Gelato and ice cream actually have a different composition and nutritional value.  Gelato has no air added. This makes gelato extremely dense, rich and creamy, but still a  healthy option for your body. Because it contains only smaller fat content, it does not coat your taste buds, thus it does not need as much added sugar as ice cream to produce the same sweet flavor.

Ice cream (with egg yolks, as is basically the new standard in home and commercial recipes) legally has a minimum of 10 percent fat, while gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat. Additionally, it usuall uses fewer or no egg yolks at all, another source of fat in custard-based ice creams. Gelato is usually 95% fat free versus 14-20% for ice cream.

Gelato is churned at a slower speed than ice cream, so it’s denser because not as much air is whipped into the mixture. The most high-end ice creams have an overrun of 25% or so, which means they’ve increased in volume by 25%. All these differences give gelato a more dense and milky texture that’s less creamy than ice cream. Some say that gelato has a more intense flavor than ice cream, since it has less of the tongue-coating cold fat that gets in the way of tasting things.

Which one is your choice? Gelato or Ice Cream?