What's On

The Brisbane Ice Cream Festival Has Been Rescheduled To This Weekend

By Ranyhyn Laine
12th Apr 2021

Brisbane’s now famous Ice Cream Festival is back for its fourth year (after a hiatus in 2020, obvs), once again bringing together purveyors of the finest gelati, popsicles, sundaes and cones under one convenient roof for not one, but two glorious days. And after being post-poned from its original date in March due bad (read: terrible) weather, the sweet festival is now happening this weekend on 17 and 18 April. The good news? Though the original event sold out, there are limited tickets available to the new dates, which will be available from 9am on Wednesday 14 April. 

If you were one of the lucky lickers who managed to nab a ticket the last few times it rolled around, you’ll remember the luxurious high of drifting from stall to stall on a moveable feast where every course is dessert. Just like last time, this incredible event is taking over West Village in West End for an entire weekend and promises to send you home with one hell of a brain freeze.

As per usual, the 2021 iteration will bring some brilliant and fantastical creations from Brisbane's best creative minds, featuring everything from gelato to ice cream rolls and spiders, not to mention live music, pop-up bars and Instagrammable installations. 

You’ll need to register for a free ticket in advance, with three two-hour daytime sessions in which to get your fill of the frosty goodness on both Saturday and Sunday, beginning at either 11am, 1pm, or 3pm. This year however, there’s also the option of a 5pm slot on Saturday, which will make for one seriously sweet date night.

Registration is crucial so book your spot here on Wednesday 14 April at 9am, and do it fast—the event has sold out in just hours the last few times it hit town.

THE DETAILS

What: Brisbane Ice Cream Festival
When: Saturday 17 and Sunday 18 April
Where: West Village, West End 
Find out more here.

In the meantime, get a scoop at Brisbane's best gelato and ice cream shops
 
Image credit: Ella Bogward 

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