We're all about fun and memories. Gelato brings joy to everyone.
In the sun-warmed tradition of Italian gelato culture transplanted to Australian shores, three brothers have found a way to ask whether wellness and joy might share the same spoon. Gelato Gemelli's collaboration with Swisse is less a marketing exercise than a small philosophical wager — that memory, craft, and nourishment need not be strangers to one another. Through May and June on the Gold Coast, three limited-edition flavours will offer anyone who wanders in the chance to taste that proposition for themselves.
- The central technical obstacle was deceptively simple: gummy confections freeze into inedible pebbles, so the Carneys had to engineer entirely new soft-chew gummies capable of surviving sub-zero temperatures without losing their soul.
- Three flavours — a dairy-free berry sorbet, a nostalgic apple cake riff, and a creamy Sicilian orange — each carry real fruit through those custom gummies, making texture as much a part of the experience as taste.
- A roving ice-cream truck, the Swisse Sweet Treat Club, will descend on two Gold Coast locations May 2 and 3, offering free scoops and goodie bags in what feels more like a neighbourhood invitation than a brand activation.
- After the pop-up dissolves, the three flavours settle into Gelato Gemelli's permanent locations through June — no fanfare required, just a counter, a scoop, and a willingness to show up.
Three brothers who grew up eating gelato across Australia now run Gelato Gemelli on the Gold Coast, turning fruit, nostalgia, and craft into scoops that feel less like dessert and more like a small pause in the day. That same philosophy drew them toward Swisse, the wellness brand known for its vitamin gummies, and together they arrived at a simple, generous question: what if a gummy could become gelato?
The answer takes three forms. Frutti di Bosco is a dairy-free berry sorbet drawn from Swisse's Calm + Sleep Gummies. Nonna's Apple and Gummie Cake nods to the Apple Cider Vinegar + Fibre line. Sicilian Orange Gummie Bite — creamy and bright — reimagines the Probiotic + Prebiotic formula. The names signal the Carneys' sensibility: playful, memory-rooted, technically serious.
The hardest part was texture. Gummies dropped into frozen dessert typically turn to sugar rocks. The Carneys engineered custom gummies specifically to stay soft at low temperatures, with real fruit mixed through each one. "The texture's really important," Alec Carney says — and the eating proves it.
The flavours debut at the Swisse Sweet Treat Club, an ice-cream truck visiting The Oxley on May 2 and Pacific Fair Shopping Centre on May 3, both from 10am to 2pm, with free scoops and giveaways. After the pop-up, all three flavours remain at Gelato Gemelli locations through June — an open invitation to taste what happens when two Australian brands decide that wellness and delight might, after all, belong in the same cone.
Three brothers who grew up eating gelato in Italian restaurants across Australia have built a business around that childhood memory. Alec, James, and Paul Carney now run Gelato Gemelli, with locations on the Gold Coast, turning nostalgic flavours and seasonal fruit into scoops that feel less like dessert and more like a small moment of joy. That philosophy—fun, memory, craft—is what drew them to partner with Swisse, the wellness brand known for its vitamin gummies. The collaboration asks a simple question: what if you could eat a gummy as gelato?
The answer arrives in three limited-edition flavours, each one a translation rather than a copy. Frutti di Bosco is a dairy-free berry sorbet inspired by Swisse's Ultiboost Calm + Sleep Gummies. Nonna's Apple and Gummie Cake takes its cue from the Apple Cider Vinegar + Fibre line. And Sicilian Orange Gummie Bite—creamy, bright—reimagines the Probiotic + Prebiotic formula. The names alone signal the Carneys' approach: playful, rooted in memory, but grounded in real ingredients and real technique.
The technical challenge was texture. Anyone who has dropped gummy bears into ice cream knows what happens: they freeze solid, become little sugar rocks, lose the chew that makes them worth eating. The Carneys developed custom gummies specifically for this collaboration, engineered to stay soft even at low temperatures. Each flavour contains real fruit mixed through those gummies, so you're not just tasting the concept—you're experiencing it with your teeth. "The texture's really important," Alec Carney says. "The three flavours have gummy bites made with real fruit mixed through."
This isn't the Carneys' first experiment with flavour. At their Brisbane restaurant, Gemelli Italian in Fortitude Valley, they stay close to Italian classics. But gelato, they've found, offers room to play. Every flavour starts loose—a dessert memory, a fruit combination, a gummy product—then moves through rounds of testing. They source fresh, seasonal produce from the Gold Coast and northern New South Wales, work with local farmers, test different suppliers. The balance they're chasing is between sweetness and texture, between nostalgia and novelty, between wellness and indulgence.
The collaboration flavours will debut at the Swisse Sweet Treat Club, an ice-cream truck popping up across the Gold Coast on May 2 and May 3. The Oxley gets the truck from 10am to 2pm on the first day; Pacific Fair Shopping Centre hosts it the same hours on the second. Free scoops, goodie bags, giveaways—the kind of activation that feels less like marketing and more like an invitation to pause. After the pop-up ends, the three flavours will remain available at Gelato Gemelli locations through June. No reservation needed. Just show up, order, and taste what happens when two Australian brands decide to make something that feels both familiar and entirely new.
Citações Notáveis
When we do our flavours, we keep the classics, but we definitely put our own twist on it. We do a lot of research and testing through different products, suppliers and sourcing fresh fruit from local farmers.— Alec Carney, Gelato Gemelli
A Conversa do Hearth Outra perspectiva sobre a história
Why does a wellness brand partner with a gelato maker? Seems like an odd fit.
On the surface, sure. But Swisse isn't selling medicine here—they're selling gummies, which are already a treat. The Carneys saw that and thought: what if we make this treat into something we already know how to do beautifully? It's not about the vitamins. It's about the memory of eating something sweet.
The custom gummies that stay soft in the freezer—that's the real innovation, isn't it?
Completely. That's where the craft lives. Anyone can say "gummy-flavoured gelato." But making a gummy that doesn't turn into a rock when frozen? That requires actual problem-solving. That's the Carneys' signature—they don't just copy a flavour, they rebuild it.
Do you think people will actually taste the wellness angle, or is it just branding?
I think it's both. The flavours are genuinely inspired by the gummy formulas—the berry blend, the apple and fibre combination. But the wellness part is almost secondary. What you're really tasting is fruit, texture, nostalgia. The gummies are just the vehicle.
Why does it matter that they source from local farmers?
Because it's the difference between a collaboration and a gimmick. They could have used any berry, any orange. But they're choosing Gold Coast and northern NSW produce, which means the flavours shift with the season. It's not a static product. It's alive.
What's the risk here?
That people show up expecting a wellness product and get disappointed when it's just really good gelato. Or that the pop-up hype doesn't translate to sustained interest. But the Carneys have been doing this long enough to know their audience. They're banking on the fact that people want permission to enjoy something sweet without guilt. This collaboration gives them that.