A simple love of ice cream, taken far too seriously.
My name is Domagoj and I love ice cream. I am no expert and no snob — I simply enjoy it in every form and flavour. Here I share my recipes and the shops I am fond of.
Two separate things
Making it and going out for it are different hobbies. They do not overlap: the shops below do not sell the recipes above, and the recipes are not attempts to copy the shops.
I make it
My own recipes for the Ninja Creami Deluxe. Every batch is 710 ml, and rescales to 470 ml or 1000 g, sweetened with maple, honey or fruit, and written down properly so the good ones are repeatable.
Open the recipes →I go and taste it
Shops I recommend, with the flavours I have actually tried and a badge for whatever each place is genuinely good at. Nothing here is mine — I just keep going back.
Open the map →🍨 Three to start with
GELATO
Maple Pecan Gelato
Custard base, real maple, buttery toasted pecans.
710 ml ⏱ 25 min + 24 h freeze
ICE CREAM
Top of the tops
Dark Chocolate & Olive Oil
Bitter 70% chocolate, grassy olive oil, flaky salt on top.
710 ml ⏱ 20 min + 24 h freeze
SORBET
Strawberry Sorbet
Nothing but ripe berries, with no dairy hiding the fruit.
710 ml ⏱ 10 min + 24 h freeze🗺️ A few I keep going back to
Per scoop
Gelateria Dodo
Tiny counter, eleven flavours, a queue that moves faster than it looks. The pistachio is the reason to come.
Upper Town Premium feel Half-scoops
Per scoop
Ledeni Medo
Neighbourhood place that has not changed the recipe in twenty years, and does not intend to.
Britanski trg Good price
Tiered
Scoop Republic
Loud, bright, built for tourists — but the fruit sorbets are genuinely made in-house that morning.
Main square Top experience