Strawberry milkshake ice cream topped with raspberry glaze and sprinkles, finished with a cinnamon donut doesn’t sound like something we would feature here at Amodrn. But with all-natural ingredients, dairy free options and gluten free cones, recently opened ice creamery, Good Times Artisan Ice Cream may just tick enough health boxes.
Taking up residence in Sydney’s Kings Cross, Good Times is an old school ice cream parlour, reinventing the humble soft serve. Forget 30 cents semi-stale cones because its Christine Manfield and ex-Nomad head chef, Nathan Sosi behind the mixer, whipping up concoctions like it’s child’s play (literally).
Admitting it’s something he wanted to do for a long time, Nathan says that while there’s a lot of produce-driven, high-quality gelato in Sydney, no one’s really put the same effort in to soft serve. “Even though they look great and taste good, I think they are missing something – not using really, really good produce and making everything from scratch,” he told Broadsheet. “There’s no bullshit that goes into the ice cream.”
Joined by wife Sali Sasi, the trio make everything fresh that day and trade until it’s sold out. Waffle cones are hand pressed, soft serves are created on site with all natural ingredients and every extra topping – be it maple bacon, chocolate shortbread or peanut praline – is made in-house that morning.
Good-quality jersey milk cream forms the basis of the handmade soft serves while the lactose intolerant can lick the coconut, lemongrass and lime leaf or go for the bells and whistles with the dairy free Dancing Queen: coconut sorbet, mango and passionfruit crispies, mint powder and coconut lime macaroon.
A late night parlour, Good Times Artisan Ice Cream tends to open from 3pm and will trade until 11pm unless their lick-out laws (as Manfield likes to call them) kick in early. Pop in for a brown butter and vanilla waffle cone filled with burnt caramel ice cream and oozing nostalgia, before they’re all gone.