Italians use the word gelato to mean a sweet treat that is served frozen. Indeed, gelato, just like ice cream, is made with Milk, cream, various sugars, flavoring including fresh fruit and nut purees. See our Gelato Flavor Profile page for more details.  Ice cream has over double the fat, more sugar, and 300% more air than our gelato.  Do you feel sick after eating ice cream, me too!  That’s because your stomach is full of heavy cream and air. Yucky!  Gelato is frozen very quickly in individual small batches while conventional factory made ice cream is frozen with a continuous assembly line freezer.

Ice cream, during the freezing process incorporates air into the mix making it lighter. The added air is called overrun and dilutes the flavor.   The gelato has a far lower overrun resulting in a more expensive product per liter for the producer. This creates a denser product but with more intense flavors that make gelato the top choice of serious ice cream lovers the world over.  Since you are not paying for air, a scoop of gelato is a good bargain by weight and you'll love the superior quality!