The World’s 100 Best Ice Cream Parlours

Gelato shop in Park City serving gelato, dairy-free sorbets and espresso affogato. The owner, Mack, trained in gelato making in Italy, and pistachio, almond and vanilla malt are among the flavours.

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Artisanal ice cream shop in Campana with a long list of over 70 creamy flavours. Staff let customers taste many flavours before ordering, and people drive in from Buenos Aires and other towns.

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A take-out gelato shop near Prato della Valle in central Padua, offering cream and fruit flavours. The gelato has a creamy texture and the pistachio is a draw, with crunchy wafer cones and a range of dairy-free fruit sorbets.

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Gelateria on Corso Umberto I, the main pedestrian street in central Olbia, serving creamy artisanal gelato in cups and cones. Machines in the counter display churn the gelato constantly to keep it soft.

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An artisanal ice cream and sorbet shop in central Ciutadella, by the fish market, making ice cream daily with fresh local ingredients. Unusual flavours include Menorcan cheese with fig, baked apple with cinnamon, and lemon with basil.

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A dairy farm shop selling ice cream and gelato made on site from its own Jersey milk, alongside raw milk, coffee and beef. Visitors can watch the cows being milked by robot, and the flavour list changes often.

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Small Scottsdale gelato shop making gelato and cones on site, with flavours such as mango sticky rice, Argentine churro and hazelnut orange zest. Staff make gluten-free cones in view of the line and offer samples before ordering.

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A small corner gelato shop in Rovinj making handmade ice cream from natural ingredients, with classic flavours and a rotating range of unusual ones. Pistachio is a popular choice, and gelato also comes in Sicilian brioche.

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Gelateria in Redland, Bristol, serving gelato and sorbet in classic and changing flavours. Its gelato is compared with gelato eaten in Italy, the pistachio draws repeat visits, and queues form outside even on weekdays.

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A small gelateria in the touristy centre of Sorrento serving artisan gelato, affogato, coffee and cannoli. Staff let customers sample flavours before ordering, and the owner explains the combinations he creates, such as banana caramel and sour cream cherry.

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A small gelato shop in an alley of Ermoupoli making ice cream and sorbet in a lab inside the shop from seasonal fruit and selected ingredients. Flavours include goat's milk caramel, smoked hazelnut, fig sorbet and a much-named pistachio.

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A small gelato stand in Nice selling homemade gelato and fruit sorbets in rotating flavours. The owner, George, offers samples of the flavours before customers order and chats with each visitor.

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Artisanal gelateria near Bologna's train station, run by owner and maker Alessandro, who explains each flavour at the counter. Seasonal flavours include crema with 25-year-aged balsamic vinegar, Japanese ingredients such as sake kasu, and affogato with a choice of two coffees.

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Artisanal gelato shop on Via Santo Stefano, a short walk beyond the medieval centre and the basilica. The gelato has creamy textures and natural-tasting seasonal flavours, and there are several pistachio versions, including a salted one.

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An Italian-style gelato shop and specialty coffee bar on a square in central Coimbra, with its own roasted coffee. It makes its gelato in-house, with creamy dairy flavours such as ricotta and fig alongside fruit sorbets and pineapple with basil.

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Ice cream shop in Jávea making gelato on site from local ingredients, with an open kitchen behind the counter. Staff explain each flavour, hand out samples and offer homemade toppings such as crumble, coarse salt and honey.

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Small artisanal gelateria in central Palma, run by owner Claudio, who serves customers himself and offers tastes. Flavours change often, use natural ingredients and include combinations such as raspberry and rosemary or lychee and kefir.

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A vegan gelato shop in Barcelona's El Born serving pistachio, gianduia and changing flavours such as olive oil and rosemary. Cones are made on site, including a cinnamon cone, and staff offer samples before serving.

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A small artisanal gelateria in Bracciano's pedestrian centre, beside the Orsini-Odescalchi Castle. It makes natural gelato in creamy and water-based fruit flavours that change daily, with pistachio and seasonal fruit such as peach and melon named most often.

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A gelato shop in Bologna's old town serving cream flavours, fruit sorbets and granitas. House specialities such as La Dotta and Cavour (ricotta and lemon) sit alongside vegan nut and chocolate flavours, and cones come lined with sauce or biscuit.

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Artisanal ice cream shop in the village of Moustiers-Sainte-Marie making ice cream, sorbets and cones by hand. Regional flavours such as Moustiers honey, lavender flower and navette sit alongside fruit sorbets, served in thick, crisp homemade cones.

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A gelato and coffee bar in Eumundi run by owners Lorenzo and Gemma, who make the gelato on site in small batches. They use ingredients from Italy, including hazelnuts and pistachios, and offer tasting samples before scooping.

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A family-run gelato shop in Cocoa Beach, run by an Italian owner named Anna, serves homemade gelato and sorbet. Staff hand out samples and play Italian music, and the gelato is compared with what is served in Italy.

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A small gelateria in Ruvo di Puglia, founded in 1967, serving a short list of flavours from an open laboratory. Staff grind cocoa beans and nut pastes on site and explain the origin of each ingredient at the counter.

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A small gelateria on the main road through Baunei, making gelato by hand from goat's milk. The goat taste is faint, and repeat trips from nearby towns are common.

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A small vegan gelato shop in Gràcia, Barcelona, serving plant-based ice cream from a menu that changes often. The ice cream has a creamy, slow-melting texture, with combinations such as chocolate with olive oil and salt, and watermelon, mint and lime.

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Small Sicilian gelateria in a Delray Beach strip mall, run by a husband-and-wife team who make gelato in the shop. Several visitors who know Italy compare it to gelato in Sicily, and the counter also sells cannoli, tiramisu and gelato cakes.

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A small family-run walk-up window near Mallory Square that sells ice cream, sorbet, shakes and shaved ice made daily on site. Italian owners use real fruit, and key lime pie, coconut, banana and fruit sorbets are among the flavours on offer.

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Gelato shop in Palermo that also serves granita, cannoli and gelato in brioche. Staff let customers taste flavours before ordering. Specialities include pistachio gelato with visible nut pieces and lemon-mint.

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A small gelateria inside the walls of Pienza making gelato, sorbets and granita by hand. Fruit sorbets paired with herbs such as basil and rosemary sit beside pistachio, salted caramel and nocciola, and the flavour list changes daily.

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Gelato shop in Príncipe Real, opposite the Botanical Garden, serving creamy gelato and fruit sorbets. Staff offer tastings and suggest flavour pairings, and vegan options include pistachio and dark chocolate.

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Gelateria across from Castel Sismondo in Rimini, serving creamy gelato, granita and other desserts. Specialities include mascarpone, pistachio, melted hazelnut chocolate and ricotta with figs, alongside monthly flavours and a wide range of classic and unusual choices.

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Artisan gelateria in central Venice serving creamy gelato in cups or cones. Cones can be lined with liquid chocolate, and pistachio, chocolate and tiramisu are the most popular flavours.

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Small gelateria in Rovinj's old town, run by a couple who make the ice cream themselves. The fig, pistachio and dark chocolate flavours are a feature, the texture is creamy, and occasional specials are offered.

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Artisanal gelato shop in Madrid's Las Águilas neighbourhood, serving homemade ice cream in generous portions at moderate prices. Alongside classics like nougat and dulce de leche, the owner makes seasonal flavours such as roscón at Christmas and torrija at Easter.

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An owner-run ice cream shop in Mendoza where Flavio Soppelsa often serves and decorates each order himself. Flavours range from Parmesan to turmeric and mango, and each ice cream is shaped by hand at the counter.

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A small gelateria in Volterra's historic centre, run by an owner who has won awards at the Gelato Festival. Its mint gelato uses wild mint leaves, and pistachio and hazelnut are the most popular flavours.

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A gelato and sorbet shop on a small square in central Coimbra, with a few outdoor tables and buskers on summer evenings. Its unusual flavour pairings are made in-house from fresh fruit, and many are vegan.

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Italian-style gelato counter on the upper floor of the Mercado de la Cebada in La Latina, with flavours made fresh daily. Classics like Sicilian and Spanish pistachio sit beside rotating specials such as toasted butter, bergamot and fig leaf.

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A family-run gelateria in Verona where the owner's brother makes the gelato and sorbets by hand. Staff let customers taste flavours before ordering, portions are large, and house flavours Romeo (peanut and chocolate) and Giulietta sit beside pistachio and fruit sorbets.

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A small gelato shop in an alley among Olhão's pedestrian streets, near the market, selling handmade ice cream and sorbets. Flavours change daily and use fresh fruit from the market, and everything is gluten-free, including the cones.

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A small gelato shop on a narrow lane in Kotor Old Town serving gelato and fruit sorbets. Specialities include the salted pistachio and the house Marshall's Special, and gluten-free ice cream and cones are available.

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The artisanal gelato shop on the Sempione road in Castelletto Sopra Ticino makes gelato, sorbet and Sicilian granita in a lab visible from the seating room. The low-sugar gelato and fruit-heavy sorbets are offered, and the whole range is gluten-free, cones included.

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Seasonal Italian ice cream parlour in Pruszków, run by an Italian family, serving scooped flavours and soft-serve from the machine. A scoop is often paired with machine-made Italian cream ice cream, but quality has declined in recent years.

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Artisanal gelato shop in Corralejo with a small range of creamy, natural-tasting flavours. Staff make the waffle cones on site, often with a hint of cinnamon, and offer tasting samples before ordering.

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A small gelateria in central Lecco that makes its gelato at the counter and scoops it straight from the machine. Each cone comes with a wafer topped with a choice of liquid chocolate, and the menu includes vegan pistachio, chocolate and almond.

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A small-batch ice cream shop in a Flagstaff strip mall, owned by two brothers who make the ice cream from scratch. Waffle cones are made fresh each morning and are gluten-free and vegan, and dairy-free flavours are on the board.

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A small downtown Fort Worth shop selling ice cream made in house by owner Lisa, plus coffee and affogato. Flavours rotate, staff hand out samples, and pints are sold to take home.

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Gelato shop and coffee bar in downtown Oceanside serving gelato, sorbets, espresso drinks and affogatos. Gelato is kept in covered tins, flavours rotate every two weeks or so, and staff hand out samples freely.

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A small shop in San Lorenzo de El Escorial selling ice cream, kefir, yogurt, cheese and desserts made with goat's milk. It serves one ice cream flavour a day to eat in, with other flavours sold in tubs to take away.

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A family-run ice cream shop on Broadway in Denver that makes its ice cream from scratch, with rotating seasonal flavours alongside a permanent list. Owners offer generous samples, shop dogs greet visitors, and it stays open late.

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Italian gelato shop in Cádiz run by a Venetian gelato maker with a world award. Flavours draw on local products such as oloroso sherry in the Sherrymisu, Payoyo cheese and tocino de cielo, served in generous tubs.

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A dairy bar and farm shop on a working dairy farm north of Saskatoon, selling ice cream made from the farm's own milk. The shop also sells local meats, and the yard has goats, sheep, cows, picnic tables and yard games.

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Gelato shop on the Caloundra beachfront, serving gelato and sorbetto made in-house with Maleny milk and real fruit. The flavour menu changes often, with combinations such as cheese, fig and walnut or scorched honey, thyme and almond.

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A family-run creamery in Reno that makes its ice cream and waffle cones in the shop, using cream from a local dairy. The ice cream is dense and thick, almost chewy, with little air, and weekly or seasonal flavours rotate alongside the regulars.

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Ice cream shop under the Arlington Hotel in downtown Hot Springs, serving ice cream made in house by the owner. The ice cream is creamy, the scoops are generous, flavors rotate widely, and the waffle cones are house-made.

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An artisanal gelato shop a short walk outside Córdoba's historic centre, where the owner makes ice cream and sorbets from natural, seasonal ingredients. He explains his flavours to customers, and an open kitchen shows fruit being prepared.

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An artisanal gelato shop in Albenga serving creamy scoop gelato, sorbets, yoghurt and Sicilian-style granitas. It offers a wide range of original flavours, such as Pistacchioso and wild blackberry, and a numbered queue that moves fast.

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A gelateria in Erice's old town serving gelato and Sicilian granita made from natural, regional ingredients. Specialities include the pistachio gelato, the Sapori di Sicilia flavour, and peach and almond granitas, and production is visible behind a glass wall.

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Ice cream shop in Bethlehem, New Hampshire, making its own ice cream from locally sourced ingredients, with a menu that changes with the seasons. Six-scoop flights come in an egg carton with waffle chips, and flavours range from blueberry basil to classic chocolate.

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Gelato shop in Ibiza town serving creamy ice cream, granitas and slushies, with outdoor terrace seating. Unusual flavours such as Dubai chocolate and black sesame sit beside clearly marked vegan options made with rice milk.

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An ice cream and coffee shop in Sóller serving gelato, sorbet and affogato made in the shop. Flavours change with the seasons and use regional produce such as Sóller oranges, lemons and Mallorcan almonds.

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A family-owned ice cream shop in Pocatello that makes its ice cream and waffle cones in-house. The shop offers a rotating range of creamy flavours, including Ruby Red Grapefruit and Lemon Poppy Seed, with many dairy-free choices.

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A small gelato shop in Sarasota's Gulf Gate area, run by an owner who trained in Italy and makes Italian-style gelato from scratch in small batches. Flavours change weekly, and the menu lists the ingredients.

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A family-run artisanal gelateria in Nola, passed from father to son over generations. Cones are baked hot to order, and the owner explains ingredients and flavours, which change weekly and include vegan and gluten-free choices.

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An ice cream and sorbet shop in Antibes, near the port, serving large portions in a cone or cup. Sorbets use seasonal fruit, and scoops are shaped like a rose petal by petal.

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Artisanal gelateria in the historic centre of Noli, listed in the Gambero Rosso gelato guide. It offers a wide range of unusual flavours, including chinotto and Noli citrus, plus granita, a panna flavour and generous scoops.

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Organic gelato shop in Siesta Key Village selling Italian-style gelato made on site, along with sorbet, affogato and pastries. Ingredients are organic, flavours range from pistachio to Ferrero Rocher, and many vegan choices sit in the case.

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An artisanal gelateria about a hundred metres from the San Salvo Marina waterfront, with a wide range of cream and fruit flavours. Long queues form in summer evenings, but the counter staff serve quickly and keep the line moving.

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Artisanal ice cream shop in Coronel Brandsen, now at its factory location after moving from the old corner of Mitre and Las Heras. The shop offers Italian-style gelato in a short list of flavours, led by zabaglione, pistachio and dulce de leche.

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Artisanal gelato shop near Diocletian's Palace in Split, making ice cream and waffle cones on site. Flavours include lavender-lemon, rose-peach and chocolate with sea salt, and the cones come with chocolate at the bottom.

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A small gelateria in Olbia making ice cream by hand from scratch each day. The flavours change daily, and staff take time to explain them and help visitors choose.

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A gelato shop in Lisbon serving creamy gelato made with natural ingredients, in classic and less common flavours. Staff offer tastings and suggestions, and many customers eat in the park across the street.

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A family-run takeaway gelateria in the centre of Torbole, a short walk from the lakefront. Its handmade gelato runs from classics to cake-style flavours such as Sachertorte and lemon pie, served in generous scoops alongside crêpes and sundaes.

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A small gelato shop on a side street off the RN1 in Tamraght, where the owner makes all the ice cream and sorbet on site. She trained in Bologna and makes Moroccan flavours such as amlou, selou and gazelle horn.

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A family-run gelato shop in Pompton Plains where the owner and his sons serve gelato, coffee, cakes and cannoli. Argentinian-style flavours such as dulce de leche lead a wide range made from real ingredients, with free samples before buying.

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A small artisanal gelateria on Piazza della Passera in the Oltrarno, south of the Arno. It serves a rotating menu of seasonal flavours, and its fruit gelato tastes of real fruit.

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A small Italian-run gelato shop on Bodegones Street, a side street behind Cartagena town hall. The gelato is creamy and handmade, and the granitas are made from real fruit, though there has been a change of owners and the service can be brusque.

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A plant-based ice cream shop in Toronto serving scoops, pints, bars, sandwiches and pies. The ice cream is creamy and dairy-free, with chunk-filled flavours and monthly or seasonal specials.

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Argentine-style ice cream shop on the Estepona seafront, run by owner Cristian and his staff. It serves award-winning dulce de leche, Belgian chocolate and Marrakech flavours, with free tasting before ordering.

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Artisanal gelato shop near the Old Port in Marseille serving Italian-style ice creams and sorbets made on site. Its signature flavour, Marseille BB, combines orange blossom, navette biscuit pieces and pistachio cream, and seasonal flavours rotate weekly.

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A small artisanal gelateria in Valencia making Italian-style ice cream, run by owners of Italian origin. Everything is gluten-free, with many vegan and lactose-free flavours, seasonal fruit and low added sugar.

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The gelato and coffee shop in Lighthouse Point serves Italian-style gelato alongside espresso, affogato and crepes. The gelato is creamy and not overly sweet, made with ingredients from Italy, and staff offer samples before ordering.

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Artisanal gelato shop at the port of Cambrils, making Italian-style ice cream fresh daily. Flavours are listed by name only rather than displayed, and the creamy, natural-tasting scoops melt quickly in the heat.

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Artisanal gelato shop on Corrientes Avenue in Buenos Aires, open since 1957 and making its ice cream on site. Dulce de leche is the most popular flavour, alongside pistachio, zabaglione, strudel and spiced chocolate.

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Artisanal ice cream and sorbet shop in Le Pouliguen, with homemade ice cream and cones. Pistachio, hazelnut, Amarena and fruit sorbets are on offer, with generous portions and original flavours.

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Ice cream shop in Millcreek making its ice cream in-house, with permanent flavours plus monthly and seasonal ones. Honey lavender, dough and cookies, cookie butter and s'mores are the standout flavours, and the dairy-free flavours taste like dairy ice cream.

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Artisan gelato shop in central Olbia making gelato from natural ingredients with reduced sugar. All flavours are gluten-free, several are vegan, and the gelato is kept in lidded metal containers.

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Small artisanal Italian gelato shop in central Badajoz run by a father and son. They make the gelato by hand from natural, local ingredients, roast their own pistachios and offer samples before serving.

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Artisan gelato shop near the port of La Ciotat, making ice cream, sorbet and granita on site from seasonal and local ingredients. Flavours change daily alongside Italian classics, and staff let customers taste before choosing.

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Gelato shop in San Gimignano with award signs, a long outdoor line and a large range of standard and unusual flavours. Signature flavours include Crema di Santa Fina and saffron, and orders can be picked in advance from a QR-code menu.

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Gelato shop in Hess Village, Hamilton, where owner Robert makes Italian-style gelato in house after training in Italy. He offers samples of every flavour and explains how each is made, using real fruit and pistachio imported from Italy.

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Italian artisanal gelato shop in Barcelona's Gothic Quarter, run by an Italian owner and staff, with cannoli, tiramisu and coffee alongside the ice cream. Staff hand out tasting spoons freely, and the counter carries a wide range of flavours, including a large vegan section.

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Artisanal gelato shop in Treviso where the owner, Gioele, makes every flavour in-house from natural ingredients and changes the menu often. It pairs low-sugar classics like pistachio with experimental combinations such as fermented lemon or rice and tonka.

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Gelato shop in Wynwood where every flavour is dairy-free and gluten-free, made in house by owner Eric. Staff offer samples of any flavour, and the gelato uses coconut sugar and no artificial dyes.

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A small gelateria on a side street in central Tropea serving artisanal gelato, homemade tiramisu and cannoli. Its tartufo is made fresh to order, in classic, pistachio and other flavours, alongside regional combinations such as chilli dark chocolate.

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A soft-serve ice cream window in Burg auf Fehmarn, run by a family, where a queue forms most of the day. Staff serve rotating flavours with many toppings in six cone sizes, often with a witty remark.

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A small take-out ice cream shop in Port Moody making its own dairy and vegan ice cream from simple ingredients. Flavours rotate daily or weekly, and the vegan range gets as much attention as the dairy.

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A family-run ice cream shop near the Blackpool seafront, serving homemade Italian-style vanilla soft serve for generations. It makes one flavour and builds sundaes, milkshakes and ice cream oysters around it, with overfilled cones and heavy toppings.

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A family-run artisanal gelateria in Brescia, owned by Mauro, with flavours that change with the seasons. Ingredients come from local producers, and pairings include peach and sage, salted butter, and almond granita with whipped cream.

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