Kariton Sorbetes, sibling to Filipino restaurant Askal, is known for ice cream that’s fun and inventive, leaning heavily into texture and nostalgia. The menu centres on gelato and grab-and-go confections, but the soft serve is a sleeper hit. Made with silken tofu, it’s naturally dairy-free, yet convincingly creamy. The signature version riffs on the Filipino dessert taho, layering the soft serve with soy milk panna cotta, tapioca pearls and dark oolong syrup. Those after something simpler can opt for toppings like chocolate fudge, Biscoff fudge or salted caramel. You’ll find it at both their CBD and Footscray locations. Multiple locations; karitonsorbetes.com

Baker Bleu might be best known for its heavenly bread and baked goods, but the soft serve is more than reason enough to visit the South Yarra outpost. Available exclusively at this location, the flavour on offer rotates throughout the year, leaning into the bakery’s seasonal sensibilities while showcasing their core range – think panettone soft serve with soaked raisins, orange peel, caramelised crumbs and cherry coulis; locally sourced honey with olive oil, croissant crumbs and sea salt; or vanilla with berries and Davidson plum crumble. For something simpler, it’s also served as an affogato made with Market Lane espresso. 183 Domain Rd, South Yarra; bakerbleu.com.au

Since opening in 2023, Mietta, run by former Attica pastry chef Rosemary Andrews, has developed a devoted following for its layered cakes, gooey Basque cheesecakes and, more quietly but no less deliciously, its house-made soft serve. Made with Gippsland Jersey milk, it appears in rotating flavours and combinations that change with the seasons and reward repeat visits. Past highlights have included a verdant pandan rendition, peach melba, miso caramel popcorn or vanilla crowned with wedges of freshly baked chocolate chip cookies. It works equally well as a quick takeaway treat or a reason to linger a little longer in the shop. 23 Glenferrie Rd, Malvern; miettabyrosemary.com.au

Vanilla Lounge is an Oakleigh stalwart, known for its all-day Greek menu and sprawling, two-level dining room. Its newer spin-off next door, Vanilla Dessert Bar, is smaller and more streamlined, dedicating itself almost entirely to frozen desserts. The self-serve format lets diners choose between frozen yoghurt or soft serve in chocolate or vanilla, then customise it with a huge range of more than 60 toppings. Expect everything from gummies and spoonfuls of tiramisu to chocolate-covered potato chips and fries for a salty-sweet hit. If you take a maximalist approach to ice cream, this is very much your place. 17-21 Eaton Mall, Oakleigh; vanillalounge.com.au

Westside locals will tell you Candied Bakery, which specialises in American-style sweets, is one of the city’s best sweet spots – but it’s worth making the pilgrimage even if you’re not nearby. Alongside excellent cookies, cakes, cinnamon scrolls and savoury fare, the bakery serves standout soft serve that they’ve been making in-house since opening. It can be turned into an affogato or spun into a shake in flavours like Milo or apple pie. But the best way to enjoy it is in its pure form, swirled into a cup – maybe with a sprinkle of rainbow hundreds and thousands for good measure. 136 Hall St, Spotswood; candiedbakery.com.au

Located directly opposite Prahran Market on Commercial Road, all-day wine bar Don’s is one of the suburb’s easiest places to land after a long morning of shopping. The offering here spans natural wine, pastas, sandwiches and a tight dessert list. Most notably on that list? The soft serve. Made with Gippsland dairy, it comes in a classic sundae glass and is finished with a generous drizzle of focaccia caramel – a subtle nod to the McDonald’s caramel sundae, but reworked for grown-ups. Much like the rest of the menu, it’s unfussy, well executed and sits comfortably alongside a glass of something chilled. 202 Commercial Rd, Prahran; dons.place

Hokkaido dairy, prized for its high fat content and natural sweetness, underpins everything at this Japanese dessert specialist on Swanston Street. It features in the biscuits and chocolates, dreamy cheesecakes and LeTAO’s signature soft serve, flavoured with milk, subtly salty cheese or a swirl, served in a cup or cone. You can keep it classic or add a biscuit or wedge of the brand’s famed cheesecake – the only way to enjoy it by the slice without committing to a whole cake. Clean, milky and sweetly restrained, it’s a refreshing option that lets the quality of the ingredients do the talking. 238 Swanston St, Melbourne; letaoaustralia.com

Filipino flavours take centre stage at this popular international dessert chain, which has several kiosk locations at shopping centres around Melbourne as well as a flagship off Flinders Lane. The soft serves here are noticeably lighter, made with around 80 percent less sugar than your average ice cream, without sacrificing richness or flavour. Options include mango, sweet avocado and ube – the vivid purple Filipino specialty – which can be served plain or with toppings like sago, Biscoff, cheesecake, chocolate syrup, pistachios or fresh fruit. Several flavours are dairy free, making Miguelitos a reliable stop for vegans and lactose-intolerant diners, too. Multiple locations; miguelitosicecream.com

Set against the backdrop of the former ANZ banking chamber on Collins Street, Reine & La Rue balances fine-dining polish with warm approachability. The soft serve has been a fixture since opening, and reflects that same sensibility. It’s built on a base of Gippsland Jersey milk, served in a coupe, and finished tableside with assorted toppings. Take your pick from options like berries, chocolate, hazelnuts or a drizzle of extra virgin olive oil, mixing and matching to taste. At $24, it’s one of Melbourne’s more expensive soft serves, but worth splashing out on after a meal or as a nightcap. 380 Collins St, Melbourne; reineandlarue.melbourne

With saucy, cheesy, boldly coloured plates, Rocco’s channels the playful spirit of old-school Italian-American diners, and the house-made soft serve follows suit. Nostalgic in form but inventive in flavour, the team leans into savoury-sweet combinations that echo the menu. Past options have included a Caprese-inspired serve with fior di latte ice cream, candied tomato jam, basil oil and a black olive cookie; a rustic rhubarb crumble with shortbread crumb; or fennel and orange creamsicle soft serve with blood orange caramel and biscotto. It’s a light way to finish a big meal, or an excuse to pop by just for dessert. 15 Gertrude St, Fitzroy; roccosbologna.com