The battle of Australia’s 18 best summer ice creams

These cult-favourite ice creams prove Australian summers are built on nostalgia, loyalty and strong opinions.

There are many ways Australians mark the start of summer. Swapping jumpers for thongs. Complaining it’s already too hot. And standing in front of a freezer, debating ice cream like it’s a life decision.

Every summer, the same cult favourites rise to the top, sparking fierce loyalty, friendly rivalry and the occasional “sorry but that one’s overrated" hot take. From supermarket legends to scoop shops with lines out the door, this is the annual, unofficial battle for Australia’s most beloved summer ice cream, ranked only by how fiercely I love them.

18. Paddle Pop

A cornerstone of Australian childhoods. Creamy, simple and deeply nostalgic, Paddle Pops are proof that you don’t need fancy flavours to win hearts. Still elite, still dependable and still best eaten on a hot afternoon when you probably should’ve had lunch.

17. Drumstick

Ice cream with theatre. The chocolate-lined cone, the crunchy base, the way everyone saves the last bite for maximum satisfaction. It’s so iconic that it’s now part of Australia’s Big Things ice cream legacy, which feels entirely correct.

16. Cow and the Moon

The gelato shop that turned pistachio into a religion. Known for balance, depth of flavour and queues that barely move, Cow and the Moon is for people who say “just one scoop" and then immediately order another.

15. Lifesavers

The ice cream version of the lolly you used to sort by colour. Sweet, refreshing and gone in about 30 seconds. Still fun. Still nostalgic.

14. Bubble O’Bill

A cowboy hat, a bubblegum nose and a personality all of its own. It’s chaotic, divisive and impossible to forget. An icon, whether you loved it or not.

13. Zooper Dooper

Not technically ice cream, but spiritually essential. The freezer staple of Aussie summers, best enjoyed dripping down your wrist on the hottest day of the year.

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12. Calippo

The squeeze, the slurp, the citrus hit. Calippos are refreshment first, dessert second, and perfect when it’s too hot for anything creamy.

11. Cornetto

The sophisticated cousin to the Drumstick. Chocolate tip, crunchy cone, creamy centre and just enough drama to feel indulgent.

10. Cyclone

A tropical throwback that tastes like swimming carnivals and beach kiosks. Bright, fun and instantly nostalgic.

9. Icy Pole

Simple, effective and still undefeated in extreme heat. Sometimes you don’t need bells and whistles, just cold, sweet relief.

8. Milo Scoop Shake

Comfort in a cup. Chocolatey, creamy and deeply familiar, this one feels like a hug from your childhood pantry.

7. Connoisseur

The freezer staple you buy “for guests" and then eat yourself. Rich flavours, smooth textures and quietly luxurious without being flashy.

6. Frosty Fruits

Peak nostalgia. The kind of ice cream that lives in grandparents’ freezers and tastes like backyard summers. Sweet, refreshing and deeply sentimental.

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5. Splice

The perfect balance of creamy vanilla and icy fruit. One bite and you’re instantly transported to holiday mode.

4. Messina

You might not be able to find these in your local corner store, but no ice cream list is complete without the juggernaut. Weekly specials, experimental flavours and queues that prove Australians will wait patiently for exceptional gelato. Love it or roll your eyes at it, Messina has earned its cult status.

3. Magnum

Decadent, indulgent and unmistakable. Thick chocolate shell, rich centre and zero apologies. This is ice cream as a treat.

2. Weis Mango and Ice Cream Bar

A national treasure. Real mango flavour, creamy vanilla and the confidence of an ice cream that doesn’t need gimmicks to be perfect.

1. Golden Gaytime

The undisputed legend. Biscuit bits, caramel, vanilla and nostalgia all working together in chaotic harmony. If summer had a flavour, this would be it.

Will this spark debates? Absolutely. Should it. Definitely. Because in Australia, summer isn’t just about the heat. It’s about standing in front of the freezer, arguing passionately, and knowing deep down that the best ice cream is the one you’re eating right now.

Located just an hour north-west of Melbourne, the largely undiscovered Macedon Ranges quietly pours some of Australia’s finest cool-climate wines and serves up some of Victoria’s best food.

Mention the Macedon Ranges and most people will think of day spas and mineral springs around Daylesford, cosy weekends away in the countryside or the famous Hanging Rock (of enigmatic picnic fame). Or they won’t have heard of the Macedon Ranges at all.

But this cool-climate destination has been inconspicuously building a profile as a high-quality food and wine region and is beginning to draw serious attention from oenophiles and epicureans alike.

The rise of Macedon Ranges wine

liquid gold barrels at Kyneton Ridge Estate Winery — Barrels of liquid gold at Kyneton Ridge Estate Winery. (Image: Chloe Smith Photography)

With elevations ranging from 300 to 800 metres, Macedon Ranges vineyards are among the highest in the country. This altitude, combined with significant day/night temperature swings, makes for a slow ripening season, in turn nurturing wines that embody elegance and structure. Think crisp chardonnays, subtle yet complex pinot noirs and delicate sparkling wines, along with niche varietals, such as gamay and nebbiolo.

Despite the region’s natural advantages – which vary from estate to estate, as each site embodies unique terroir depending on its position in relation to the Great Dividing Range, soil make-up and altitude – the Macedon Ranges has remained something of an insider’s secret. Unlike Victoria’s Yarra Valley or Mornington Peninsula, you won’t find large tour buses here and there’s no mass marketing drawing crowds.

Many of the 40-odd wineries are family-run operations with modest yields, meaning the wineries maintain a personal touch (if you visit a cellar door, you’ll likely chat to the owner or winemaker themselves) and a tight sales circle that often doesn’t go far beyond said cellar door. And that’s part of the charm.

Though wines from the Macedon Ranges are just starting to gain more widespread recognition in Australia, the first vines were planted in the 1860s, with a handful of operators then setting up business in the 1970s and ’80s. The industry surged again in the 1990s and early 2000s with the entry of wineries, such as Mount Towrong, which has an Italian slant in both its wine and food offering, and Curly Flat , now one of the largest estates.

Meet the new generation of local winemakers

the Clydesdale barn at Paramoor. — The Clydesdale barn at Paramoor. (Image: Chloe Smith Photography)

Then, within the last 15 years, a new crop of vignerons like Andrew Wood at Kyneton Ridge Estate , whose vineyard in 2024 was the first in the Macedon Ranges to be certified by Sustainable Winegrowing Australia; Geoff Plahn and Samantha Reid at Paramoor , who have an impressive cellar door with a roaring fire and studded leather couches in an old Clydesdale barn; and Ollie Rapson and Renata Morello at Lyons Will , who rapidly expanded a small vineyard to focus on top-shelf riesling, gamay, pinot noir and chardonnay, have taken ownership of local estates.

Going back to the early days, Llew Knight’s family was one of the pioneers of the 1970s, replacing sheep with vines at Granite Hills when the wool industry dwindled. Knight is proud of the fact that all their wines are made with grapes from their estate, including a light, peppery shiraz (some Macedon wineries purchase fruit from nearby warmer areas, such as Heathcote, particularly to make shiraz) and a European-style grüner veltliner. And, as many other wineries in the region do, he relies on natural acid for balance, rather than an additive, which is often required in warmer regions. “It’s all about understanding and respecting your climate to get the best out of your wines,” he says.

farm animals atKyneton Ridge Estate — Curious residents at Kyneton Ridge Estate. (Image: Chloe Smith Photography)

Throughout the Macedon Ranges, there’s a growing focus on sustainability and natural and low-intervention wines, with producers, such as Brian Martin at Hunter Gatherer making waves in regenerative viticulture. Martin previously worked in senior roles at Australia’s largest sparkling winemaking facility, and now applies that expertise and his own nous to natural, hands‑off, wild-fermented wines, including pét‑nat, riesling and pinot noir. “Wild fermentation brings more complexity,” he says. “Instead of introducing one species of yeast, you can have thousands and they add different characteristics to the wine.”

the vineyard at Kyneton Ridge Estate Winery — The estate’s vineyard, where cool-climate grapes are grown. (Image: Chloe Smith Photography)

Most producers also focus on nurturing their grapes in-field and prune and pick by hand, thus avoiding the introduction of impurities and the need to meddle too much in the winery. “The better the quality of the fruit, the less you have to interfere with the natural winemaking process,” says Wood.

Given the small yields, there’s also little room for error, meaning producers place immense focus on quality. “You’re never going to compete in the middle [in a small region] – you’ve got to aim for the top,” says Curly Flat owner Jeni Kolkka. “Big wineries try to do things as fast as possible, but we’re in no rush,” adds Troy Walsh, owner and winemaker at Attwoods . “We don’t use commercial yeasts; everything is hand-harvested and everything is bottled here, so we bottle only when we’re ready, not when a big truck arrives.” That’s why, when you do see a Macedon Ranges product on a restaurant wine list, it’s usually towards the pointy end.

Come for the wine, stay for the food

pouring sauce onto a dish at Lake HouseDaylesford — Dining at Lake House Daylesford is a treat. (Image: Chloe Smith Photography)

If wine is the quiet achiever of the Macedon Ranges, then food is its not-so-secret weapon. In fact, the area has more hatted restaurants than any other region in Victoria. A pioneer of the area’s gourmet food movement is region cheerleader Alla Wolf-Tasker, culinary icon and founder of Daylesford’s Lake House.

For more than three decades, Wolf-Tasker has championed local producers and helped define what regional fine dining can look like in Australia. Her influence is palpable, not just in the two-hatted Lake House kitchen, but in the broader ethos of the region’s dining scene, as a wave of high-quality restaurants have followed her lead to become true destination diners.

the Midnight Starling restaurant in Kyneton Ridge Estate Winery — The hatted Midnight Starling restaurant is located in Kyneton. (Image: Chloe Smith Photography)

It’s easy to eat well, whether at other hatted restaurants, such as Midnight Starling in the quaint town of Kyneton, or at the wineries themselves, like Le Bouchon at Attwoods, where Walsh is inspired by his time working in France in both his food offering and winemaking.

The beauty of dining and wine touring in the Macedon Ranges is that it feels intimate and unhurried. You’re likely to meet the winemaker, hear about the trials of the latest vintage firsthand, and taste wines that never make it to city shelves. And that’s worth getting out of the city for – even if it is just an hour down the road.

Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)

A traveller’s checklist

Staying there

the accommodation at Cleveland Estate, Macedon Ranges — Stay at the Cleveland Estate. (Image: Chloe Smith Photography)

Soak up vineyard views from Cleveland Estate near Lancefield , embrace retro charm at Kyneton Springs Motel or indulge in lakeside luxury at the Lake House .

Eating there

Enjoy a four-course menu at the one-hatted Surly Goat in Hepburn Springs, Japanese-inspired fare at Kuzu in Woodend or unpretentious fine dining at Mount Monument , which also has a sculpture park.

Drinking there

wine tasting at PassingClouds Winery, Macedon Ranges — A tasting at Passing Clouds Winery. (Image: Chloe Smith Photography)

Settle in for a tasting at Boomtown in Castlemaine, sample local drops at the cosy Woodend Cellar & Bar or wine-hop around the many cellar doors, such as Passing Clouds .

the Boomtown Winery and Cellar Bar signage — Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)

Playing there

a scenic river in Castlemaine — Idyllic scenes at Castlemaine. (Image: Chloe Smith Photography)

Wander through the seasonal splendour of Forest Glade Gardens , hike to the summit of Hanging Rock, or stroll around the tranquil Sanatorium Lake.

purple flowers hanging from a tree — Purple flowers hanging from a tree. (Image: Chloe Smith Photography)