Gelato vs Ice Cream

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. Our gelato only has an over-run of 25% of the fat content. Compare to the other ice-cream has an over-run of 95% to 125%. This simply means the more over-run, the more air is incorporated. Manufacturer added air to nearly double the quantity of their product but reduces their quality in half. Our gelato is a higher quality dessert with a richer, creamier taste.

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.