top of page
TWO FROZEN TREATS, ONE ETERNAL QUESTION. WHAT IS THE DIFFERENCE?WELCOME TO THE ULTIMATE GELATO VS ICE CREAM EXPLAINER.
GELATO
ICE CREAM
ORIGIN
AMERICAN
ITALIAN
PRIMARY INGREDIENTS
GELATO
MORE
MILK
ICE CREAM
MORE
CREAM
THE MILK FORWARD BASE GIVES GELATO ITS DISTINCT, LIGHT-ON-THE-PALATE FEEL AND LETS NATURAL FLAVOURS TAKE CENTRE STAGE. MORE TASTE, LESS FLUFF.
SERVING
TEMPERATURE
GELATO
-10 TO -14
DEGREES CELSIUS
ICE CREAM
WARMER TEMPERATURES MEAN YOUR TASTE BUDS DON'T HAVE TO WORK AS HARD TO PICK UP A FULL-BODIED FROZEN DESSERT EXPERIENCE.
-16 TO -20
DEGREES CELSIUS
PROCESS
SLOW CHURNING MEANS INCORPORATING LESS AIR FOR A DENSER, SMOOTHER TEXTURE WHILE FAST WHIPPING ADDS MORE AIR BUBBLES RESULTING IN A AIRY AND FLUFFY TEXTURE.
GELATO
SLOW-CHURNED
ICE CREAM
FAST WHIPPED
MORE AIR MEANS MORE SUGAR PER SCOOP SINCE THERE'S MORE SPACE TO FILL. GELATO'S LOW AIR CONTENT MEANS EACH BITE IS NATURALLY DENSE AND FLAVOURFUL, WITHOUT NEEDING AS MUCH SUGAR.
AIR
ICE CREAM
GELATO
15-40%
50-100%
SERVING
SCOOPED.
ICE CREAM
SPADE OR SPATULA -
DIG IT.
GELATO
GELATO
USUALLY BETWEEN
3-10%
ICE CREAM
USUALLY BETWEEN
12-25%
WITH LESS BUTTERFAT, GELATO DOESN'T COAT YOUR PALATE AS HEAVILY, LETTING THE RICH, VIVID FLAVOUR EXPERIENCE SHINE BOLDLY AND CLEANLY.
TEXTURE
GELATO
RICH, DENSE, AND INTENSELY FLAVOURED PROFILE WITH A WARMER MOUTHFEEL.
ICE CREAM
LIGHT, AIRY AND CREAMY PROFILE WITH A COLDER MOUTHFEEL.
KNOWLEDGE BY
GREATEST OF ALL TREATS
SOURCE: EXPERIENCE
LET YOUR GELATO THAW
LET IT BREATHE. LET THE FLAVOUR DRIP!
WE CHURN OUR GELATO SLOW, WITH ULTRA LOW AIR - SO WHAT YOU GET IS PURE, DENSE FLAVOUR AND A FULL-BODIED EXPERIENCE WHEN CONSUMED AT THE RIGHT TEMPERATURE. THAT'S HOW THE TEXTURES FLEX AND THE FLAVOURS HIT HARDER.
bottom of page