Gelupo, Soho
Tucked just behind Piccadilly Circus, Gelupo has serious gourmet chops. Founded by Jacob Kenedy and his team behind the great Bocca di Lupo, its artisan credentials are unquestionable. Flavours here veer from the classically sublime (stracciatella, hazelnut) to the unforgettably inventive: think ricotta, coffee and honey, strawberry sherbet to burnt caramel and pecans. With daily churns and uncompromising ingredients, Gelupo’s sorbets and gelati are truly sensational. We are particularly obsessed by the return of the new ice-cream stuffed brioche – get it while the sun shines. Get the scoop.
Bilmonte, Soho
No one makes ice cream better than the Italians. Bilmonte is the passion project of Giacomo – otherwise known as Mr Conti from Palermo – who made his living in gold and precious stones before deciding to exchange them for something even more valuable: the unrivalled power of an artisan gelato to delight. The pistachio ice-cream – made with Bronte nuts from Sicily – is borderline spiritual. And don’t get us started on the affogato, which may well be the Platonic ideal of the dessert/coffee union. Get the scoop.
Romeo & Giulietta, Stoke Newington
The name alone is enough to conjure romance. But if you feel a swoon coming on, just wait until you try the cold stuff. Passionately run by Ciprian and Luliana, a husband-and-wife duo (naturally), the pair hail originally from Romania, but honed their gelato churning skills during a stint living in Verona, where they decided to lay their scene (albeit transplanted to Albion Street, Stokey). This bijou and ultra charming parlour serves up flavours like ricotta and caramelised figs, black cherry variegate, and a devastatingly good dark chocolate that would bring even the most hardened of Montagues to tears. Bonus points for their focus on sustainability and sourcing. Do join the queue that routinely snakes around the corner; it’s absolutely worth the wait. Get the scoop.
Parlour by The Ice Cream Union, Sloane Square
‘We want to radically change people’s expectations of ice cream.’ So goes Parlour by The Ice Cream Union’s mission statement and, to that end, its good folk spend an inordinate amount of their time sourcing the absolute crème de la crème of ingredients. Their days typically find them ‘hand-selecting the best Sicilian blood oranges at peak season, making our own honeycomb, or sourcing the freshest milk direct from The Estate Dairy for our Fior di Latte.’ It is a noble art form – and one that shows in every delighted lick. The salted caramel is a cult hit, but we also love the cornflake and matcha flavours just as much. Like taking a first-class ticket to Florence – but a mere fraction of the price. Sigh. Get the scoop.
Ruby Violet, King’s Cross & Tufnell Park
What started as a homegrown project by former photographer Julie Fisher in her kitchen – and as an homage to her grandmother, Ruby Violet, ‘a strident opinionated lady with dubious driving skills and a love of Energen rolls, Penguin biscuits, golf, bridge and ice cream’ – has evolved into a wildly beloved institution, now with two stylish London locations. The vibe is retro-chic, the ingredients meticulously sourced, and the flavours nothing short of theatrical. Think cucumber and ginger, salted caramel and almond nut brittle, or raspberry, rosewater and prosecco. Oh, and did we mention the ice-cream afternoon tea? Get the scoop.
