Gourmet Super Sale (GSS) — get 30% OFF the Annual plan with code GSS30! Enjoy 1-for-1 gourmet meals all year >
close
Show Map
Best Ice Cream, Froyo & Gelato in Singapore

Best Ice Cream, Froyo & Gelato in Singapore

Because it's perpetually summer in our little island, our friends Ice Cream, Froyo and Gelato are always on our mind. Come rain or shine, here are 20 places to get a brain freeze — from Japanese parfaits to yoghurt popsicles to coconut gelato and much much more! Lick away, Burpplers!
Burpple Guides
Burpple Guides
Share this list with your friends:

At $8 per cone, GODIVA’s chocolate soft serve is probably one of the most expensive soft serves out there, but if you're hankering for a really indulgent soft serve and have mad love for chocolate, then you're going to want to get your hands on it. It's super smooth, extra chocolaty, rich, creamy drizzled with more chocolate sauce – does it get any better than this?! Fun fact: get it at Changi Airport (Terminal 2 Departure Hall) for only $7.50 (thank you, GST absorption)!

FatCat has been making waves in the local creamery scene with their Gourmet Waffle: charcoal waffle with salted egg yolk sauce that seems to go with just about everything, and their popular Butter Beer Ice Cream. The buttermilk waffles here are crisp, light and airy. The Butter Beer Ice Cream will delight those who love beer, with its strong flavour. If you're not a fan of beer, opt for Watermelon Soju or Hay & Honey! They also do interesting plated desserts like the Banana Nutella (pictured) and Tarte Au Citron (brandied Cherry Sorbet, cherry gel, crumble, laksa leaf meringue, lemon curd and yogurt gel) that vary daily, with limited servings.

A healthier take on honeycomb soft serve, Beegurt serves up creamy froyo with raw honeycomb imported from New Zealand. It's slightly more balanced compared to honeycomb soft serves because of the tartness of the yoghurt, which goes exceedingly well with the honeycomb. At $6.80, the Beegurt Special comes with honeycomb and a choice of two toppings ranging from caramelised biscuits to granola and fresh fruit, and is finished with a drizzle of honey.

Originally from Hokkaido, Milkissimo uses the finest milk from Hakodate City and fresh quality ingredients to churn out luscious gelato that's milky yet incredibly light so you don't feel too guilty for indulging. The gelato here scores full marks in flavour and isn’t overly sweet. They have standard flavours like Uji Matcha, Black Sesame Milk, Sakura and Fresh Corn and more interesting ones like Pineapple and Basil, Purple Sweet Potato and Pumpkin. Frappés are served here as well, but expect prices to be steeper than usual because of the imported premium ingredients.

Plus39 Gelato Bar is the first live gelato concept in Asia Pacific, and their gelato is freshly made in-house everyday with ingredients sourced both locally and from Italy, without any added preservatives or stabilisers. Prices are slightly steeper here but you really do get what you pay for – silky smooth gelato, intense in flavour that is rivalled by few. Flavours are rotated daily but if you can, don't hesitate to go for the undeniably good Pistachio or the intriguing Chilli Chocolate. Alternatively, go for their alcohol-gelato pairings, such as Aperol Apple Sorbet or Prosecco Strawberry Sorbet. So. Good.

If you've tried and fallen in love with the coconut ice cream served in husks when you visited Thailand and miss it desperately, don't despair – you can now get it at Pong! Get their bestseller – Coconut Gelato and Sorbet ($5.50) with toppings like corn, red ruby and nata de coco in a flesh-filled coconut husk, served with a cup of fresh coconut juice. Their coconut gelato is smooth, creamy and dairy-free, and their sorbets made from fresh fruits complement the gelato well. It might not be as good as the one you get at Chatuchak, but it makes for a perfect pick-me-up on a warm day.

This gem in Yishun will more than please heartlanders in the North. Expect bold flavours like Mr Potato Head (vanilla ice cream infused with salted caramel, studded with chocolate coated potato chips), Orh Nee (Teochew yam paste) and Mao Shan Wang, but also more classic flavours like Earl Grey Lavender and Rum and Raisin. The ice cream here is creamy and milky, but the waffles may not be the best you can find. That said, the combination of waffles and ice cream is always a match made in heaven. They serve coffee and milkshakes as well.

Anyone who's on Instagram would probably have come across Sunday Folks' ever-picturesque soft serve on waffles. You can find Creamier's signature flavours such as Roasted Pistachio, Earl Grey Lavender, and Sea Salt Gula Melaka in soft serve form. Choose to add handcrafted toppings like nama chocolate, gula Melaka mochi and soufflé cheesecake to complement your soft serve and waffles, but if you get it in a cone, toppings are included. The space is very pretty but usually packed, so it might not be a good idea to hang for long!

By the good people behind Montana Brew Bar, Nookie Yogurt is a home-grown froyo place that manages to incorporate unique flavours so you get more than just the usual froyo toppings. Some of the more popular and interesting flavours you should check out include the Red Velvet (red velvet crumbs, strawberries, granola and chocolate sauce), Mango Sticky Rice (mango and kiwi, coconut cream, mango passion fruit spheres and mochi), and Matcha Black Sesame (black sesame crumble, watermelon, kiwi, mango passion fruit spheres and matcha sauce). All parfaits are $6.90, but you can customise your own if you like.

This humble little stall at SMU churns out high quality, artisanal gelato and popsicles that pack a punch in flavour. Fresh, premium ingredients are used and the gelato here contains less sugar, and the pure sorbet popsicles are perfect for the wellness-minded and lactose intolerant. Expect out-of-the-box gelato flavours like Shiro, a white miso gelato with butterscotch and almonds, and Shiok!, a coconut gelato with gula Melaka and pandan jelly – sure to satisfy your local taste buds.

Tsujiri is best known for its matcha desserts for all the right reasons. It's arguably the best place to quell your cravings for anything matcha. The soft serve here is dense, smooth and not too sweet, such that you can taste the slightly bitter matcha/hojicha. You can get just the soft serve in a cone, but if you're feeling a little more indulgent, go for the parfaits that come with a mixture of toppings such as mochi, azuki paste and matcha chiffon cake. As long as you're a fan of matcha/hojicha, this place will satisfy you; they have other treats too like cakes, drinks and floats.

Honeycomb serves both froyo and soft serve so you can have both options under the same roof. Opened by the people behind Stateland Café, this place offers five flavours of milk soft serve/froyo ($6-$7) such as caramel, chocolate and matcha, all topped with real honeycomb that's flown in from Korea and liquid honey served in an adorable syringe so you can add as much as you like! Go for the froyo if you want something zippier, and the milk soft serve if you’re in the mood for something sweeter.

The top picks, popular finds and newly opened places in Singapore and Kuala Lumpur, curated by Burpple editors!

What To Read Next

Say Cheese(cake)!
Say Cheese(cake)! You now have 12 cheesy reasons to smile. Here’s a round-up of places to get your cheesecake fix in Singapore.
Rice to the Occasion With These 1-for-1 #BurppleBeyond Sushi Deals
Rice to the Occasion With These 1-for-1 #BurppleBeyond Sushi Deals Use these stellar 1-for-1 #BurppleBeyond deals to pig out on sushi and sashimi to your heart’s content!
The Secret Life of Sourdough
The Secret Life of Sourdough Is it literally sour bread? Well, kinda. Why is everyone talking about it? Cos it’s suh tasty. Where can I get some? Read on!
This Is Mark. Mark Is The Most Entitled Diner Ever. Don’t Be Mark.
This Is Mark. Mark Is The Most Entitled Diner Ever. Don’t Be Mark. When we go to restaurants, we don’t just want food. We want an Experience—and that’s fair, considering the money we spend on these meals. But when does expectation become entitlement? When do you cross the line from discerning to demanding? Is ‘foodie’ code for ‘fu...ssy’? Five chefs tell us.