Show past events?

10 ways to do icecream in Fremantle

Ed

Going for ice cream isn’t as simple as it used to be. Here’s how you might try it.

As a sandwich

Take a pair of choc chip or Anzac biscuits, wedge a goodly amount of ice cream between them, smooth off the edges. Voila! On-trend dessert. Just don’t try to eat it one-handed. Sample one at Piggy Food Co or Stampede at the Mantle.

Rolled

Inspired by Thai street vendors, the Rolled Ice-cream stand at the Freo Markets delivers ‘curls’ of ice cream made by pouring liquid ice cream onto a frozen surface, then rolling them into nifty tubes.

Fish and chips gelato? Yes, Kailis has it. (Don’t fret; there’s always a berries and cream chaser).

With waffles

A classic combo: you can smell the fresh waffles (and waffle cones) long before you reach Freo Ice Cream and Waffles in the Piazza. But have you seen the muffle at the Fremantle Markets? It’s a mind-bending mix of waffle, spread and filling, crafted into a show-off knobbly cone. Flavours range from Mango Sticky Rice to Banoffee Pie.

With pastry

Cronuts, donuts, churros – who knew these were ice cream’s new best friends? Bits of sugary pastry are optional extras everywhere from Gelatissimo to San Churro to Rolled Ice-cream. Go all out.

Vegan

Bland and tasteless? Nuh-uh. The coconut-based ice cream at Roho Bure is as yummy as the interior. The changing flavour menu (cheesecake, anyone?) is vegan and organic, with deluxe sauces. There’s also Coco Whip at the Fremantle Markets. It’s made from coconut water and free of dairy, lactose, refined sugar and gluten. Or try sorbet and soy-based iced treats at Tutti Frutti.

As a coffee

Espresso or ice cream – why choose? Gabriel’s Chocolate offers a twin hit with their award-winning coffee and cocoa bean ice cream. At Gelatissimo, the Cappuccino Strip flavour unites ice cream and coffee sensibilities, as does the Freo Delight at Dolce Vita. Or you can go an affogato – ice cream doused in espresso – anywhere from Ginos to La Sosta.

As a savoury snack

We’re not just talking salted caramel. We’re talking Vegemite white chocolate truffles. Or maybe fennel, rosemary and olive oil. Or miso cinnamon. These might be on the menu at Stampede at the Mantle, along with innovative sweeter offerings. Fish and chips gelato? Yes, Kailis has it. (Don’t fret; there’s always a berries and cream chaser).

Make like you’re on holiday. Lick the drips off your grin.

On a stick

La Paleta has made the popsicle cool again. This Freo-based outfit serves Mexican-inspired icy poles in interesting flavours – watermelon and rose; strawberry and hibiscus; cucumber and chili – from their mobile stand at markets and events, and a handful of freezers around town, from Kakulas Sister (Little Sister) and Manna Wholefoods.

Smashed

When you like choosing your own confectionery extras, and get some satisfaction from seeing them smashed heartily into ice cream on a frozen surface and handed back for your delectation, then you want Cold Rock.

The conventional way

You know: cone or cup. There are good reasons why this method prevails. Wander about Fishing Boat Harbour with a Baskin Robbins, or down South Terrace with something from Gelatissimo, Ben and Jerry’s or Dolce Vita. Make like you’re on holiday. Lick the drips off your grin.

Comments