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Not all frozen treats are created equal

The battle: ice cream vs gelato

Gelato in Italian literally means “frozen”. It is used to indicate the Italian type of ice cream so “technically” they are the same. However we all know that there’s a big difference between the soft, smooth texture, and clean taste of gelato compared to American-style ice cream’s heavier, richer texture. It comes down to several factors: fat, air and serving temperature.

The first difference between ice cream and gelato is the amount of dairy fat in them. The milk-fat content of ice cream is generally between 15-25%. Gelato has a much lower milk-fat content of 5-8% — lower than even super-premium ice cream. Having less milk fat coating your tongue allows the rich flavors of the gelato to surface with an explosion of taste.

American-style ice creams are churned fast and hard to whip in plenty of air (called overrun), which is aided by the high proportion of cream in the base. Ice Cream manufacturers add air to ice cream because it nearly doubles the quantity of their product and give the illusion that you are receiving more product. Gelato on the other side is churned at a much slower speed, which introduces less air into the base. So, gelato creates a richer, denser and creamier texture and a more flavorful taste.

Another difference is that gelato is actually served at warmer temperatures than ice cream — about 10 to 15 degrees warmer. This contributes to its soft and silky texture, and allows it to melt more quickly on your tongue. At the same time, your mouth is less numb and therefore better able to taste the finely blended flavors.

What’s the Difference between Gelato and Sorbetto?

Sorbetto is also called sorbet. Sorbet is frozen blend of fruit, water, and sugar, (sometimes wine or liquor) and it’s one of the oldest and most traditional ways of making dessert. Unlike gelato, sorbetto is always a dairy and egg free frozen treat which make perfect choice for people who want dairy-free (vegan) desserts.


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