While it might be OK to pull out the blue ribbon with a sprinkle of Milo when you’re sitting down to Netflix and chill, if you really want to indulge your tastebuds try a hit from one of these artisan ice creameries instead.

Here’s an insider’s guide to some of Australia’s best ice cream parlours.

Ciccone & Sons

Redfern-based Ciccone & Sons is a classical Italian gelateria that makes its gelato inhouse utilising simple ingredients and traditional methods. All their gelatos start from scratch using Australian raw ingredients. Expect the best fresh fruit, whole nuts and organic milk and cream. Mark Megahey , co-owner and Gelatiere, has 25 years’ experience at churning the good stuff so what you’ll get is velvety silky smooth gelato that will leave you craving more!

Valhalla Icecream

Hobart-based Valhalla Ice Cream was established in December 1989 to compliment the freshly baked waffle cones made and sold by Valhalla in Hobart’s famous Salamanca Market. It was made to their own recipe using only the finest ingredients that Tasmania could offer.

RivaReno Gelato

Sydney-based RivaReno Gelato isn’t your average gelato. Their gelato is known to contain no hydrogenated fat, preservatives, anti-oxidants and artificial colourings, and they don’t use air to ‘puff up’ their gelato. Their gelato is contained in the traditional Italian cylindrical containers deep inside the counter. While travelling with a friend, owner Kieran Tosolini, through Europe, he came across a gelato that was the perfect business opportunity. After visiting gelatarias in Italy, he was convinced of his business idea – to bring authentic, award-winning Italian gelato to Sydney.

Chicho Gelato

Perth-based Chicho Gelato is owned and operated by Carly and Cesare De Bartolo. They opened their store in January 2016. They attended gelato university in Bologna, Italy. They perserevered to learn and master the tradition and crafts from the masters of gelato. Carly and Cesare bought a gelato cart from Italy and built a gelato laboratory. They made sorbetti and gelati from scratch, trialling a cacophony of flavours. They now have two authentic gelato carts roaming the streets of Perth.

St Louis House of Fine Ice Cream & Desserts

Adelaide-based St Louis House of Fine Ice Cream & Desserts was inspired by a Parisian ice cream bar on an island in the Seine river, Isle St Louis. Founder George Kavamalis came up with the brand in 2012. George devoted himself to mastering the art of ice cream making and designing desserts. Their mission is to use only the finest quality ingredients in all of their products. Their ice cream is made locally in their ice cream factory.

ShliX Ice Cream/Gelato

The Heimann family own the Brisbane-based ShliX. The family moved to Brisbane nearly 10 years ago. They wondered why the ice cream in Italy tastes better than the gelato sold around town. They were told that they couldn’t make true Italian gelato in Australia and make a profit. So in order to prove everyone wrong, they started cutting corners with cheaper ingredients. Some of Brisbane’s leading chefs have discovered the Heimann family and their products.

Frugii Dessert Laboratory

John Marshall is the brain behind Canberra’s dessert heaven, Frugii Dessert Laboratory. John’s passion for food emerged when he was gifted the food bible ‘Larousse Gastronomy’ at the age of 12. Over the years he became obessessed with desserts. In 2000, he purchased his first ice cream machine. This was the start of his ice cream career. He self-taught himself in ice cream and gelato. Through intense research and experimentation, John carefully analysed the art and science of the perfect ice cream. John started giving samples of his ice cream away to people. Then progressed to markets, then finally in January 2015, opened his first store in Canberra.

Jock’s Ice Cream & Sorbets

Jock’s Ice Cream & Sorbets has become a Melbourne destination for ice cream. Around 20 years ago, owner Jock Main got into an accident while riding his bike home. His parents bought him a domestic ice cream machine to occupy his time. Jock began experimenting with ideas and recipes. In 2001 he opened his shop on Victoria Avenue where he remains today.

La Macelleria Gelateria

Owners Matteo and Matteo decided to follow their own dream and export the real Italian gelato to Australia. They wanted to bring the heart of Bologna to Australia through gelato. Matteo and Matteo opened La Macelleria Gelateria in July 2014 in Brisbane. They use original Italian equipment to produce its gelato, along with the freshest local ingredients and special international sourced ingredients. Their gelatos are filled with Italian classics and unique Australian-influenced creations.

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