Satisfy your flavour cravings with a smooth milk chocolate gelato with hazelnut cream and crispy delicious wafer pieces. The perfect balance of taste and texture in every mouthful!

To create this indulgent chocolate gelato, we use cocoa powder from West Africa which has a deliciously distinct dark red colour and mellow balanced cocoa flavour. This creates the perfect pairing with our hazelnut cream. Rich with crunchy goodness, our hazelnut cream is made using Italian roasted hazelnuts which are then combined with decadent wafer pieces for the ultimate crunch.

Pair this easter favourite with our Decadent Cookie Dough, Hazelnut or our Salted Macadamia & Dulce de Leche gelato for the ultimate indulgence.

Available for a limited time only, so hop into your local Gelatissimo while stock lasts.

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99% fat-free yet big on flavour, this sorbet is filled with floral passionfruit notes with vibrant bursts of yuzu citrus, whilst being vegan-friendly so everyone can enjoy!

The Japanese Yuzu fruit used in the sorbet is sourced from Tonami in Japan and tastes like a cross between a lemon, mandarin and grapefruit. This is a highly aromatic fruit with a distinctive perfumed fragrance that pairs so well with passionfruit. Finished with a hint of Lemon juice, it ensures a tart balance to the flavour.
Delicious on its own, the flavour pairs well with other vegan-friendly options including Raspberry, Mango or is totally delicious with Gelatissimo’s Baked Strawberry Cheesecake.

Available at your local Gelatissimo for a limited time only. Use the button below to find your closest store!

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Take a flavour-obsessed journey with this festive gelato which uses the bourbon variety of vanilla straight from Madagascar. This vanilla is one of the most popular varieties in the world because of its full-bodied, sweet, and richly smooth aroma which of course pairs well with the creaminess of our gelato.

Our gelato is packed full of sweet and crispy meringue pieces for that added decadence. These meringue pieces used are sourced from a 100% Australian-owned family business based on the sunshine coast, QLD. They have been baking meringues for over 70 years!

To top this berry merry flavour off, we use a vibrant mixed berry ripple that’s bursting with flavour, combining a blueberry and strawberry sauce from Barkers, a family run farm located in New Zealand.

Celebrate this Christmas with the ultimate flavour pairing with our Passionfruit, Boysenberry Swirl or Baked Strawberry Cheesecake gelato for a two-scoop dream.

Find your local store using the button below to experience our limited-edition Christmas flavour today!

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Made for the flavour cravers, our Guava and Lychee gelato is made with a pink guava puree, delicious whole lychees and Australian lemon juice for the perfect balance of acidity and sweetness.  

Spring calls for the start of the floral season filled with flowers blossoming in an array of colour and fragrances which our gelato innovators took inspiration from when creating our Guava and Lychee gelato. Paired with a fashionable gelato that looks tasteful in either a cup or cone, choosing an outfit from Esther & Co will be the only tough decision this spring! 

We’re sparking all the senses by using pink guava and lychees as they add a characteristic floral aroma. Not to mention the natural pastel pink colour they give our flavour. This complements the exotic vibe of this sorbet and will send your taste buds to a tropical paradise. 

Looking for your next flavour adventure? Pair this refreshing flavour with our fruity Passionfruit sorbet, Deluxe Baked Strawberry Cheesecake, or our award-winning Mango sorbet. Head into store to taste Guava and Lychee or order to your doorstep through one of our delivery platforms by using the link below. 

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Who doesn’t love cake! To celebrate our 20^th birthday we have crafted the ultimate celebration flavour to satisfy your flavour cravings, Gelatissimo’s Chocolate Birthday Cake gelato.

Freshen your flavour obsession and experience a celebration of velvety dark chocolate gelato with an indulgent dark chocolate ripple, packed with chocolate cake pieces, topped with choc chips and choc flakes.

This decadent flavour features our secret chocolate gelato recipe that combines 5 different types of cocoa to give that unique, balanced and enjoyable chocolate aroma. If you think this flavour couldn’t get more indulgent, we have added a smooth and flavour packed chocolate ripple made from Barkers which is a family run farm located in New Zealand.  Top this with chocolate cake pieces and choc chips and choc flakes, it is the ultimate chocolate celebration.

Make it a Gelatissimo moment and pair this indulgent flavour with our Baked Strawberry Cheesecake, Vanilla Bean or Espresso gelato for that celebratory two scoop dream.

Available at your local store and across Australia from the 1^st of September for a limited time only, while stock lasts. Find your local store now and get your hands on this delicious new flavour.

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Take a flavour-obsessed adventure of texture and taste with our new winter treat Sticky Date Pudding Gelato. Crafted thanks to popular demand, we’ve created the perfect sweet treat to indulge in during the cooler months with our sticky date gelato, that’s loaded with decadent pudding chunks and topped with a salted caramel sauce.

This delicious dessert-themed gelato uses sticky date pudding, which is crafted by The Sonoma Baking Company, one of the most respected artisanal bakeries in Australia. This pudding is then soaked in their decadently creamy butterscotch sauce before being folded into our gelato for an even more intense flavour.

We have also packed this gelato with even more dates to create an indulgent gelato, using Persian dates sourced from Iran which are well known as one of the best date varieties in the world.

Pair this limited-edition flavour with our Chocolate, Vanilla Bean or Espresso gelato for a two-scoop dream.

Ready for a flavour adventure? Find your local store via the button below to try this flavour or have it delivered straight to your door this winter!

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Celebrate Easter with the Ultimate Chocolate Decadence with our NEW Easter Choc Marshmallow gelato, all non-dairy. Indulge in a velvety and rich chocolate and marshmallow gelato with waves of indulgent dark choc ripple, packed full of chocolate-covered marshmallow chunks. We bet you won’t even be able to tell this indulgent flavour is non-dairy!

This Easter flavour pairs perfectly with our Vegan Peanut Butter Brownie, Strawberry Sorbet or Vegan Caramel Mudcake as a two-scoop dream, or even made into a shake!

Easter Choc Marshmallow (non-dairy) gelato is available across all Australian stores today for a limited time only via safe pickup or delivery.

Find your local store via the button below to try this egg-cellent Easter flavour yourself or have it delivered straight to your door!

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Indulge in a velvety vegan chocolate gelato made with Callebaut chocolate, rippled with Australian Raspberries and topped with chunky chocolate pieces.

Callebaut is an iconic 100% Belgian chocolate brand that uses the finest selection of cocoa beans to create the perfect flavour. Used by Chefs, Bakers, Chocolatiers and now Gelatissimo, they craft sustainable chocolate using a signature cocoa blend. This vegan-friendly flavour uses their 811 Dark Couverture Chocolate to achieve a rich and indulgent chocolate taste!

To create the fresh and fruity raspberry flavour we have used Australian Raspberries grown in Corindi, on the Mid North Coast of NSW. And if you need any more convincing to try this flavour, raspberries are full of potassium, folate, magnesium and vitamins! How could you say no?

We suggest pairing this delicious Valentine’s favourite with our Vegan Caramel Mud Cake Gelato or Sunkissed Coconut Sorbet for a two-scoop dream or create the ultimate Valentine shake!

Available for safe pickup and delivery across Australia. Find your local store via the button below to try this flavour yourself or have it delivered straight to your door!

Nothing screams Valentine’s Day more than Gelato and Jewellery! We have partnered with Aussie jewellery brand Saint Valentine to give our lucky followers the chance to indulge in The Ultimate Valentine’s Giveaway. Win 1 of 3 prize packs that include 1x 1L Vegan Valentines Choc Raspberry gelato and 1x Baguette set from Saint Valentine (2 in gold, 1 silver).

To enter, head to our Instagram or Facebook below! Entries close Monday 7^th Feb 4pm

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Nothing screams summer more than Aussie mangos and refreshing gelato. Our new flavour is a creamy mango gelato featuring waves of Australian wattleseed infused mango. The perfect balance of creaminess and fruity notes.

Using 100% Australian Calypso® mango which is a hybrid of the Sensation and Kensington Pride, with a sweet, fibre-free flesh there’s loads of juicy flavour! Combined with wild-harvested Australian wattleseed, this is the ultimate Aussie treat.

Wondering what a Wattleseed flavour is? Wattleseed is an Australian native food, which is a rich source of protein and has a nutty, roasted coffee aroma, with touches of sweet spice, raisins and chocolate. The perfect addition to a creamy mango gelato.

This delicious creamy summer flavour pairs perfectly with a fruity Raspberry or Salted Macadamia & Dulce de Leche!

Available at your local store across Australia from 1^st January for a limited time only, while stock lasts.

We are on the move this summer! Visit us across Queensland, New South Wales and Victoria as we partner with Calypso® mango and their kombi van to bring you the ultimate summer treat.

We will be popping up in locations such as Manly Wharf, Bondi and Federation Square, where we will be handing out our NEW Calypso ® mango and wattleseed gelato as well as Calypso® mango samples and some cheeky giveaways. Check out the dates below for where we will be this summer!

Robina QLD 8th January

Manly Wharf NSW 15th January

Bondi Beach NSW 22nd January

Federation Square VIC 29th January

Chadstone VIC 5th February

Has Summer got you dreaming of a tropical getaway? We have partnered with Calypso® for your chance to win a tropical getaway to Northern Queensland!

Your chance to win:

• Airfares to Cairns for 2

• Return transfers

• 4 nights accommodation with breakfast included

• Great Barrier Reef sailing experience, stopping off to swim in the tropical waters and explore the surrounding marine life.

• First class scenic wildlife train to Kuranda the incredible rainforest city

• Dining experience for 2 at The Chambers

• $1000 spending allowance

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Christmas is nearly here! Get into the festive spirit with our December Flavour of the month, Gingerbread Cookie Dough made with Buderim Ginger.

Indulge in this festive flavour this December with our delicious gingerbread gelato, bursting with chunky choc chip cookie dough, and swirls of spicy notes of ginger caramel.

Made with Australian grown Buderim Ginger from the Sunshine Coast, in QLD, our ginger caramel ripple adds layers of chewy, gooey treat yourself texture to every scoop!

To celebrate this limited-edition flavour, we have also created a festive breakfast recipe, which means the kids (or adults too) can have gelato for breakfast! Create this Christmas crepe recipe, topped with ginger poached peaches and of course our Gingerbread Cookie Dough Gelato. Simple to create, yet extravagant to taste. The ultimate festive breakfast.

Buderim Ginger Poached Peach Crepes

Featuring our Flavour of the month Gingerbread Cookie Dough

Makes 10 Crepes

Ingredients

• 1 cup plain flour

• 2 cups milk

• 3 eggs

• Pinch of salt

• Olive oil cooking spray

• 4-5 peaches, halved, stoned and cut into segments

• 1 jar Buderim Ginger Original Ginger Marmalade

• 1/4 cup toasted almond flakes (optional)

• Tub of Gelatissimo Gingerbread Cookie Dough gelato

Method:

1. Place peaches, marmalade and 1 cup of water in a small saucepan. Bring to boil, then simmer for 5 minutes or until just soft. Remove from heat, set aside and cool.
2. Sift flour into a bowl, whisk milk and eggs together in a jug. Add milk mixture to flour and add a pinch of salt, whisk until well combined. (Tip: Gently bang bowl on a hard surface to release any air bubbles.)
3. Spray a medium non-stick frying pan with oil. Heat over a medium heat. 
4. Pour approx 3 tablespoons of batter into pan and swirl to cover the base. Cook for 2-3 minutes or until the underside has turned a light golden colour. Flip over and cook for a further 1-2 minutes.
5. Transfer crepe to a plate and cover to keep warm. Repeat until all batter mix has gone. (Tip: to keep crepes warm, preheat oven to 120 degrees (100 fan-forced) and place crepes, covered with foil in oven until required).
6. Serve crepes on a plate with poached peaches on top, drizzle a spoonful of extra peach syrup over crepes and add a generous scoop of Gelatissimo Gingerbread Cookie Dough gelato and scatter with toasted almond flakes.

Available for safe pickup and delivery across Australia for a limited time only. Find your local store via the button below to try this flavour yourself or have it delivered straight to your door!

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