Stampede Gelato Fremantle

Salted fennel, rosemary and olive oil. Mountain Dew and Oreo. No, it’s not a random shopping list. It’s the sort of menu you might find at Stampede Gelato.

Owner Adam Semple has done everything from freelance photography to professional cycling. His adventurous spirit translates into rarely seen flavours –crowd pleasers such as Tim Tam Caramel and Ovaltine regularly sell out at the Scoop Shop in Bayswater, which opened several months after this stand.

Even without the wild flavours, Stampede’s product is the antithesis of the mass-produced ice cream all too common in supermarket freezers. It doesn’t contain packet flavourings, artificial stabilisers or other nasties. And while production is time-consuming and expensive, the payoff is rich and smooth gelato packed with chunks of interesting, unexpected and wonderfully weird ingredients.

Semple also keeps a stash of chocolate and ANZAC biscuits to make gelato sandwiches, making Stampede an essential stop for those checking out The Mantle, Fremantle’s innovative, shared dining space.

Be warned, Semple’s returns policy is ethical but dangerous – return one of Stampede’s classy glass tubs to The Mantle and you’ll get a free scoop.