Delivery & Shipping

Our 3-day delivery system

Why does your gelato take 3 days?

We make every batch of gelato fresh — but we don't rush the process.

From preparing the base to ageing, churning and blast freezing, our gelato takes 3 days to complete. And honestly, we think the extra time is worth it.

1. 1

   Mix & pasteurise

   First, we mix and pasteurise our gelato base, carefully combining our milk, cream, sugars and other ingredients while ensuring the mixture is safe and properly emulsified.

   We then rapidly cool the mixture before putting it through a 24-hour ageing process.

2. 2

   Age for 24 hours

   So what happens during those 24 hours?

   We don't touch it.

   We let the mixture rest because this is when a few important things happen:

   1. 01

      Fat crystallisation

      As the mixture cools, some of the milk fat forms tiny crystals. This helps the fat structure properly during churning, giving the gelato a creamier body and smoother texture.

   2. 02

      Proteins & emulsifiers do their job

      During ageing, the proteins, emulsifiers and fat in the mixture have time to stabilise and interact properly. This helps us achieve a smoother, more cohesive gelato when the mixture is eventually churned.

   3. 03

      The flavours come together

      Sugar, dairy and natural flavour ingredients need time to fully integrate. Allowing the mixture to rest gives everything time to marry together, resulting in a more balanced and developed flavour.

3. 3

   Blend & churn

   Then comes the fun part.

   After 24 hours of ageing, our gelato base becomes noticeably thicker and more viscous.

   Before churning, we thoroughly blend the aged mixture to ensure everything is evenly distributed.

   We then churn it at a controlled, slower speed. Unlike some commercial ice creams that are churned aggressively to incorporate lots of air, we intentionally keep air incorporation low.

   The result? A denser, richer and creamier gelato.
4. 4

   Blast freeze

   Finally, we put the freshly churned gelato through an industrial blast freezer.

   The rapid freezing process quickly locks in the texture and helps minimise the formation of large ice crystals — giving you that smooth, dense texture we want in every scoop.