Made with only the freshest milk and cream from the lush pastures of northern New South Wales, and the best ingredients sourced locally and globally, we present to you Serendipity, the most awarded ice cream in Australia. *bows* *audience goes wild* “I’d like to thank my mother, who started this company…”. It’s lovingly made in small batches using artisan techniques by a committed team of ice cream elves. Denser, richer and just a little less sweet than other ice creams around, you’ll find we don’t skimp on the good stuff. They say money can’t buy happiness, but it can buy you some of the world’s yummiest ice cream. Close enough!
A little bit of Serendipity goes a long way…
Looks amazing, and tastes even more so. One of our most popular Asian flavours! What does it taste like – like sesame, only black! A little bit toasty, a little bit nutty, but every bit delicious.
Dark Rum & Raisin
We soak the juiciest, fattest raisins and sultanas in only the best French dark rum. Nothing cheap or pirated for one of our classic flavours.
Death by Chocolate
Winner of more champion medals than an Olympic athlete, our Death by Chocolate ice cream is made with Belgian chocolate, dutch cocoa and french chocolate liquor. More than the sum of its parts, it’s the best way to go.
Part 1: crushed ginger. Part 2: candied ginger. Absolutely brilliant with sticky date pudding, and our hand made Caramel Cream Sauce.
The King of Fruits! Well, maybe the king should wash more often… If you know Durian, you know he smells… how to say… a little ripe! And so is the ice cream, but many many people like it just exactly so!
English Toffee Crunch
Roasted peanuts, crunchy toffee, and smooth smooth toffee ice cream ice cream.
Our good friends at Campos roast and grind their awesome Dark City blend just for us, which makes our Espresso ice cream just the shot.
Fig, Honey & Pistachio
It’s all in the name – what more can we say?
One of the smoothest, sexiest, moussiest ice creamiest ice creams we’ve ever made. Winner of not 1 but 3 Champion Trophies in the one competition. See, even the judges thought so!
Golden syryup ice cream, and crunchy golden honeycomb. Who cares where it was made first – ours has won enough trophies to declare it an Aussie Champ! And that’s what it’s all about.
Japanese Green Tea
How much do you we all love this flavour!? Super fine and honourable green tea, steamed and ground, make this a classic Japanese dessert.
Beloved of every school cake stall and CWA morning tea, but completely cake free. Which also means gluten free. Yes, we cleverly deconstructed this old fave to make it the new one: toasty coconut ice cream with lavish swirls of our dark chocolate sauce.
Freshly roasted macadamias, honey roasted macadamias, macadamia ice cream. Go nuts!
Mangoes & Cream
FNQ (no, not a dirty word!) super ripe mangoes. Cream. It’s not rocket science. It’s just great ice cream.
Mint Chip Swirl
Fresh mint ice cream, dark choc chips, and rich ripples of our dark chocolate sauce. For that fresh clean minty feeling, this ice cream is the new word in breath freshness (not endorsed by dentists).
A deconstructed version of the classic dessert named for famous ballerina Anna Pavlova, our Pavlova Passion is bound to have you drooling for more.
Peanut Butter Disaster!
Best flavour in the world – says its creator. And named for its ability to override all sense of restraint in the sanest of individuals! Smooth peanut butter ice cream, freshly roasted peanuts, crunchy toffee, and lashings of our dark chocolate sauce. See what we mean…?
Pear & Rhubarb Crumble
Homemade crumble, ribbons of stewed rhubarb, in rich pear ice cream. An awesome winter dessert fresh from the freezer!
Salted Caramel Swirl
Every time I try to think of something to say about this flavour, I just go into some kind of dreamy ice creamy swoon. The caramel ice cream is perfectly balanced for salt and sweetness, and then we add lashings of our incandescently famous Caramel Cream Sauce (which some people eat straight from the jar)…
Salty Pistachio Praline
The crack cocaine of the ice cream world. Salty, nutty, crunchy, a little bit sweet, and a whole bunch totally addictive. See you in rehab!
Sticky Fig & Honeycomb
Hokey Pokey for grown ups! Caramelised figs, crunchy honeycomb, golden syrup ice cream. Every bit as good as it sounds…
Rich red ripe strawberries, cooked to perfection in our own kitchens following a time honoured method from grandma’s cookbook. We add jam to the ice cream, and then (because we just can’t help ourselves) we ripple in a little bit more after we churn it. Great with brioche!
Super Fudge Brownie
Madhouse Bakehouse’s most famous product – their awe inspiring chocolate brownies are smooshed into white choc-toffee ice cream and then we add liquid dark chocolate ribbons. Super Duper!
It’s purple, it’s round, it lives in the ground. Taro, Taro, TARO!
Just like nonna used to make only all smooshed up and frozen. So, actually not quite like her dessert, but every bit as tasty. Molto bella! (Contains booze – YAY!)
You don’t need a campfire to enjoy the heart-warming treats of your childhood. You only need a spoon.
Heilala’s fair trade vanilla beans, classic crème anglaise – it is always the last word in ice cream.
Wattle It Be Luv?
Except this one, which alphabetically comes after Vanilla. But it’s still got vanilla in it, as well as our Aussie native wattle seed ripple. What is that? It’s the seed from our national floral emblem, and tastes like a cross between coffee and hazelnut, and mayble a little bit caramel.