When Candice Harrison-Train signed the lease for Forest Gelato just three weeks before South Africa’s first Covid-19 lockdown, she couldn’t have imagined she was about to open one of Johannesburg’s most beloved dessert spots – in the middle of a global standstill. “We opened at 44 Stanley in September 2020,” she recalls, “and later expanded to Parkview in June 2023.”
Against all odds, this small-batch gelato shop has grown into a city favourite, proving there’s always room for something sweet – even in tough times.
The name Forest Gelato wasn’t born from a branding meeting, but from a moment of pure magic. “I was on a trip to Tuscany, completely enchanted by the forest near where we were staying,” says Harrison-Train. “One night, I went outside, and the whole forest was glowing with hundreds of fireflies – it was a glorious sight.” The firefly now forms part of the Forest Gelato logo.
For Harrison-Train, it all began with a craving for authenticity. “I realised very quickly that much of the gelato and ice cream available [in Joburg] was made from pre-mixes or powders,” she explains. “So I went back to artisanal principles – using fresh fruit, herbs, farm eggs, cream, and milk – to create a proper gelateria focused on real ingredients and honest flavour. I thought there might be a market for it – and we found out there was!”
Taste test: Review of our scoop
Of course, we couldn’t write about Forest Gelato without diving in, spoon-first. We went straight for the vegan coconut and lime – light, fresh, and absolutely made for summer. It struck that perfect balance of citrusy zing and subtle creaminess, just the kind of scoop you want after a long walk or a sunny afternoon in Joburg. And since it's vegan (and we're not always fans of milk-based desserts), it went down an absolute hit.
This writer's parents came along for the tasting, and their reactions were just as enthusiastic. Mom tried the cookies and cream and said, “I loved the big pieces of cookies – the taste was very pleasant, not overly creamy.” Dad went for the vegan chocolate and simply smiled, saying, “Surely, this is not just one scoop." (Portion sizes are generous, so don't be shocked when you pay for one scoop, but receive what feels like two.)
Gelato vs ice cream: What's the difference?
If you’ve ever wondered whether gelato is just fancy Italian ice cream, the answer is: not quite.
While both are made from milk, cream, and sugar, gelato is churned more slowly, giving it that dense, silky texture and punchier flavour. It’s also served slightly warmer than ice cream, which allows you to taste the ingredients more fully. As Harrison-Train explains “Gelato has a smoother, creamier mouthfeel, and because there’s less fat, the flavour doesn’t get masked – it shines through.”
Different, yes – but when it comes to sheer joy per scoop? Gelato and ice cream share one important thing in common: utter deliciousness. Since we are here to enjoy, not discriminate, check out our list of the best ice cream spots in Joburg here.
Flavours that tell stories – pistachios, the Karoo, and a happy twist
Every scoop at Forest Gelato has a backstory – sometimes from Italy, sometimes from Harrison-Train's childhood, and often from pure experimentation. “Some of our recipes are traditional Italian ones,” Harrison-Train tells us. “But many come from experiments or happy accidents in the kitchen.”
There’s the cold brew coffee gelato, inspired by her partner’s obsession with cold brew – now a firm favourite. Or the cookies and cream with ginger biscuits, a twist from her childhood: “I tested every version of cookies I remembered growing up. The ginger biscuits won!”
Her vegan range has a cult following. “I discovered early on that vegans wanted something creamy too – forget sorbets! So I started creating my own vegan gelato recipes, and that’s earned us a lot of vegan loyalists,” she says.
One of Harrison-Train's most personal creations is the Karoo pistachio gelato. “We used to get constant requests for pistachio ice cream,” she explains. “I don’t use pre-mix powders, so I imported pistachio paste from Italy – but when I looked closely, the main ingredient was pumpkin pips!”
Rather than compromise, she dug deeper and discovered a growing pistachio industry in South Africa’s Karoo. “We bought 100 kilograms of these incredible nuts and learnt to make our own pistachio paste – pure pistachio, and South African-grown!” she says proudly. “That’s how Karoo pistachio gelato was born.”Sadly, this year’s harvest didn’t come through. “We think maybe the Dubai Chocolate craze that’s taken over the world has something to do with that,” she jokes.
Seasonal scoops
At Forest Gelato, flavours follow the seasons – a rotating cast that keeps customers coming back for what’s next. “Summer starts with blueberries and strawberries, so we do strawberry with a splash of balsamic and blueberry and lemon zest gelato,” says Harrison-Train. “Then we get cling peach and basil sorbet, plum gelato with a splash of kirsch (cherry liqueur), and mango and lime sorbet. By January, it’s fig gelato time – and then we circle back to winter." Each batch is limited, tied to what’s fresh and in season.
A peek into the future
So what’s next for Forest Gelato? “My teenager has been begging me to make olive oil gelato – and yes, it’s a thing! In some parts of Italy, they still make artisanal olive oil gelato, and it’s actually delicious,” Harrison-Train says. She’s also itching to bring back a personal favourite: pandan. “It’s a plant from Southeast Asia that tastes like toasted coconut on steroids. I’ve made a vegan pandan gelato before and would love to reintroduce it – if I can get my hands on the stuff!”
Visit Forest Gelato: Opening hours and location
Forest Gelato has two branches in Johannesburg.
44 Stanley, 44 Stanley Ave, Braamfontein Werf: Open daily from 10:00 – 17:00. Summer hours:
The Village Shopping Centre, 60 Tyrone Avenue, Parkview: Open Tue – Fri from 11:00 – 21:00 (summer hours), Saturday from 09:00 –18:00, and Sunday from 09:00 – 16:00.
Comments