The temperature may be dropping, but there’s no need to go without your favourite summer treat just yet.

Sydney’s gelato bars and ice cream connoisseurs are dreaming up new menus filled with rich flavours and seasonal ingredients to keep us satisfied through the cooler months.

Pull on your winter gear and get your hands on one of these winter specials.

Frangipani Gelato Barapple pie gelato
Opposite the ferry wharf at Cronulla, Frangipani is now serving a chilled take on apple pie. Using green autumn apples, a would-be pie filling makes way for a pastry-free alternative. “We spice them up with cinnamon and mix that through vanilla bean gelato,” says manager Maria Fotoulis. “Everyone wants something a little richer in winter.”
117 Cronulla Street, Cronulla

Serendipity Ice Creampear and rhubarb crumble ice cream
If one scoop just isn’t enough, take home a tub for dessert from Serendipity. Their pear and rhubarb crumble ice cream, made with poached fruit and chunks of crumble topping, won a gold medal at the 2012 Sydney Royal Cheese and Dairy Show. Meanwhile, they also use semi-dried figs to create their sticky fig and honeycomb flavour for another wintry sugar fix. Both are available in 130 or 500-militre containers.
333–339 Enmore Road, Marrickville

Gelato MessinaQuincy Moorhouse
Their cryptic ‘Quincy Moorhouse’ special is code for fior di latte gelato, a milk-based flavour through which they mix homemade quince paste and almond cake. “Sometimes you just feel like making something that’s an interpretation of a winter dessert and turning it into a gelato,” says owner Declan Lee. How do they come up with the names? This one is a tribute to a British colleague, whose nickname ‘Quincy’ inspired the new creation – he recently returned from an overseas stint, perfectly timed with the fruit’s winter season.

Gelatomassisticky date pudding gelato
This one is a quintessential winter comfort food in ice cream form. Gelatomassi starts off with a creamy vanilla bean and caramel gelato base, which is then folded with two key ingredients to make their sticky date pudding gelato, with caramel sauce and date cake, both created in-house. It’s available right now. 262 King Street, Newtown

Cow & The Moonpopcorn gelato
“If you go to the cinema and can’t decide if you want a choc top or popcorn…well, we’ve kind of done both,” says Sam Crowl, manager at Cow & The Moon. Their popcorn flavour takes popcorn made onsite, which is then covered with caramel, broken up and mixed through a buttery, slightly salty cream-based gelato. “We made it on a whim and people haven’t stopped asking for it since.”

RivaRenocinnamon gelato
Using premium Sri Lankan spice, this award-winning Italian gelateria has released their latest addition: cinnamon. It’s just right for this time of year, says owner of the Sydney outpost, Kieran Tosolini. “You often see cinnamon in spiced hot drinks or desserts, so it really makes you think of winter.”

Pompei’smandarin sorbet
Fans of fruit flavours can head to the beach for mandarin gelato. According to Pompei's owner George Pompei, "It's about using the best that nature has to offer and celebrating seasonal variety." At their peak right now, the Bondi gelato bar is whipping this oft-underrated citrus into a wintry alternative to the classic lemon flavour.
126–130 Roscoe Street, Bondi Beach

Gelatiamorum and raisin gelato
Sometimes the chill calls for something spiked. Gelatiamo makes rum and raisin gelato by soaking raisins overnight in Captain Morgan dark rum, reserving the leftover liquid to flavour the gelato itself. “When you bite into the raisins, there’s a big burst of rum that comes through,” says Nikky Tsang, co-owner and gelato maker. “During summer we make more fruit flavours and sorbet, but in winter we like to make heavier, heartier flavours.”
362 Pacific Highway, Lindfield