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.
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.
Zagreb Premium feel Half-scoops
Per scoop
Ledeni Medo
Neighbourhood place that has not changed the recipe in twenty years, and does not intend to.
Zagreb Good price
Portion-based
Scoop Republic
Loud, bright, built for tourists — but the fruit sorbets are genuinely made in-house that morning.
Zagreb Top experience
Who is behind this
Domagoj Pavlešić
Geek entrepreneur. Lives in Zagreb, Croatia. Loves travelling every bit as much as ice cream, so the two usually end up on the same trip. And — entirely predictably — loves making it as much as eating it.