01
Real fruits.
When a flavour says strawberry, mango, or feijoa, that's exactly what's in it — whole fruit, folded straight into the churn, nothing standing in for the real thing.
Our story
A Sicilian gelateria
that washed up on Browns Bay beach.
We've been making gelato on Clyde Road since 2002. One shop, one recipe book, one increasingly cluttered notebook of flavour ideas.
Since 2002
The Penguino Story
Malcolm and Ann moved from Nelson to Auckland in 2002 to open up Penguino. They chose beautiful Browns Bay beach right in the plaza and loved serving the locals and community their freshly made gelato ice cream.
Over two decades later, it's still the same shop, the same churn, the same recipe book — though the flavour notebook has gotten a lot thicker. We will continue to honour their tradition and legacy.
2002
First scoop served
112
Flavours invented
63,000
Litres of NZ milk in 2025
4.8
Out of 5 star reviews
What we believe
Three things,
non-negotiable.
02
Make it where you sell it.
Every batch is churned at the back of the shop, ten metres from the cabinet. No trucks, no central kitchen, no long freezer journey before it reaches the counter.
03
A scoop should make someone's day.
Nobody needs gelato — you came here because you wanted it. That's exactly why every scoop has to earn its place, whether it's a first date or a five-year-old asking for "the blue one" for the third time this week.