The best ice cream shops in Singapore

Previously known as Dopa Dopa Creamery, the now shortened Dopa has also changed its focus to nut-based flavours given the enormous success of its pistachio gelato. Its signature home-roasted pistachio gelato ($6.50) is still one of the best we’ve tried in Singapore and its other nutty flavours like the Ferrero ($6.50) and mandarin sorbet ($5.50) are worth a lick too. You’ll find that Dopa hides its product beneath metal lids of pozetti. But looks are unnecessary; the smooth, creamy gelato is enough to keep you coming back.

Delicately-perfumed and sophisticated, the botanical-inspired flavours at Birds of Paradise tastes like edible poetry. This tiny gelato nook along East Coast Road is standing room-only and perpetually packed. Flavour, texture, and colour are coaxed from flowers, herbs, nuts, and spices for signatures like white chrysanthemum, strawberry basil, and lemongrass ginger (from $5.50 a scoop). Even its homemade waffle-cone (additional $1.30) is scented with thyme. Try the white chrysanthemum. Think of it as a gentler, floral take on the classic chocolate chip, but with raw cacao nibs.

In a town where newfangled flavour combinations have become de rigueur, Creamier is proof that simple ice cream (from $4.30) on crisp dough can still emerge tops. Holding their own against the café’s limited edition scoops made fresh everyday, the waffles offer the perfect contrast of outer crispiness and inner gooeyness that doesn’t turn soggy even as the natural-ingredient ice creams start to melt on top of it. Have the waffles with the raspberry yogurt ($5.30) or salted gula melaka ($4.30).

Another veritable institute, Tom’s Palette isn’t one to shy away from unorthodox flavours (from $5.20 a scoop). They make a point to create a new flavour every month and its repertoire now stands at over 150. Among its wackiest: salted egg yolk, nasi lemak, and sticky mango rice. Its spirit of innovation has also resulted in a handful of vegan flavours such as peanut butter brownie and coconut gula melaka. Tom’s Palette changes its menu daily save for a few signature flavours, so be sure to check its Instagram before heading down. Fun fact: none of the owners are named Tom. The shop’s actually named after a naysaying good friend they were determined to prove wrong.

Diners are raving over the gelato flavours at Monarch and it’s not hard to see why. The burnt white chocolate has hints of caramel coffee with cocoa bits that add a little crunch. Another highlight is the Ispahan made of lychee, raspberry, and rose. Speckled with red raspberry granules, this refreshing flavour is perfect to indulge on a hot day. Monarchs & Milkweed is really popular and it can get pretty crowded on weekends.

Expect unorthodox ice cream flavours ($5.50 a scoop) at Ri Ri Cha. Think Honey Chamomile Butterfly Pea, Osmanthus Oolong, and even Pi Pa Gao – a herbal honey-like cough syrup. Even its waffles are different from the typical buttermilk waffles, with the café offering nian gao waffles ($6.80), where the sweet glutinous rice flour cake is coated in waffle batter.

Simple flavours done really well, that’s the ethos behind Apiary. The minimalist ice cream parlour on Neil Road favours classic parfums such as ferrero rocher, pistachio (made with Sicilian pistachio for nuttier intensity) and black sesame. It’s also found success in experimental concoctions such as Blue Milk (tinted with butterfly pea flowers) and Pink Peppercorn. Flavours rotate frequently – there are about 18 at any one time, two of which are always sorbets. Try Apiary, the eponymous signature. The base is always honey ice cream, and they often switch up the fold-in ingredients – bee pollen, cacao nibs, nuts, and so forth.

Minimalism is all the rage in Singapore’s café scene, but Muted takes it one step further by keeping its space sparsely decorated, complete with a, dare we say, muted palette. The store embodies this simplicity in its ice cream by opting to use only ingredients that come straight from the grocer while staying away from any artificial flavourings, colouring, and preservatives. We recommend the Sicilian pistachio ($6), as its nutty flavour and rich and creamy consistency makes for an indulgent treat without any post-dessert guilt.

Matchaya may be locally owned, but its Nihonesque soft-serve is just as authentic as some of Japan’s best. There are only four flavours – matcha, houjicha, goma, and Hokkaido milk – though seasonal flavours like sakura and ichigo are frequently introduced. The soft-serve is excellent on its own (from $6 a cup) or you can add classically Japanese toppings such as kinako powder and warabi mochi. Go for the houjicha soft-serve for its toasty aroma and caramel-like notes, and preferably with some of those wobbly warabi mochi ($9.90).

Indulge in a scoop of creamy gelato at Gelatiamo. The dessert parlour offers up a total of six flavours with scoops starting from $4.20, all of which are churned daily to ensure you get your dessert at its freshest. We recommend coffee, which is made with different grinds of Brazil single origin and infused with melted butter for a richer coffee taste. Pair your gelato with a waffle (additional $5.80), or have it as an affogato (from $7.20), served with a shot of Brazil single origin espresso.

Don’t be deceived by the tiny brick-and-mortar shop because Hay, Gelato is pretty big on flavours. The shop is simple and while there’s limited seating space, that does not deter anyone from takeaways. They offer unique botanical flavours such as rosemary brown sugar ($6) and local wild flavours like smoked hay and pandan lemongrass. Order a dollop of ice cream with waffles. It has a crisp exterior that you can hear the crunch with every bite. Interesting flavours include soursop ice cream and houjicha ice cream, if you’re a fan of roasted tea. Hay, gelato opens until 2am daily so you can always grab some post-supper sweet treats with your friends. East side best side, truly, especially after it opened a second outlet in Katong.

Directly translated from the Hokkien term ‘bo beh zao’ which means ‘incomparable and in a league on its own’ – in the horseracing context – the premium gelato store No Horse Run could quite possibly be a dark horse in the fancy ice cream parlour scene in town. The only thing, this whimsically named store is located nowhere near the CBD bustle – but right in the heartlands that is Yishun. 

Enjoy unique offerings like cereal milk ($4.50), lemongrass pandan ($4.50) and Fleur De Cao dark chocolate ($5.50). The store also serves hot waffles which come in two flavours: classic buttermilk ($5.50) and the shop’s signature pandan gula melaka ($6.50), to go with your ice cream choices making it a complete meal.

A hole-in-the-wall ice cream parlour. Gelato Labo prides itself in tinkering with recipes, creating experimental flavours that cannot be found elsewhere. Flavours might rotate depending on when you visit (from $5 a scoop), but some cool creations include the Kyoto shiso studded with yuzu jelly bits, the refreshing mango and thyme, and white peach paired with a tinge of ginger for a light spice note at the end.

Although Sunday Folks at Chip Bee Gardens has closed its shutters for good, its experience store with Bynd Artisan is still open at ION. The menu is different, serving up ice cream instead of soft serve in the form of parfaits and cakes. The steeper prices  may deter some, but the quality and amount of effort put into making these parfaits and cakes justifies them. Try the earl grey and butterscotch parfait ($18), where the earl grey lavender ice cream is paired with a tangy but sweet strawberry compote, toasted almond flakes, and earl grey pudding.

Embodying the goddess of beauty in both its shop design and gelato flavours, Aphrodite serves up creamy gelato with floral flavours such as Eve’s Nectar, a blend of Japanese brown sugar and thyme, and Bouquet, a gelato infused with rose, lavender, chamomile, and lemon balm. Aphrodite also introduces a mystery gelato every month, and patrons who can correctly guess its ingredients are entitled to a free scoop of gelato, so be sure to check out Aphrodite’s latest flavours each month.

If you’re into handmade gelato, come hang out at Milk & Honey. Located in the heartlands of Bedok, the store offers classic flavours ($4.50) like chocolate and vanilla and a variety of other premium flavours ($5) like black goma, earl grey, and tiramisu. We recommend ordering a scoop of the aromatic earl grey flavour and pair it with Milk & Honey’s fluffy waffles. Definitely hits the spot.

If your Instagram feed is an endless scroll of pretty, colourful food, get on the sugar bus and head to this little neighbourhood café. Satisfy your sweet tooth with an assortment of homemade ice cream, oven-baked cakes and rich milkshakes. Flavours include espresso ($4.30) for coffee lovers and durian ($5.30) if you’re a fan of the king of fruits.

Growing up, Emma Goh and Jeslyn Yeo had a common dream: to open a café. The pair now run Geometry, a neighbourhood gelato shop that’s named after a branch of mathematics. It reflects the god sisters’ meticulous approach to dessert-making, which often results in lip-smacking creations like goma ($4.20), made using a combination of black and golden sesame, and the colourful Paddle Pop-esque Bing Bong ($3.40).

This neighbourhood ice cream and waffle parlour deep in the heartlands of Singapore is as delicious as it is Instagrammable. Take in its neon light display, the intoxicating scent of buttermilk waffles and generous scoops of ice cream – it’s a feast for the senses. Scoops start from $4.70 and come in unique creations. Try the oolong lavender, gunpowder apricot, and yakult oreo.

The grand-daddy of Singapore’s boutique ice cream scene is all about championing local flavours. There are options like the obligatory durian and milo, and other unusual offerings such as pulut hitam, and a Singapore Sling sorbet. The ice cream here is incredibly dense and rich, but notably, Island Creamery doesn’t use any eggs or gelatin – just milk, fresh cream, and intense churning. Prices are dead affordable (scoops start at $4.50) and we love the laidback, neighbourhood vibe.

Several ice cream parlours have attempted chendol, but the Muslim-owned Overrun is hands-down our favourite. We love that the gula-melaka steeped soft-serve ($6.50) is aromatic without bordering on jelak (the serving size is huge!) and the obligatory sticky syrup is rightly intense. It comes with chendol and desiccated coconut flakes too, though we find them distracting. You’re better off upgrading yours to a durian chendol ($8.50) to pile it with durian puree. Chendol’s the mainstay, with one rotating flavour each week – snickers, mango sticky rice, and white grape aloe vera.

Tucked in a HDB block flanking the Yishun Neighbourhood Park, the ice creams here are made in-house, which explains crazy creations like Tiger Beer with salted almonds, or Mr Potato Head, a salted caramel and vanilla ice cream with chocolate-coated potato chips. Have it by the scoop (from $3.50), or topped on either the golden waffle with maple syrup ($4.50) or charcoal waffle with salted caramel sauce ($6). Opt for the Thai milk tea. Unlike its liquid counterpart, the ice cream version available here isn’t too cloyingly sweet.

Yes, you’re right – Hundred Acre Creamery is inspired by the beloved Winnie the Pooh characters and setting. While its range of ice cream flavours is not as extensive as other stores, Hundred Acre Creamery’s ice cream is rich and creamy, and will have you going back for yet another scoop (from $4.50). Say goodbye to the usual buttermilk waffles and enjoy the coconut pandan waffle ($7), which boasts a crisp exterior and a mochi-like inside that pairs perfectly with any ice cream flavour. Complete your dessert with the egg coffee ($6), a black Vietnamese coffee topped with a special egg creme.

The store is aptly named because the treats you can find here are kind to you and your waistline. All their ice cream and desserts are healthy, and vegan – made from scratch using natural, chemical-free ingredients. Order the Blue Planet, which looks like Earth. It has green matcha cake bits, with a base of coconut, cashew, and almond milk coloured with blue pea flower dye.