Cool down with our guide to Sydney’s best ice cream

Gelato Messina’s orange-and-green cups are instantly recognisable as belonging to one of the best ice cream shops in Australia. With stores dotting the country,  and one even in Hong Kong, the Darlinghurst store is where it all began but if you’re a serious ice cream lover, you probably already knew that.

Flavours here are freshly churned and made from scratch, and while they have a steady selection of 35 classics, you can expect five different specials weekly. Justifiably famous flavours include the pistachio praline, and milk chocolate with chocolate peanut fudge. The cones are great too – seriously, we’ve seen people pop in just to get another plain cone.

There’s also a mind-boggling selection of gelato cakes you can order – from the classic bombe Alaska to the much more avant garde Dr. Evil’s magic mushroom, which features dark chocolate gelato, peanut cookies and dulce de leche, amongst other things, all in the shape of a fairy tale toadstool.

Dish Cult’s top pick: Italian nougat

This is an old-school gelateria if we’ve ever seen one, but there’s nothing outdated about the gelato-making skills at Ciccone & Sons. The best part? You can grab delectable scoops in retro ice cream sundae (or banana split!) form, complete with a cherry on top. Everything here is made in small batches and au naturale, with zero pre-made bases or paste flavourings in sight. The ice cream gets churned with Jersey milk for a flavour boost, and is all made lovingly by hand.

With classic traditional flavours done right, expect a weekly special popping in from time to time. A local favourite, this hideout has had many a visitor touting it as Sydney’s best gelato, and finest ice cream secret. Well, only one way to find out – try it for yourself!

Dish Cult’s top pick: Buttermilk and passionfruit

At Pepita’s, the goal is to make ice cream remind you of all the good things from your childhood. The formidable pastry-chef-turned-ice-cream-maker duo of Melanie and Theo are all about fun and ice cream for everyone. That’s why the ice creams and sorbets here are plant-based and gluten-free. Each flavour is made from scratch with a coconut and cashew base, and you’ll find innovative flavours every week (like the super refreshing cucumber, lime, and mint).

You can now get your Pepita’s fix at two spots on the Northern Beaches – North Curl Curl and Freshwater, and the café set-up means you can also enjoy a croque monsieur or madame with your ice cream fix.

Dish Cult’s top pick: Kiwi sorbet

Gelato-maker Matteo Pochintesta trained under one of Italy’s top ice cream experts before opening up shop in Newtown. Mapo strives to be what Pochintesta says was missing in the city (despite it being rife with scoop stores), a good old fashioned Italian gelateria.

Flavours here are made with a mix of imported and local ingredients and go back to Italian roots, with flavours that taste exactly as they are supposed to. No preservatives are used and there’s an all-organic ingredient line-up and a mix of changing flavours, along with some classic mainstays. The fior de latte, for example, is a sweet, creamy gelato made with organic milk that’s a must in Italy, and now, Sydney. We also love the salted caramel

Dish Cult’s top pick: Salted caramel

Toscana Gelateria Naturale might be tucked away in suburban Georges Hall, but this unassuming spot is home to Tuscan co-owner Ferdinando, a certifiable ice cream expert. After all, he’s been churning for more than 20 years. A local favourite, flavours here are natural and made with the freshest ingredients. Regulars include stracciatella and pistachio, while you can also find innovative flavours like the pecan, date, and honey number. There’s a rotation of flavours on the reg, and suggestions are more than welcome.

Ice cream here is smooth, creamy, and melt-in-your-mouth goodness. This neighbourhood gem is a must-try for the scoops alone, but throw in traditional Italian desserts like cannoli and ricotta cake and it can’t be beaten. Try the macadamia!

Dish Cult’s top pick: Peaches and cream