After a long walk at Gardens by the Bay, cool off with an inviting gelato at Mylo’s, located along the Waterfront Promenade by Marina Reservoir. Created by Marguerite’s chef-owner (or Churner-in-Chief in this case) Michael Wilson, the brand is named after the Australian chef’s beloved golden retriever.

Atout, an established French bistro at Harding Road, Dempsey, churns out a range of homemade ice creams and sorbets. Chef-owner Patrick Heuberger says “the unique thing about our ice cream is that we don’t use any preservatives, artificial flavourings or colourings. All ingredients are based on natural flavours.”

Premium ingredients for the gourmet ice creams include pistachio paste from Sicily and fresh vanilla pods from Madagascar. For chocolate, Heuberger uses only those by Valrhona. “For milk, we are using French milk which gives the ice cream a great aroma. And we use the best selections of fruits puree from ripened fruits,” he shares.

Atout’s most popular flavours are the rich and creamy Madagascar Vanilla Pod ice cream, perfect with any cakes or pastries; Mont blanc ice cream made with chestnut and rum; Pure Sicily Pistachio ice cream, Burnt Butter ice cream; House Blend Tropical Sorbet, and Mandarin Verbana Sorbet. There are around 10 types of sorbets available too.

The team at Gemma, National Gallery, has dreamt up a range of unique gelato flavours elevated with sublime ingredients. Pick up pints of premium Hokkaido milk gelato that is freshly made in-house. They come in six speciality flavours including Binchotan Smoked Hokkaido Milk Gelato and Manjimup Black Truffle Gelato. The creamy Hokkaido milk fuses perfectly with a touch of savouriness from the truffle.

Those who crave the aroma of coffee will love the Colombian Arabica Espresso Gelato – perfect to perk up the palate. If you like nutty flavours, try the Piedmont Hazelnut Gelato. For something fruit-based, zero in on the Caribbean Coconut Gelato or Lorenzini Cantaloupe Gelato. Each pint of gelato comes with Brown Butter Crumble, Crispy Méringue and Candied Nuts – for extra indulgence and textural contrast.

Who can resist ice creams hand-crafted by three-Michelin-starred restaurants? At Les Amis, Chef Sebastien Lepinoy uses only the finest ingredients for his ice creams. For instance, the signature Grand Cru Tahiti Vanilla Ice Cream; this homemade treat is infused with the prized Grand Cru Tahiti vanilla beans from the island of Tahaa. Alain Abel, founder of Tahiti Vanille, personally sends a shipment of vanilla pods just for Chef Sebastien to use.

Other flavours that are currently available for self-collection are the Caramel, Blue Mountain Coffee, Nougat, Sicilian Pistachio as well as the homemade ice cream made with four types of honey: chestnut flower, orange blossom, wildflower, and acacia.

A version of this article first appeared in The Peak