This Newtown ice cream joint is scooping quality gelato with a focus on sustainable ingredients. The owner is an architect-turned-gelato maker who trained under the owner of Milan's gelateria Ciacco.

Sure, people were making gelato in Sydney before Gelato Messina — but it was Messina that made it cool. And, even though it's grown from a single shop in Darlinghurst to an ice cream empire that includes 19 gelato stores in NSW, it's still just as popular. 

While the bigger players dominate much of the attention in Sydney's gelato scene, the smaller businesses, like Redfern's Ciccone & Sons, are harbouring some of the city's most lickable delights. 

This tiny shop on Enmore Road looks fairly inconspicuous from the outside, but it is a true local gem. Cow & the Moon make all of its gelato in-house using a recipes developed over the past 27 years. 

Here's the scoop — this gelateria in Five Dock is slinging artisan gelato with Asian-inspired flavours at the core. The innovative Sydney gelato spot strikes a balance between maintaining tradition and experimenting with new flavour combinations. 

There aren't many foods that can bring a smile to a Sydneysider's face quite as quickly as gelato. Australian-born entrepreneur Kieran Tosolini knew this all too well when he brought his Bologna-based chain Rivareno back with him to Crown Street.

Newtown's cult favourite Turkish ice creamery Hakiki has been impressing Sydneysiders since 2015. It has earned quite the reputation for its traditional Maras-style ice cream — which is smooth and creamy, yet drip-free and melt-resistant.

Deep-fried ice cream is the kind of confection that delivers the best of two worlds: cold and creamy, warm and crunchy. This singular treat takes the starring role in the flagship Strathfield store from longtime Sydney food truck Duo Duo.