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The Differences between Gelato and Ice Cream

Last updated on Apr 8, 2024
Katie McCaslin

Though they're both popular, creamy frozen desserts, gelato and ice cream have fundamental differences in ingredients, preparation processes, consistency, flavors, and serving temperatures. In short, gelato is primarily made with milk and uses less cream, causing it to melt faster than ice cream and have an elastic consistency. Understanding that distinction and other nuances between gelato and ice cream helps commercial establishments cater to diverse tastes and preferences.

What Is Gelato?

What Is Gelato

Gelato originated in Italy, and the word translates to "ice cream." Made from milk, sugar, and cream, it has a dense, smooth texture with rich overtones from the slow-churning process. Standard gelato flavors are often based on simple, natural flavors such as strawberry, pistachio, stracciatella, hazelnut, espresso, and dark chocolate. Artisan gelaterias feature flavors like salted caramel, Azteca, and cheesecake.

Gelati vs Gelato

In Italian, "gelati" is just the plural form of "gelato." However, dessert connoisseurs use the term to describe a popular frozen treat that mixes Italian ice with custard. This gelati dessert rarely contains any traditional gelato and has a lighter, fruitier consistency than ice cream or gelato.

Ice Cream vs Gelato

Ice Cream vs. Gelato

The main differences between ice cream and gelato are the ingredient proportions and churn rate. Temperature, fat content, and serving style also play a role in distinguishing these frozen desserts.

  • Milk and cream ratio: Though both contain milk and cream, gelato has a higher proportion of milk and a small amount of cream. In contrast, ice cream's base is primarily cream.
  • Eggs: Gelato might contain eggs, but it does not contain egg yolks. Eggs are a key ingredient of ice cream, and some varieties include egg yolks.
  • Fat content: According to the FDA, ice cream has a minimum fat content of 10%. However, gelato only needs a minimum of 3.5% fat content.
  • Churn rate: Gelato is churned slowly to reduce air and create a dense, silky texture. However, ice cream is churned quickly to produce a fluffy texture from additional air.
  • Temperature: Since gelato is lower in fat than ice cream, it is warmer and melts more quickly. It is typically served at 10 to 20 degrees Fahrenheit, while ice cream is served at 6 to 10 degrees Fahrenheit.
  • Serving style: Gelaterias serve gelato with a small, flat scoop instead of a spoon and occasionally top the serving with a wafer. Ice cream is scooped into a cone or served in a bowl with a spoon with various toppings.

Custard vs Gelato

Custard and gelato share all the same differences as gelato and ice cream, but the custard base also includes egg yolks. This results in a creamy, soft texture with a similar density to gelato.

How to Make Gelato

How to Make Gelato

The best gelaterias make their gelato in-house using a stovetop and churner, making it easy to equip your shop to do the same. While the recipe varies depending on your operation, the same methodology applies to different flavors.

  1. Form your gelato base by blending milk, sugar, and cream over medium heat. Depending on the recipe, you can also add egg to the base.
  2. Once the base is blended, add flavors of your choice and remove it from the heat source.
  3. Slowly churn it by hand or with an ice cream machine as it cools. Slow churning removes any excess air to keep the texture dense and creamy.
  4. Freeze it for approximately 5 hours, checking it every 30 minutes to mix it again.

Real Gelato vs Fake

People often mistake gelato for the brightly colored dessert mounds piled high above their containers in an ice cream freezer. However, this is a weak imitation of the real thing, pumped full of fats and emulsifiers to keep it from melting and churned quickly so air bolsters its shape. Though visually appealing, serving this version of the dessert cements your establishment as a tourist trap.

Authentic gelato is much less flashy due to its natural color and subdued appearance. Your homemade gelato won't be neon green or commercial watermelon pink but will have the same muted colors as the base flavor or fruit, and the flavors often change to highlight seasonal fruits and flavors. Keep your gelato stored in metal tins, perhaps covered by a lid, at or below counter-level in the dipping cabinet to maintain temperature.

While gelato and ice cream share similarities, they also have distinct characteristics that appeal to different preferences. Gelato is denser, smoother, and has less air incorporated during churning, which results in a richer flavor profile. Ice cream is creamier due to its higher fat content and lighter texture from more air whipped in during churning. Ultimately, whether you choose to serve gelato or ice cream depends on your customers' tastes and the desired experience you seek.

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Ice Cream Shop Openings As the time to open your ice cream shop to the public nears, you’ll have to decide how you’ll want to handle your ice cream shop opening. The biggest decision you’ll have to make when opening your ice cream shop is whether you want to host a soft opening, a grand opening, or both. Soft Opening vs Grand Opening A soft opening is a simulated opening with real customers that allows your shop to test menu items, service flow, and customer capacity. While a soft opening isn’t required, working out all the potential kinks before your ice cream shop officially opens can be beneficial. A grand opening is a special celebration designed to mark the start of your business. Grand openings sometimes have special offers, exclusive menu items, or live events to generate hype and celebrate the opening of the shop. Hosting a grand opening event is a great way to launch your business, and immediately entice customers to check out your new shop. Back to Top Ice cream is one of the most popular foods in the United States and brings people together. We all have memories of getting ice cream on hot summer days with loved ones. For those looking to offer those experiences to a new generation of people while simultaneously running a profitable business, opening an ice cream shop is the perfect opportunity. <aside class="pquote"> <blockquote> The information provided on this website does not and is not intended to constitute legal advice. Please refer to our Content Policy for more details. </blockquote> </aside>