Ask any local in the picturesque coastal fishing town of Bermagui for their advice on where visitors absolutely must stop and they’ll say Bermagui Gelati Clinic. They talk about it….endlessly. First generation Italian, Alberto Cementon and his wife, Francesca opened the store in 2003 and it has been thriving ever since. And which of the artisan gelato scoops if the most popular? “Our best scoop depends on who you talk to,” says Alberto. “Hazelnut for the purists, feijoa for sorbets, chocofal for the different wannabees (chocolate-coffee-roasted almonds), grapefruit Campari for the cool dudes.”

From the moment you step into MaPo in Newtown you will see you are in for a treat. Architect turned artisan, Matteo Pocintesta’s talent and passion is evident in every scoop of sustainable gelato. Made fresh daily, from only a handful of natural ingredients, every flavour tastes exactly like it should. The Sea Salt Caramel is arguably the most popular and that’s not surprising, given it’s made with Pepe Saya cultured butter. What separates MAPO from other gelaterias is the fact that they don’t use any base to produce their gelato. Each is prepared from scratch, starting from raw ingredients that are sourced from the best local producers. Also half of the menu is water based (vegan) and all the fruit flavours are made with 60% minimum of fresh fruit. These change seasonally depending on availability, so there’s plenty of reasons to keep going back again.

What makes The Dairy Bar unique is the “South Coast Cow to Cone experience”. Look out onto the fields while you lick your gelato and you’ll spot the South Coast Dairy Cows grazing. Award-winning South Coast Dairy milk and cream is used in every tub of the freshly churned gelato, which is produced daily. The Dairy Bar is located in the historic creamery, which brings 100 years of history. You can take a look back in time as you enjoy your treats, with a collection of photos and biographies of local dairy farmers on display. While back in the day the milk was transported to the building by horse and cart, today you could literally throw a stone to each stage of production, from the cows in the paddock, to milk processing next door, to gelato-making onsite.

While you’re down in the South Coast, you’ll also want to stop in to the family-owned Bodalla Dairy. The family team makes all the ice cream with each morning’s fresh milk. As soon as it arrives warm, it is gently pasteurised with sugar and cream and then allowed to sit overnight. But what sets Bodalla Dairy apart are the incredible flavours, all inspired by the tastes of Australia. The most popular flavour, Let’s Go Camping is gum leaf smoked ice cream with a macadamia praline and a burnt marshmallow served on a twig. People say it reminds them sitting round the campfire with friends. Or try the weekend special, Billy Tea, loved by both kids and all the local Bodalla farmers.

Byron Bay is a popular holiday destination for so many reasons, but ask anyone where you get the best ice cream or gelato in town and they’ll tell you In The Pink. A family-owned business and a staple on the main street in Byron Bay, the team go to the farmers market each week to pick up the produce for the in season fruit flavours. They’ll recommend any of those are the best picks, including Banana Split and Banana Cinnamon as bananas are going well at the moment. But the best seller at the moment is the homemade Chocolate Brownie. Whatever your flavour, In The Pink is seriously addictive!

Finally, when talking about celebrating ice cream day, you can’t go past Australia’s oldest milk bar, Bells Milk Bar in Broken Hill. Grab one of the ice cream sodas (there are 50 flavours to choose from) and take a step back in time to the 1950s in this super cool establishment.

Mogo Fudge & Ice Cream has been making over 30 irresistible flavours of fudge for more than 20 years. But its their ice creams and gelatos that are award winning. Narooma Ice Creamery churns out a steady rotation of creative and decadent ice creams and gelatos. Think Banana and Peanut Butter, Mars Bar and Jam Doughnut. The one and only ice cream shop that has been in the Bay for over 37 years, Bateman’s Bay Ice Creamery serves up gourmet ice creams and delicious crepes. Best enjoyed on site overlooking the Clyde River.

The old fashioned treats at Kangaroo Valley Fudge House are created before your eyes, but it’s the gourmet ice creams and menu of over 16 different milkshakes that you won’t leave without sampling.

Sinners and Saints Ice Creamery has been touted as one of the best in Australia by many repeat customers from around the country. They have an incredible range of flavours, including low and no-fat as well as smoothies and shakes. Sit in for a sundae, try their pancakes or simply grab a scoop next time you’re travelling up that way. Still hungry for ice cream? Check out Japan’s craziest ice cream flavours. Further up the NSW Coast, don’t forget to stop in at the iconic Big Banana. The ice creamery serves up delicious flavours and makes the most of the top notch produce by indulging in a chocolate-dipped frozen banana.

With a slew of awards to its name, Cow and Moon is the undisputed champion of Sydney’s gelato scene. Make sure you try the mandorla affogato gelato.

Makes sure you try ‘the Alice’, gianduja-topped mascarpone and marsala rippled gelato.

Gelato Messina is a favourite for a reason. With over 40 unique gelato flavours, bespoke gelato and 14 (soon to be 15) locations around the Sydney metro area, Messina’s gelato is second to none.