Gelato vs. Ice Cream

Your Next Event

Planning an event and wondering whether to serve ice cream or gelato? Here’s the scoop: gelato is richer, creamier, and more flavorful—and it brings a touch of Italian elegance your guests will love.

Ice Cream vs. Gelato: What Sets Them Apart?

While ice cream and gelato may seem similar at first glance, their differences run deeper than just texture and taste. Both are beloved frozen desserts made with dairy and sugar, but the way they’re crafted—and the experience they deliver—is distinctly unique.

Ice cream typically contains a higher percentage of cream and often includes egg yolks, resulting in a richer, more indulgent treat. It’s churned quickly, incorporating more air (known as overrun), which gives it a light, fluffy texture. The fat content in ice cream usually ranges from 10–18%, which can coat the palate and slightly mute flavor intensity.

Gelato, on the other hand, is made with more milk than cream and rarely includes eggs. It’s churned slowly, introducing less air and creating a denser, silkier texture. With a lower fat content—generally around 4–8%—gelato allows flavors to shine more vividly. It’s also served at a slightly warmer temperature, enhancing its natural taste and mouthfeel.

At Gemma Gelato, we take pride in crafting gelato the traditional Italian way, using clean-label ingredients and small-batch techniques. Our recipes highlight real fruit, nuts, and chocolate—never artificial stabilizers or preservatives. The result? A frozen dessert that’s not only delicious but also thoughtfully made for those who value quality and authenticity.