Malaysia’s gelato scene is a delightful mix of flavours. From health-conscious creations to innovative concepts, local gelato makers are adding their unique touch to this beloved dessert.
Beyond the creamy goodness and endless flavour possibilities, the gelato scene is a melting pot of inspiring stories, driven by passion, purpose, and a whole lot of experimentation.
Here are eight homegrown brands and their stories of how they were built.
1. Negative12degrees
Chloe Loo, a former pharmacist, took a bold leap into the dessert world with Negative12degrees, a brand that’s redefining gelato.
Her third son, who has severe dairy and egg allergies, inspired her to start her own gelato brand.
Chloe’s determination to give her son the joy of dessert led her to create a line of plant-based, sugar-free gelatos that cater to those with allergies, diabetes, and other dietary restrictions.
In 2017, Chloe purchased a home ice cream maker on sale and started crafting vegan ice creams. By 2020, she turned her culinary creativity into a full-fledged business.
The brand now boasts nearly 30 allergen-friendly flavours, 19 of which have no added sugar (as of the time of the feature on her brand). She uses sugar substitutes like erythritol and xylitol in her gelatos.
Some of the brand’s best-selling flavours include salted butter pecan, dark chocolate, oat vanilla, blue vanilla-soy milk, and classics like cookies and cream and sea salt dark chocolate.
From a single kiosk in Bangsar Village 1, Negative12degrees has expanded to multiple locations, including Melawati Mall and Datum Jelatek in KL.
Price: RM9 to RM12.90 per scoop / RM30 to RM40 per pint
Where to buy: Website, in-store, and online delivery (Grab and Beepit)
2. The Unusual Greens (TUG)
At just 19, Hailey Yong founded The Unusual Greens (TUG) to tackle food waste. She’s turning those “imperfect” fruits into something truly extraordinary—gelato.
Hailey started TUG after participating in the HULT Prize competition, which inspired her to tackle food waste in Malaysia.
Despite having no prior culinary experience, Hailey took a gap year to fully commit to creating TUG, officially launching it in November 2021.
At the time of our initial feature on TUG, beyond creating delicious gelato, the brand had helped nearly 140 underserved families by providing fresh fruit. It had also saved over 400kg of perfectly edible fruits by purchasing them from small businesses.
Initially an online brand, last year TUG expanded to a physical gelato cafe in Seri Kembangan called TUG Gelato by The Unusual Greens. Not only that, early this year the business opened another physical outlet in Bangsar.
The brand offers 14 unique gelato flavours served in mochi (daifuku), cones, and cups. Some of the flavours are Kurma Cheesecake, Avocado Houjicha, Coffee in Pink, and Mango Sorbet.
These gelatos are made with a mix of oat and coconut milk, ensuring they are dairy-free and vegan. However, she also offers gelato options that contain dairy, such as White Chrysanthemum.
Price: RM35 to RM38 per pint
Where to buy: Website and in-store
3. Koe Gelato
Ashley and Joel, former actuaries dissatisfied with the corporate grind, took a leap of faith by quitting their stable jobs to pursue a passion project, Koe Gelato. It’s a tea-based artisanal gelato business.
The duo was initially inspired by a trip to Taiwan, where Ashley discovered the unique appeal of tea-infused ice cream.
Their journey into gelato-making began during the MCO, where they experimented with various flavours, ultimately focusing on tea-based options due to their love for the beverage’s complexity.
Despite lacking experience in the F&B industry, they invested in research, development, and advanced equipment to perfect their recipes.
Koe Gelato currently offers seven distinct flavours—Hojicha, Grapefruit Oolong, Berries Jasmine, Vanilla Blue Pea, Chocolate Darjeeling, Thai Tea, and Matcha. Some of these gelatos are crafted with high-quality tea leaves sourced from around the world.
They currently only sell online and have a limit on the number of delivery orders in one day. However, they have plans to expand their menu, collaborate with local cafes, and eventually open a gelato parlour to offer a physical space for customers to enjoy their creations.
Price: RM30 per pint
Where to buy: WhatsApp
4. Forest Floor
Here’s another brand that offers tea-based gelatos. Shawn Low and Lai Jen Yeh, two former corporate guys, found their calling in the most unexpected place—a Dota 2 match.
Their gaming sessions led to entrepreneurship dreams and eventually Forest Floor.
Shawn, who had always envisioned running his own business, dabbled in food sales at bazaars and wet markets during his school years.
However, his ambitions were temporarily set aside as he gained experience in the corporate world. The pandemic’s impact, including the loss of three family members, pushed him to reevaluate his life choices, reigniting his desire to venture into entrepreneurship.
Similarly, Jen Yeh grew frustrated with the long hours and low pay of his engineering job, which didn’t align with his preference for a more dynamic work environment. After a failed business venture with other partners, he joined Shawn in launching Forest Floor in Cheras. However, now they have moved to Damansara Utama, Petaling Jaya.
Inspired by desserts and particularly motivated by a MasterChef creation, Shawn decided on gelato, encouraged by his girlfriend’s love for it.
Currently, Forest Floor offers 11 gelato flavours, such as Oolong, Honey Lemon Chrysanthemum, Earl Grey, Yuzu Green Tea, Mixed Berry Jasmine Green Tea, Long Jing, Matcha, and Lychee Tie Guan Yin. Customers can also enjoy their gelato with brownies, waffles, or in a waffle bowl for an additional charge.
Price: RM8.90 per scoop / RM38 per pint
Where to buy: WhatsApp, in-store, and online delivery (Beepit)
5. Idolci Gelato
Gigi Teoh is a chef at heart. Her love for desserts led her to create Idolci Gelato, a brand that’s as much about the craft as it is about the taste.
Trained in ice cream making at the Four Seasons Hotel in Singapore, she later returned to Malaysia, where she worked at a gelato company owned by a pioneering gelato maker, Mr. Alberto Ciaramicolli.
After learning traditional gelato-making techniques in Italy, she bought Ciaramicolli’s old gelato machines and launched Idolci Gelato.
Idolci Gelato primarily operates as a B2B brand, supplying five-star hotels and restaurants around the Klang Valley.
They’ve also produced plant-based gelato for IKEA Malaysia and collaborated with brands like Delfi, Van Houten, Ovaltine, and Lee Kum Kee to create unique flavours.
During the MCO, Idolci expanded into the B2C market, with direct delivery.
With a menu of 182 halal-certified flavours (at the time of our feature on her brand) made to order, Idolci Gelato still uses the vintage gelato machines, prized for producing finer, creamier gelato.
Customers can choose from three different categories—water-based (sorbet), cream-based, and plant-based.
At her company, Gigi also employs differently-abled individuals, including those who are deaf, leveraging her proficiency in sign language to create a supportive workplace.
Price: RM33 to RM45 per pint
Where to buy: Website and in-store
6. Waka Waka Gelato
Marie and Tracey, the founders of Waka Waka Gelato, were inspired to bring authentic Italian gelato to Malaysia after experiencing it firsthand in Rome.
Starting with just RM4,000 in angpao savings, they launched their business with a mobile gelato cart, selling their creations at private events to gather feedback and validate their product.
Over time, their gelato gained popularity, leading to bookings from major clients like Topshop, DIOR, and CIMB. Despite their growing success, they remained humble, acknowledging that many people still hadn’t heard of them.
So in 2019, the sisters opened a brick-and-mortar store in Petaling Jaya to serve as both a central kitchen and a hangout spot.
However, the MCO in 2020 disrupted their event-focused business model. To adapt, they shifted to delivery services and daily menus, ensuring they could continue serving customers despite the lockdown.
Through trial and error, perseverance, and community support, Marie and Tracey have built Waka Waka Gelato into a beloved local brand with over 80 unique flavours.
Some of their flavours include Lemon Poppy Seed, Kaya Butter Coconut, Salted Egg Yolk, Salted Gula Melaka and Cendol.
Last year, they expanded to a new brand called Bojio Space, offering alcohol-based gelatos in Seapark, PJ. Here you can find their signature flavours with doses of whiskey, soju, cider, gin, and rum. Each scoop of gelato ranges from RM10 to RM18.
Price: RM9 to RM15
Where to buy: In-store
7. Dimpled
Eugenia followed her heart and a love for Birds of Paradise (BOP) gelato to start Dimpled, a new kid on the block for localt gelato.
She originally dreamt of opening a cake or pastry cafe but found her true calling after experiencing BOP gelato in Singapore.
Despite having a well-paying job in Singapore, she felt unfulfilled and longed to return to Malaysia to pursue her passion.
She and her partner took a gelato-making course, leading to the creation of Dimpled in SS2, Petaling Jaya.
Eugenia invested 80% to 90% of her savings to open the shop, driven by her passion rather than a detailed business plan.
The gelato market is competitive, but she focused on delivering memorable experiences rather than outshining competitors.
Dimpled offers ten rotating flavours weekly, with a focus on locally sourced ingredients, and aims to bring smiles to customers’ faces.
Despite challenges in staffing and balancing work-life with her partner, Eugenia remains committed to growing Dimpled and finding joy in the journey.
Price: RM9.50 per scoop / RM38 to RM41 per pint
Where to buy: In-store
8. Gioia
GIOIA, also a newer addition to Malaysia’s gelato scene, has quickly expanded from its original glasshouse gelateria in Jade Hills into a stylish new location in Chinatown, Kuala Lumpur.
It was co-founded by Eric, Pivian, and Carmen, who bring a wealth of experience and expertise to the brand. The brand is backed by Levain Group, a team with over 40 years of experience in the F&B industry.
This group has been instrumental in setting up various food and beverage businesses, providing essential services like menu R&D, advanced machinery, and operational know-how.
Eric, Pivian, and Carmen have combined their unique skill sets to build GIOIA into a brand that prioritises quality above all else.
They ensure that the gelato served at GIOIA is crafted using the finest ingredients, such as top-grade pistachios sourced from Italy, and produced using state-of-the-art German technology.
At GIOIA Chinatown, you can indulge in classic flavours like Musang King, vanilla, and chocolate, as well as unique offerings like hibiscus gelato, sea salt, butterfly pea flower, and pistachio.
Upstairs, GIOIA+ will soon introduce an exclusive lineup of alcoholic gelatos, adding a sophisticated twist to their offerings.
With its expanding presence and commitment to quality, GIOIA is set to bring joy to Malaysia’s dessert lovers.
Price: RM13 to RM27 per scoop / RM49 to RM90 per tub
Where to buy: In-store
-//-
So, there you have it—from health-conscious choices to bold flavours and inspiring stories, these gelato makers are proving there’s more to this frozen treat than meets the eye.
Whether you’re a gelato aficionado or just looking for something new to try, these homegrown brands are sure to satisfy your cravings.
- Read other articles we’ve written about Malaysian startups here.
Featured Image Credit: Forest Floor / Waka Waka Gelato / The Unusual Greens