Where to eat the best ice cream in Buenos Aires

Mercedes Roman is an ice cream nerd and has no problem admitting it. Perfectionist and super attentive to details, this graphic designer raised in Florida, United States, opened a cozy shop with a visible kitchen in 2021. Its flagship flavor is vanilla, prepared from pods brought from Madagascar that cost a small fortune. But when available, we like Higuera, which is obtained by infusing the leaves of the plant, or the sorbet made with orange blossom, juice, and peel.

A note: might be interpreted as audacious because in its classic version, it's the best-selling flavor in all Argentine ice cream shops: the only dulce de leche they have is scented with zest from agroecological oranges and lemons.

Wednesday to Friday, from 3:30 pm to midnight. Saturdays and Sundays, from 3 pm to midnight. IG: @obradorflorida

Where: Soler 5063.

A gem located on the boundary line between the neighborhoods of Almagro and Villa Crespo that fills locals with pride. And it's because the ice cream from this establishment founded in 1953 is superior. They store it in a well, in the traditional way. We especially recommend the Neapolitan sambayón, with dulce de leche and cookies, and the granitas, with generous pieces of chocolate.

The scoop: it's still in the hands of the founding family, with Salvador Palazzo at the helm.

Tuesday to Sunday, from 12 pm to midnight. Saturdays until 1 am. IG: @laflordealmagro

Where: Estado de Israel 4717.

It goes somewhat unnoticed among the enormous neighboring towers. Small, family-owned, frozen in time. An ice cream parlor that opened in 1969 and still does things the old-fashioned way. No essences, colorants, or preservatives: lemons are squeezed, fresh fruit is bought, and vanilla is made from pods. Its owner, Roberto Giacin, started working at age 15 with his Italian father, who was born in Cibiana di Cadore, one of the cradles of gelato.

The scoop: we recommend asking for mascarpone with berries, perugina (hazelnut and walnut chocolate), lemon mousse, and especially Spumone, a laborious flavor that requires hand whipping and is rarely made in few places in Italy.

Every day, from 12 pm to 9 pm. Sundays, from 2 pm to 9 pm.

Where: Esmeralda 962, Retiro.

It's famous especially for its sambayón, which many Buenos Aires restaurants serve on their dessert menus. Gruta was inaugurated in 1976 by two partners, a Greek and an Italian, who a year later sold the business to the Ambieni family, who has been running it since then. The salon, painted in parrot green, attracts crowds of fans and lifelong customers. It has more than 50 flavors made artisanally in very old machines. In addition to sambayón, highlights include cherry with cream, granulated dulce de leche, and chocolate.

The scoop: they add caramelized almonds made on the spot, starting from the quarter kilo. "We are very careful with our product, we don't like anyone to take it," they tell us about why they're not on delivery apps.

Monday to Thursday, from 1 pm to 8 pm. Friday, from 1 pm to 10 pm. Saturdays, from 12 pm to 10 pm. And Sundays, from 12 pm to 8 pm. IG: @heladosgruta

Where: Sucre 2356.

Right in Recoleta is this super traditional ice cream parlor, owned by the Zanetti family. Everything looks like it's 1984, the year it opened: the chalkboards, the water fountain, and the display freezer of desserts covered with cherries and almonds. A journey into the past. They're very good, especially in classic flavors like Russian cream (with port and walnuts), Turkish cream, kumquats with whiskey, and marron glacé. However, due to public demand (they're surrounded by schools), they started venturing into vegan flavors and make them masterfully: you have to try the avocado one! Frequented by soccer players and celebrities, Via Maggiore already qualifies as a Buenos Aires icon.

The scoop: among its 50 flavors are some rarities like Refragola, a strawberry and beetroot ice cream with cream.

Sunday to Thursday, from 12 pm to midnight. Friday and Saturday, from 12 pm to 2 am. IG: @heladosviamaggiore

Where: Callao 777.

Belén Cimino studied the craft in Bologna, Italy, and in 2015 opened her own ice cream parlor on a quiet avenue in Belgrano. There aren't many flavors on display (between 15 and 18 in winter, 25 in summer) but everything she makes is masterful. Neighbors often ask, "What's new, Belén?" White chocolate and curry ice cream, chai tea, cheese and quince, or granulated mint with the addition of peppermint infused in dark chocolate are some of her innovations, always respecting freshness and seasonality.

The scoop: sambayón with caramelized sesame and pistachio is one of the most requested flavors, made with pistachios brought from the province of San Juan, which they peel, toast, and process on-site.

Tuesday to Friday, from 1:30 pm to midnight. Saturdays and Sundays, from 11:30 am to midnight. IG: @cimino.cr

Where: Rómulo Naón 2186.

For many, the best ice creams in Buenos Aires are made at El Preferido. It might be. Chef Guido Tassi took his production very seriously, visiting neighborhood ice cream parlors to incorporate techniques and tricks. Both sambayón and pistachio are premier league: they're made with a Carpigiani machine and the best ingredients, in partnership with producers who guarantee traceability and seasonality. The ice creams are intended to be consumed on the day.

The scoop: in addition to their flagship flavors, depending on the season, they incorporate fruits. In summer, raspberries or stone fruits like apricot or white peach. In winter, citrus fruits.

Every day, from 11:30 am to 4 pm and from 7 pm to 1 am. IG: @elpreferidodepalermo

Where: Borges 2108.

It's the most famous in Buenos Aires and with good reason. Tourists line up for an hour and a half for its dulce de leche, and National Geographic magazine nominated it as one of the top ten ice cream parlors in the world. Founded by artisans from Cadore, in northern Italy, it has shone on Corrientes Avenue and the Theater District since 1957.

The scoop: beyond its most popular flavor, we suggest ordering the lemon mousse and especially their pistachio, made with Sicilian nuts, which has an intense and defined flavor, somewhat reminiscent of hazelnut cream.

Sunday to Thursday, from 12 pm to midnight. Friday and Saturday, from 12 pm to 2 am. IG: @heladeriacadore

Where: Corrientes 1695.

Originally from Bariloche, in Patagonia, it went viral when former President Cristina Fernández accidentally asked during a Senate session (thinking her microphone was off), "What time does Rapanui close?" We don't blame her; it's undoubtedly the best chain ice cream parlor (it has eleven branches in Buenos Aires alone) you can find. Their specialty is chocolates since it was born in 1996 as a chocolate shop (although the history dates back to 1948 when Aldo Fenoglio, the current owner's Italian grandfather, founded his first business).

The scoop: we recommend the 80% chocolate made with the best selection of beans, Marroc (chocolate and peanuts), and Rapanuino, a semi-bitter with pieces of nuts.

Check hours and addresses at www.rapanui.com.ar IG: @chocolates_rapanui

In one of the most beautiful passages in Palermo stands Finde, a relatively new ice cream parlor that has garnered several fans. In addition to being very Instagrammable - it was designed for that purpose - it has a very good quality product. They avoid using pastes and pre-prepared items and make everything from scratch and in front of the clientele, with the freshest ingredients they find in the market.

The scoop: flavors are displayed in a showcase format. We really like their flat white ice cream, key lime pie, banana split, and Gianduia, which they prepare with their own version of Nutella (Findella).

Monday and Tuesday, from 4:30 pm to midnight. Wednesday and Thursday, from 11 am to 1 am. Friday and Saturday, from 11 am to 2 am. Sundays, from 9:30 am to 7:30 pm. IG: @finde.heladeria

Where: Ravignani 1949.

Three generations of ice cream makers: grandfather, father, grandson. Martín Harpe leads the Pistacchio legacy in the Chacarita neighborhood. It's a small and somewhat "hippie" ice cream parlor. Their opening hours are a bit unpredictable. When a flavor runs out... it's gone, and when they don't feel like making it, they simply don't. Their top seller is pistachio, made with imported paste, but other flavors may appear on the chalkboard, some with extravagant names, depending on the day: spicy mango, cheese and jam, perfect peach, Sandy with dulce de leche (a traditional Argentine childhood dessert), Cloudy Sky Take Me bonbon.

Fun fact: It's evident they have a lot of fun making ice cream.

Tuesday to Saturday, from 2 pm to 9 pm. Sundays, from 12 pm to 8 pm. Ig:@pistacchiohelados

Where: Santos Dumont 3429.

More than just ice cream, they came up with a great idea that made them viral before social media: the "pinito." It's a cone almost a meter tall and over a quarter kilo of ice cream! It's usually made with dulce de leche, which the master ice cream makers patiently mold until it's firm enough to dip in warm liquid chocolate. Everyone wants a photo with the "pinito," but you have to eat it quickly before it falls apart or ends up on the floor.

Fun fact: A classic in the area, Via Flaminia has been around for over 60 years on the same corner in Acassuso, in the northern area of Buenos Aires.

Sundays to Thursdays from 11 am to 1 am. Fridays and Saturdays until 2 am. Ig: @viaflaminia

Where: Justo José de Urquiza 919.

"More than 40 years making completely natural ice cream daily and in plain view," they say about themselves at this emblematic ice cream parlor in Maschwitz, in the northern area, which has fans far beyond the neighborhood limits. The fruity water-based flavors are excellent, such as plum, kiwi, melon, tangerine, or granulated lemon.

Fun fact: Sweet lovers must try the granulated Mantecol or the Ferrero Rocher flavors.

Monday to Thursday, from 11 am to midnight. Fridays, from 11 am to 1 am. Saturdays, from 10 am to 3 pm. Sundays, from 10 am to midnight. Ig: @heladeriaconti

Where: Villanueva and Maipú.

A cult ice cream parlor if there ever was one, it's located outside the city, but true ice cream fanatics should make a trip there. Flores is in Haedo, west of Buenos Aires, in front of the train station, and in its tiny shop with pink tiles, they stack the crates of merchandise they use to make ice cream every day. Their fruit flavors stand out, which are the benchmark for a good ice cream parlor, with strawberries and cream, and water-based strawberries that are heavenly. Also, the pears in sherry, grapes, and cherries in maraschino.

Fun fact: The dulce de leche is excellent, made from scratch on-site, meaning they make the dulce and then the ice cream.

Monday from 12 pm to 11.30 pm. Tuesday, from 11.30 am to 11.30 pm. Wednesday, from 12 pm to 11.30 pm. Thursday to Sundays, from 11.30 am to 11.30 pm. Ig: @heladeria_flores_haedo

Where: Carlos Tejedor 1359.

It's an ice cream parlor that started in Padua, Italy, landed in Palermo, Buenos Aires, and ended up opening branches in different parts of the city, such as Alcorta Shopping or Colegiales. Their ice creams are mostly gluten-free and stand out for their creaminess. We really like the Triple Real Chocolate, a blend of chocolate from Belgium, Ecuador, and Peru; the Patagonian fruits, with raspberry, blackberry, and blueberries; and the lemon with mint and ginger.

Fun fact: For pistachio fanatics, they make it with 70% Bronte paste from Sicily, to which they add a bit of salt.

Check opening hours and branches at www.antiche-tentazioni.com. Ig: @antichegelato

A bakery that sells ice cream? Yes, that's Anchoita Panadería, which is also a spin-off of Enrique Piñeyro's restaurant. Their pistachio dairy-free ice cream was so successful that they decided to expand its sale. It's delicious. They prepare it with nuts from the province of San Juan and instead of dairy, they use a syrup base made with organic honey and sugar. Besides this flavor, they only have two other fixed ones: sambayón, for which they use eggs from their own chickens raised on a farm in Tigre, and Kuyay chocolate, with imported grains from Peru to which they add processed cocoa nibs.

Fun fact: Occasionally, they may have some seasonal flavors, such as blood orange.

Wednesday to Sundays, from 9 am to 8 pm. Ig: @panaderiadeanchoita

Where: Aguirre 1562.

Remember these two words: burnt coconut. Yes, this is the star flavor and the one you must order at this historic ice cream parlor located in Colegiales, which is the favorite of many local chefs. Founded in 1938 by Emilio Scannapieco, an Italian from the Amalfi Coast, today it is run by the third and fourth generations.

Fun fact: They produce over 2 thousand kilos of ice cream per week and have a branch in the Downtown area. According to Taste Atlas, it's one of the top 100 ice cream parlors in the world.

Every day, from 12 pm to midnight. Ig: @scannapiecohelados

Where: Álvarez Thomas 10.

This ice cream parlor, loved by the residents of La Paternal, in the west of the city, has been around for over 70 years. It was opened in 1947 by Rubén Clemente Santolín, who named it after himself, and ten years ago it was bought by José Lucero, who continued the tradition of making everything naturally in a vertical churn, without essences, preservatives, or stabilizers.

Fun fact: Try the super sambayón with almonds, the Don Pedro, the coffee mousse with cognac, the hazelnut mousse, and above all, the granulated dulce de leche.

Monday to Friday, from 1 pm to 1 am. Fridays, Saturdays, and Sundays, from 12 pm to 1 am. Ig: @heladeriasantolin

Where: San Martín 3185.

Tango, soccer, and ice cream. From one of the most picturesque neighborhoods in the city, Boedo hosts several ice cream parlors, but the best of them is Bahía, painted fuchsia and decorated with neons as if the 80s had never ended. It's small but powerful, and among its more than 25 flavors, the granulated mint - a flavor that inspires love and hate - and the sambayón stand out.

Fun fact: They also excel with vegan flavors, and here the recommendation is the peanut and the amarena.

Every day, from 12.30 am to midnight. Ig: @heladeriabahia.boedo

Where: Boedo 946.

Like Rapanuí, it's a chocolatería that ventured into the gelato business. They have seven branches and an aesthetic that we could classify as coquette, very delicate and feminine. But going back to the ice creams, the creams stand out, for example, the coconut with veins of dulce de leche and toasted coconut threads.

Fun fact: They also have very good pops or popsicles, an upgrade from childhood ice cream: pistachio, hazelnut cream, strawberry, and lemon are some of the varieties.

Check opening hours and branches at www.vasalissa.com. Ig: @vasalissachocolatier

Originally a specialty coffee shop, it's still one of the busiest corners in Palermo. However, in their newest location in Belgrano, they've added a counter for artisanal ice cream. They only have eight permanent flavors, half of which are vegan. Among the favorites are lime, almond flat white, banana with salted caramel, and vanilla.

Fun fact: Cones and caps are made on-site.

Open every day from 8 am to 8 pm. IG: @cuervocafe

Where: Juramento 1284.

While it's primarily a pizzeria, what's unique about Gordo Chanta is that it's one of the few places in Buenos Aires where you can get excellent soft-serve ice cream. They started making it when they bought a soft-serve machine and gradually became more professional. Today, they make sorbets - such as vermouth with oranges - where they mix raw and cooked fruit and classic creams with toppings like chocolate sauce or raspberry sauce and praline.

Fun fact: Among their toppings, there are some rarities like black garlic and oreo.

Open Thursday to Monday from 6 pm to midnight. IG: @gordochantapizza

Where: Juan Ramírez de Velasco 1200.

Since 1997, in the peaceful neighborhood of Villa Santa Rita, you can find this ice cream parlor with a name reminiscent of a Polynesian city. It was inaugurated by an Italian immigrant and is now continued by his children. It surprises with its wide variety of flavors, more than 75, including fruity, dulce de leche, chocolate, and cream flavors.

Fun fact: We recommend the banana split, lemon papeete, and coconut with dulce de leche.

Open Sundays to Fridays from 12 pm to midnight, Fridays and Saturdays until 1 am. IG: @heladospapeete

Where: Alejandro Magariños Cervantes 3053.

In the historic area of Buenos Aires, amidst antique fairs, tourists, and cafes, you'll also find ice cream shops. Our favorite option is Dylan, a small and tidy place with fans from all over. Their specialty is "signature flavors," as they call them, or tropical fruits that are not as commonly consumed locally, such as tamarind, guava, and lúcuma (alone or with dulce de leche).

Fun fact: For sambayón fans, they come with various accompaniments, such as oranges, nuts, or mini cookies dipped in chocolate.

Open Tuesday to Friday from 4 pm to 11 pm. Fridays, Saturdays, and Sundays from 1 pm to 11 pm. IG: @dylan.artesaniasheladas

Where: Perú 1086.

The peculiarity of this ice cream parlor, with its only branch in Recoleta, is that most flavors are made with buffalo milk or yogurt, hence its name. They have classic flavors (among which American cream stands out) and also some signature ones, such as the Balcarce, in honor of the famous Argentine dessert with meringue, chestnuts, and dulce de leche. Another one we love is baklava, which turns this Middle Eastern sweet into ice cream with walnut cream and phyllo dough.

Fun fact: Among their original flavors are 80% chocolate water ice cream, carrot cake, and Matilda, which is pure chocolate, among others.

Open Monday to Thursday from 12 pm to midnight. Friday from 12 pm to 1 am. Saturdays from 11 am to 1 am. Sundays from 11 am to midnight. IG: @buffalahelados

Where: Pueyrredón 2100.

It has two branches, one in Palermo and the other in Barrio Chino, which gained popularity in a short time. It's not one of the historic ones and it doesn't come from Italian tradition either: it was founded by a Lebanese. They have few but good flavors, like mantecol, pistachio, and special sambayón, sprinkled with cherries and almonds. Or Turkish chocolate, with figs, nuts, and fig sauce.

Fun fact: They also sell frozen yogurt.

Open Sundays to Thursdays from 11 am to 1 am. Fridays and Saturdays from 11 am to 2 am. IG: @tufichelados

Where: Guatemala 4597 and Juramento 1534.

When we say that all neighborhoods in Buenos Aires can boast a good ice cream parlor, we're not exaggerating. In Pompeya, a place far from foodie trends and novelties, you'll find the traditional San Remo, founded in 1964 and beloved by locals. It's creamy and textured ice cream, with over 60 flavors on the menu, including spicy chocolate, cognac-soaked figs, and Russian cream.

Fun fact: Our favorite is sambayón with almonds.

Open Sundays to Thursdays from 10 am to 12:30 am. Fridays and Saturdays from 10 am to 5 pm. IG: @sanremoheladeria

Where: Sáenz 1116.

It's the second oldest ice cream parlor in Buenos Aires, founded in 1909 by the Italian Saverio Manzo, who started making ice cream at home. They say it was the favorite of the tango singer Carlos Gardel. A few years ago, they had a makeover in their aesthetics and launched franchises.

Fun fact: They have over 40 flavors and stay open very late, perfect for a late-night craving.

Open Monday to Thursday from 10 am to 12:30 am. Fridays and Sundays from 10 am to 2 am. Saturdays from 10 am to 3 am.

Where: San Juan 2809.

With 50 years in Belgrano, Guillermo "Willy" Dansey started by selling cakes and alfajores at a window and then added ice cream to his menu. They have many fans who claim they make the best sambayón in the city. Willy learned from an Italian master and then created his own recipes.

Fun fact: Our favorites are tiramisu and fruity flavors like tangerine and pink grapefruit, prepared when they're in season.

Open Monday to Friday from 3 pm to 9 pm. Saturdays and Sundays from 1 pm to 9 pm. Closed on Tuesdays. IG: @laventanadewilly

Where: Juramento 1202.

An authentic old-fashioned ice cream parlor, where frozen desserts like Don Pedro, Lemon Champ, or colorful sundaes are still served. It's been operating for 60 years on a corner of Villa Pueyrredón, with a red neon sign that lights up at night.

Fun fact: Every day they prepare wonders inspired by the world of Argentine sweets in the churn, such as Alfavanna - which tastes like alfajor -, Bananita Dolca, Marroc, Torroncino, or the delicious Ferrero Rocher.

Open every day from 12 pm to 1 am. IG: @helados_venecia

Where: José Gervasio Artigas 5198.