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Gelatissimo Is Delivering Build-Your-Own Sundaes to Help You Indulge Your Sweet Tooth in Lockdown

Pick your flavours, cones and toppings, then get scooping at home.
By Sarah Ward
July 02, 2021
By Sarah Ward
July 02, 2021

Every month or thereabouts, ice cream chain Gelatissimo unveils a new special flavour. That's why we've been able to tuck into everything from frosé sorbet to ginger beer- flavoured gelato in the past — and Weet-Bix, fairy bread, hot cross buncinnamon scroll, chocolate fudge, bubble tea and Caramilk varieties, too. That hasn't changed lately, with a new limited-edition choc-caramel fudge gelato made with Lindt currently on the menu. Even more exciting: you can get the flavour delivered to your door during lockdown as part of a build-your-own sundae.

If it's the choc-caramel fudge or the collaboration with Lindt that's tempting your tastebuds, you'll be pleased to know that it's made with molten Lindt chocolate and caramel fudge sauce, and it's rather decadent. Also on offer: a dark choc pistachio flavour, again made with molten Lindt chocolate — this time paired with dry roasted pistachio paste.

If you're more interested in the sundae side of things, that just involves ordering a tub of whatever flavours you like — and also picking your choice of cone (including choc-dipped, choc-dipped with peanut and choc-dipped with hundreds and thousands), and also opting for toppings (such as gummy bears, sour straps, mini M&Ms, and hundreds and thousands). You'll have to then scoop it all together, of course, but that's part of the fun.

Gelatissimo delivers its take-home packs via services such as Uber Eats, Deliveroo and Doordash, should your lockdown tastebuds now have a hankering for something sweet. And, flavour-wise, options include the new cold brew with oat milk vegan flavour, as well as everything from cookie dough and choc mint to raspberry sorbet and good ol' fashioned vanilla.

Gelatissimo's new Lindt flavours and take-home packs are available from all stores nationwide — and via delivery as well.

Published on July 02, 2021 by Sarah Ward

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