And while the scoops are a bit more expensive than usual, they definitely deliver all the deliciousness. Avoid unpasteurized milk and dairy products, including ice cream.

They are on point, bold, authentic, and original. An important criteria was intense and authentic flavors as well as smooth and light texture. Obviously, there are no additives or artificial flavors allowed, and the ice cream melts extra slowly because there’s barely any air in it. I thought so too, until I re-tasted their most popular flavors and was quite disappointed. They’ve grown a lot in the past years and this has unfortunately influenced the quality.Hokey pokey always has a long line but also is always well staffed and the lines goes quickly. The Amarenabecher ist simply a dream, huge with LOTS of Amarena cherries and whipped cream on delicious icecream balls, and the price of 4,50 € is amazing (in 2015; my next Berlin trip is only in two weeks time and you can bet I’ll be at Dolce Vita again). Avoid raw or undercooked meat, fish and shellfish. Stick to fruits and vegetables that you can peel yourself, such as bananas, oranges and avocados. The former Championne de France du Dessert (French Champion of Dessert) winner will soon add a shop to her distinctive baby blue vintage Citroen van.The ice cream at Hokey Pokey is so good that the owners were forced to raise their prices and hire extra staff when nearby residents complained about the noisy customers standing outside on the pavement. I love their rosewater (and I’m usually not a rosewater fan, often finding it overpowering, but this is somehow just right). It is possible the omega 3 efas contained inside product can decrease the levels of vitamin E or perhaps it may prevent the vitamin from being absorbed through the foods ingested. As well as the usual pots and cones for scoffing on the spot there is a limited range of ice cream available in 550ml tubs to takeaway.The Fräulein Frost on Friedelstrasse is probably the biggest ice cream shop I’ve seen and on hot summer days the queues snake out of the door.Don’t forget the newly opened Oak & Ice in Prenzlauer Berg and Nunzio in Steglitz!I don’t live far from Nunzio but I’ve only had cake there so far but eating Eis there is on my to do list. Thanks to this wild love, the local scene is thriving with excellent places spread all over, who’ll serve you frozen treats in all their varieties. I highly recommend it. As a result, Berlin is full of ice cream places, many of them with lines out the door, because ice cream is one of the rare things in life, Germans  (everyone) willingly queues for. http://www.stilinberlin.de/2014/06/berlins-best-ice-cream-guide.html ).I haven’t been to every ice cream shop in Berlin by a long stretch so I can’t give a definitive answer on the best in the city but for now here’s my selection of the best Berlin ice cream shops.My current favourite, Anna Durkes is a pretty Italian ice cream shop in Kreuzberg’s Graefekiez. You can have it at this unusual Korean place (that looks more like a vintage furniture shop on first sight) in Prenzlauer Berg. They’ve grown a lot in the past years and this has unfortunately influenced the quality. The places who made it on this list managed to deliver both, and (mostly) without the help of additives or artificial flavors. Not only are their flavors mouthwatering just when you read them: full fat organic yoghurt, whisky & pecans, salted butter caramel, apple crumble, peanut butter and jam, cucumber & tonic, and so many more. Ah, another thing – they’re currently doing roasted chicory which might sound off-putting at first, but is sooo goood with its not too sweet, almost coffee-like flavors, you need to try it.What might look like your average ice cream shop around the corner is in fact a lot more – founded in 1928 and allegedly the oldest, still existing ice cream shop in Berlin, this parlor doesn’t rest on its historic laurels – their chocolate ice cream is so creamy and rich in flavor, it’s out of this world! I am not a fan of ice cream, but my girlfriend would die for their ice cream.

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