Food Wine Produce
20/12/2020
The inside scoop on our best ice-creams

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Despite there being a clear divide between those who daringly bite into ice-cream – giving others the ‘cringe’ factor – and those who choose to lick or use a spoon to avoid tooth pain, there’s one thing both parties can agree on: ice-cream fixes everything. 

It wouldn’t be summer on the Peninsula without ice-cream – and we’re screaming for it from the rooftops. The go-to summer treat cools you down on a sweltering day, refreshes the senses and sets the tone for the ultimate day in the sun. It’s the perfect accompaniment to a stroll along the pier or after a dip at the beach, so it’s no surprise that Australia consumes the second most ice-cream in the world behind the US. Not only is ice-cream comforting, celebratory and just downright delicious, it happens to be a huge source of vitamins A, B-6, B-12, C, D and E. It’s also an incredible source of energy and it stimulates the brain. Now that’s sweet.

A flavoursome and decadent ice-cream could melt the heart of an ice queen, whether it’s your traditional ice-cream made from dairy, a sorbet or a dairy-free alternative. The most popular flavour is vanilla, supposedly because it’s the perfect addition to adorn the top of a piping hot apple pie or a chocolate self-saucing pudding. Why not tantalise your tastebuds with the likes of pavlova, pickled mango, raspberry cheesecake, rose, caramel pretzel, jam donut, lavender or avocado and lime? So many flavours, so little time! 

Mornington Peninsula Magazine invites you to check out this month’s special feature to see what’s on offer from the Peninsula’s best ice-creameries. Now all you have to decide is whether you’d like your sweet treat in a cup, a cone or on a stick. Happy licking!

KATE SEARS

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