I am down to home-brand branded icecream. Used to buy the [supermarket expensive] ice cream but now they are all above the price threshold I am prepared to pay.

Always vanilla, because you can do so many things with it. Eat it plain, eat it with toppings, eat it alongside a heated dessert, make affogato or iced coffee, etc. I only buy “ice cream”, though. In my opinion, anything that can’t meet the minimum milk fat standards (and therefore can’t use the words “ice cream” on its packaging) is usually pretty bad compared to stuff that can. It’s either noticeably less creamy or it has a weird artificial creaminess (a good example of this is Peter’s). I’ll buy Bulla or Golden North if they’re on sale, otherwise I go for Foodland or Drake’s home-brand.

It was -4° this morning, I’ll go outside and crunch on frozen grass, mmmmmmm.

is it only a Perth thing to do icecream in winter

I dunno about Perth, but it’s definitely not a me thing. Damn place is cold enough this time of year without consuming pure coldness.

That said, I’m big on cookies and cream or mango swirl. But not for the next 4 and a bit months.

Pretty much anything in the dipping cabinet at Miss Sophia’s Gelateria in Stafford (Brisbane).

Double Espresso is a good one, as is Milo, Vanilla, Pavlova, in fact they’re all good.

Ice cream in winter is one of the perks of living in Brisbane.