It wasn’t so long ago that the most novel icecream in a New Zealand parlour was a white chocolate variety made by Wendy’s Supa Sundaes. Today, creamy morsels like salted caramel gelato and peanut butter brittle are being scooped and served at parlours around the country, while gelato now reigns supreme, with more than 30 manufacturers from Northland to Queenstown churning out the creamy and fruity treats.
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