From masala teh tarik to mango sorbet, eight top chefs from Marina Bay Sands' restaurants are set to whip up local flavours of gelato in aid of The Straits Times School Pocket Money Fund.
A pop-up stall at the hotel complex will sell the ice cream, with all proceeds going to children from low-income families.
Flavours include gula melaka, from steakhouse CUT by Wolfgang Puck. Japanese chef Tetsuya Wakuda is offering a chendol-like coconut with white miso flavour .
There will even be an "ST" flavour, consisting of white chocolate and raspberry with blue sprinkles. The flavour was created by MBS executive chef Christopher Christie to commemorate the 170th anniversary of The Straits Times.
Straits Times editor Warren Fernandez said: "For our 170th birthday, we wanted to share the joy, with some treats for our readers and friends of ST.
"That includes the beneficiaries of the ST Pocket Money Fund, a project which is close to the hearts of all of us in the newsroom.
"We hope this effort will be a treat for ice cream lovers out there too, and be a fun way for them to support this good cause."
The first 170 scoops of gelato have already been bought by a private donor for beneficiaries of the fund and their caregivers to enjoy on July 31.
The gelato station will be at basement 2 of The Shoppes Canal, opposite Cold Storage, from July 31 to Aug 9. Operating hours will be between 11am and 9pm.
Shoppers can buy a single scoop for $4.50, a double scoop for $8 or a triple scoop for $12.