Best Italian ice cream in Dubai

Dubai’s dessert scene doesn’t just sparkle—it chills, swirls, and slowly melts in your palm. You’ll find elegance, nostalgia, and bold creativity hiding behind the counters of its gelato shops. Those searching for the best Italian ice cream in Dubai won’t settle for one name alone. They chase texture, authenticity, and the kind of flavor that silences conversation. These four spots deliver not only gelato, but a moment that lingers far beyond the last spoonful.

SAMUELE’S ARTISANAL GELATO

Tucked away in Business Bay, Samuele’s feels more like a secret than a gelato shop. You won’t see bold signage or loud interiors—just warm lighting, pale wood counters, and a quiet devotion to flavor. Every batch is handcrafted by Samuele himself, who trained in Emilia-Romagna, then brought the soul of his village to Dubai. Even from the pavement, the scent of Sicilian pistachios sometimes escapes.

The counter changes daily. You might find velvety dark chocolate with orange zest, or ricotta with Amalfi lemon. On weekends, there’s often stracciatella with olive oil, which shouldn’t work but somehow does. Locals swear by the hazelnut—slow-roasted, nutty, smooth as silk. Children often choose bubblegum pink strawberry, then switch halfway to the caramelized banana, sticky and rich.

There’s no digital menu. Just handwritten notes stuck near the jars. Occasionally, Samuele brings out a flavor that’s not listed. If you ask, he’ll nod and serve it quietly, like sharing something sacred. There’s a reverence here, not for luxury, but for authenticity. No loud branding, no syrupy shortcuts. Just Italian gelato—made slowly, served humbly, remembered instantly.

GELATO DIVINO

While shopping malls roar with chatter and footsteps, Gelato Divino offers a surprising hush. The bright display case gleams, holding swirls of color like an artist’s palette. Originating from Alba, Italy, and now scattered across Dubai, the brand blends tradition with international flair. Their ingredients are imported weekly—Sicilian lemons, Belgian chocolate, wild berries from the Alps.

A scoop isn’t just a dessert here—it’s storytelling. Tiramisu tastes layered with emotion. The strawberry sorbet, icy and vibrant, whispers of Italian summers. New flavors emerge often: saffron with rose, for example, or activated charcoal vanilla. Some confuse the abundance for gimmickry, but regulars know—beneath every novelty lies serious craft.

Employees greet by name. Children often get tiny cones just to try. Businessmen pause their calls mid-conversation to savor hazelnut crunch. Their “create-your-own” cups invite chaos: raspberry next to cappuccino, mango beside coconut. And yet, it works. This is gelato without rules, full of color, flavor, and small, fleeting joys. Whether you’re escaping the heat or indulging a craving, Gelato Divino doesn’t just cool—it lifts.

CREMERIA OPERA

At first glance, Cremeria Opera might seem like another sleek corner cafe in Business Bay. But step closer, and you’ll hear the hum of a gelato machine tuned by a true artisan—Mirko Tognetti, whose family recipes stretch back generations in Tuscany. His training across Italy shows in every detail, from the sorbet texture to the espresso grind. This is not a place for sugary gimmicks or over-the-top toppings. Instead, you’ll find extra virgin olive oil gelato paired with Sicilian orange, or Madagascar vanilla that lingers long after your final bite.

They use low-fat milk and organic cane sugar, resulting in a creaminess that doesn’t coat but caresses the palate. The raspberry basil sorbetto surprises even skeptics, while their signature pistachio is made from real Bronte nuts—earthy, deep, nuanced. Vegan options go beyond token gestures, with cashew-based chocolate gelato rich enough to rival the dairy versions. Gluten-free crepes arrive folded like silk, and warm waffles are topped with fresh fruit, not syrup.

Cremeria Opera doesn’t try to be trendy. It doesn’t need to. The soft jazz playing, the absence of WiFi distractions, and the meticulous attention to process create an old-world calm rarely found in Dubai. Even the cappuccino—foamed to perfection—is roasted in small batches back in Italy and flown in weekly. You don’t come here to grab dessert. You come to remember what dessert used to mean.

GELATERIA LA ROMANA

Gelateria La Romana began in the coastal town of Rimini in 1947 and now brings its legacy to Dubai. The team designed each branch, including the one near Jumeirah, to feel like a warm Italian salotto, with vintage tile floors, wooden counters, and an unhurried, cozy charm. Guests pay first, then explore the display—an ordering ritual that adds a sense of ceremony. This approach slows you down and draws you deeper into the experience.

Each morning, the team crafts gelato on-site using organic eggs, fresh seasonal fruits, and DOP-certified Italian ingredients. They churn fior di latte that tastes milkier than milk, and balance their signature “crema dal 1947” with custard, lemon zest, and bourbon vanilla. Chocolate lovers savor the “fondente extra,” made with 80% dark cocoa for a lingering, luxurious bitterness. Some mornings, staff squeeze fresh blood oranges or stir zabaglione in full view.

AMORINO

Few places blur the line between dessert and design like Amorino. Nestled within the atmospheric Souk Madinat Jumeirah, this gelateria draws guests with something more than flavor—it draws them with form. Every scoop here is shaped into a blooming rose, each petal carefully molded with a spatula, regardless of how many flavors you choose. That alone might be worth the visit. But beneath the Instagrammable beauty lies depth: Amorino’s commitment to organic eggs, no artificial colorings, and natural extracts ensures that their gelato tastes as rich as it looks.

The pistachio sings with subtle nuttiness, while the mango sorbet has a freshness that borders on tropical reverie. Chocolate-lovers will find dark Ecuadorian cocoa blended into velvety folds. Macarons, filled with gelato, add texture and bite. Try a “fleur de lait” cone with salted caramel macaron on top—it’s a multi-sensory experience. Indoors, chandeliers swing gently above polished marble counters, evoking the old-world cafés of Paris. Outdoor seating offers waterfront views with abra boats drifting past. The contrast is unmistakable: modern indulgence in a setting steeped in Arabian elegance.

Beyond the cones, Amorino’s affogato—gelato drenched in espresso—is an underrated masterpiece. Children watch wide-eyed as cones emerge from behind the counter like edible bouquets. Adults linger, debating between stracciatella or Amarena cherry, neither realizing time has passed. Whether for the artistry or the flavor, Amorino seduces you slowly—and keeps you coming back.

CONESTREET BY BORBONE

It’s easy to overlook Conestreet by Borbone—tucked along the bustling JBR boardwalk, wrapped in wood slats and minimalist signage. But step inside, and you’re immediately struck by a quiet sense of charm. It feels like a Mediterranean beach shack fused with an Italian café, humming with espresso machines and laughter. Their gelato doesn’t try to compete with anyone—it just stands firmly in its own lane.

The flavors lean comforting: think roasted hazelnut, creamy tiramisù, or Sicilian lemon that cuts through the heat like sea breeze. Yet they’re unafraid of surprise. One week might offer lychee matcha, the next could bring white chocolate with passionfruit ripple. The cones are handmade and crispy with a touch of almond, filled at the bottom with chocolate for that final bite. And their secret? Everything’s made in small batches with zero preservatives.

What makes Conestreet special is its soul. The staff greets you like family. Kids sit cross-legged on the pavement outside, sharing spoons. Teenagers stop by after beach volleyball for loaded cones with caramel drizzle and chocolate flakes. Adults—often skeptical at first—return for cappuccinos that rival Milan’s and flaky sfogliatella that sells out fast. Borbone isn’t just a name here—it’s a philosophy of casual excellence. The sea’s just steps away, and so is dessert that lingers on the tongue longer than the sunset.

MASSIMO’S GELATO

At Massimo’s Gelato, the team doesn’t just preserve tradition—they showcase it, serve it, and celebrate it in every scoop. An Italian family founded the gelateria with deep culinary roots, and they continue to shape every detail with hands-on care. At the flagship location in Dubai Marina, guests experience more than dessert. Mixers hum in the background, sugar cones perfume the air, and sunlight dances off polished steel counters beside the water.

Each morning, the staff prepares fresh gelato in-store using whole milk, seasonal fruits, and premium imports like Piedmont hazelnuts and Sicilian pistachios. They juice strawberries on-site to create a sorbet that bursts with natural flavor. They whip dark chocolate into thick, fudge-like folds, while the vanilla—infused with Madagascar pods—delivers quiet complexity. The kitchen team doesn’t stop at gelato. They also roll handmade pasta, bake pizzas in wood-fired ovens, and chill tiramisù until it reaches the perfect texture.

Massimo himself often greets guests, chats with regulars, and offers samples of “crema antica” to anyone torn between flavors. Staff hand tiny cones to kids while their parents sip chilled Aperol spritz by the water. Some diners stay after dinner for gelato, while others pop in just for two scoops of almond-fig in a waffle cone. While Dubai constantly reinvents its food scene, Massimo’s remains anchored in timeless Italian simplicity—and that’s what keeps people coming back.