Created to Share. For Everyone. Everywhere.

This is more than dessert.

It’s a celebration of connection, creativity, and a little lightness in every day.

Our entire signature core range is ultra premium dairy free and gluten free.
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Core Collection
After 8 Mint

After 8 Mint
From $18.00 AUD
Lotus Biscoff (contains gluten)

Lotus Biscoff (contains gluten)
From $18.00 AUD
Sold out
French Vanilla

French Vanilla
From $18.00 AUD
Belgian Chocolate (contains peanuts)

Belgian Chocolate (contains peanuts)
From $18.00 AUD
Sold out
Chocolate & Hazelnut Smooth

Chocolate & Hazelnut Smooth
From $18.00 AUD
Passion Mango Sorbet

Passion Mango Sorbet
From $18.00 AUD
Sold out
Creamy Hazelnut

Creamy Hazelnut
From $18.00 AUD
Salted Peanut Butter

Salted Peanut Butter
From $18.00 AUD
Sold out
Rippled Berry

Rippled Berry
From $18.00 AUD
Sold out
Raspberry Pomegranate Sorbet

Raspberry Pomegranate Sorbet
From $18.00 AUD
Sold out
Stracciatella

Stracciatella
From $18.00 AUD

Mix & Match

Mix & Match

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TRANSFORM YOUR EVENT

Experience The DAÄS BOX!

Transform any event into a sweet celebration with Australia's newest authentic mobile gelato experience. Our DAÄS Box is lightweight, portable, and requires no refrigeration or power, making it perfect for any occasion!

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Trusted by 1,000+ Happy Customers

Andrea

THE SCOOP OF MY LIFE

WOW — this place truly delivers. The dairy-free gelato is unbelievably creamy, smooth, and full of flavour. You can tell a lot of care goes into the quality. Easily the best premium dairy-free gelato I’ve had. Perfect for anyone who’s dairy-free or just loves amazing gelato. Highly recommend!

Amy

ADDICTIVE IN THE BEST WAY

The most delicious, divine sweet treats in Sydney! You can’t believe some of them are dairy free! Yum!

Lara

LUXURY YOU CAN TASTE

We had the Hokey Pokey ice cream cake and it was an absolute wow desert. Visually presented beautifully no one could resist and was absolutely delicious. A highly recommended desert! Thank you Daas Gelato for giving us such great desert options ♥️♥️

Fresh News from the Freezer

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