Sundae School Ice-Creamery

Clinton and Karina Serex seem to have a flair for American classics. The duo previously ran beloved, now-closed burger joint Tuck Shop Take Away in Caulfield East. Sundae School is their ice-cream shop that specialises in US-style scoops (which are typically creamier and less custardy than French ice-cream or Italian gelato).

A crowd favourite is cardamom, burnt honey and pistachio. Lemon creamsicle – a blend of vanilla bean ice-cream and lemon sorbet – is a near-perfect combination of creamy and tart; the mango lassi – the classic Indian drink reimagined into a scoop – blends thick yoghurt and mango with a splash of orange blossom and a pinch of salt. Vegan offerings have included a Pina Colada sorbet and an apple pie, which is oat milk and plant-based cream mixed with apple compote and a sprinkle of cinnamon.

There are also nostalgic spiders – vanilla ice-cream topped with your choice of soda – or ice-cream sundaes served with three scoops of vanilla ice-cream topped with salted chocolate fudge, brown butter peanuts, whipped cream and a cherry on top.

The shop keeps with the theme of school and church (it’s named Sundae School after all). The interior is scattered with school charts and books, religious adornments and a cross perched on top of the perfectly shaped schoolhouse window at the entrance.

Pastry chef Karina has worked at some of the world’s top restaurants, including The Fat Duck in the UK. She’s also staged at institutions like Thomas Keller’s California restaurant The French Laundry and Charlie Trotter’s self-titled restaurant in Chicago. But it was her stint with Sam Mason at Oddfellows in New York that solidified her passion for ice-cream.