Have your ice cream with a bun instead. This summer, South Melbourne patisserie Bibelot will be offering customers the option of any scoop of their choice in a house-baked brioche bun, then topped with milk-or-dark chocolate sauce. Pictured is the pistachio gelato with dark chocolate sauce.
This one’s a store-bought number but oh boy are they good. Based in Sydney, Pat and Stick’s was started by Minnesotan Pat Monnot and Sydneysider Stick Seach. They make their ice cream sangas by hand in their Tempe kitchen using high quality ingredients (think Belgian chocolate, vanilla beans, proper butter) and they’ve started selling tubes of four ice cream sandwiches in independent supermarkets including IGA. Flavours include Espresso Lace, Caramel Pecan and Banana Chocolate Fudge.