Gelato 
the slow way: one Overberg dairy, fruit tasted at sunrise, and five-kilogram batches folded by hand 
until every ribbon stays a ribbon.
- flavours in the cabinet, daily
- 10flavours in the cabinet, daily
- to a batch, never more
- 5 kgto a batch, never more
- artificial anything, ever
- 0artificial anything, ever
no. 01, the flavours
Run a finger down the list.
MixedBerry
Strawberry, blueberry, and raspberry folded through vanilla fior di latte.
no. 02, the signature
Three scoops, one photograph.
Blueberry, berry swirl, and vanilla bean stacked in a waffle cone rolled that morning, finished with fresh berries and violas. It is the picture everyone takes, and the reason they come back without the camera.
the pint library
Sealed at sunrise, opened on your couch.
Every flavour in the cabinet, packed into 460 ml pints the day it is churned and handed over in an insulated lilac cooler bag. Build a library of your own, R145 a pint.
no. 03, the craft
“If the fruit is not good enough to eat by the handful, it does not go in the machine.”
The first rule of FrostBerry, kept since the very first batch.
- 01
Ingredients
Milk from one Overberg dairy, Sicilian pistachios, Madagascan vanilla. Short list, long relationships.
- 02
Fresh fruit
Berries arrive before sunrise and are tasted, sorted, and simmered the same morning.
- 03
Small batch churning
Five-kilogram batches, churned slow and cold so the texture lands dense and silky.
- 04
Handcrafted swirls
Compotes and crumbles are folded in by hand, so every ribbon stays a ribbon.
- 05
Served fresh
Into the cabinet by ten, gone by close. We would rather run out than carry over.
Mornings behind the glass.
no. 04, the boutique
Rooms designed to be lingered in.
@frostberry.gelato
The feed follows the mornings. Slide for more, or come see it scooped.
no. 05, beyond the scoop
The rest of the menu.
The mixed berry tastes like someone picked the fruit an hour ago. I have never had gelato this alive.
Naledi M. · Cape Town regular
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