina is a name that carries serious clout in the Australian ice cream industry. They continue to make their ice cream the same way it was done 100 years ago, creating all flavors on site with an discerning eye for premium ingredients. Gelato Messina serves forty rotating flavors each day and they do offer samples to try before you buy. Standouts here include the salted caramel and white chocolate, the coconut and lychee, the apple pie, the cassata, and the blood orange sorbet. For a special occasion, you’ll blow any other birthday gifts out of the water with one of Messina’s ice cream cakes.
241 Victoria St, Darlinghurst, Australia, +61 2 9331 1588