The Best Ice-Cream and Gelato in Sydney

Gelato and ice-cream are both made by mixing milk, sugar and cream (and sometimes, eggs) until smooth, but they’re not quite the same thing. Ice-cream contains ten to 25 per cent fat. It’s churned quickly to incorporate more air, then served relatively cold. The aim here is superior richness and a full, creamy mouthfeel.

Gelato is more of a vehicle for highlighting the fresh fruits and nuts it’s flavoured with. The denser Italian treat is churned more slowly than ice cream, and contains less air and fat (five to 10 per cent). It’s also served warmer, bringing those added flavours to the fore.

On a hot day, we don't really mind which one's on offer, so long as it's made with care, using high-quality milk and fresh ingredients. All the places on this list do that, and most also leave out the preservatives, stabilisers and artificial colours usually found at the supermarket, too.