Buzz
If you’ve spent any time in America, chances are you’ve enjoyed ice cream. Whether it’s a sundae, paired with apple pie, a root beer float, or a simple cone on a hot summer day, ice cream is a beloved treat. A study by Yahoo Food reveals that ice cream is America’s top dessert, receiving 41% of the vote—leaving cake in second place by over 20%.
While equally delicious, gelato is less common in the U.S. It originates from Italy, where it’s essentially the Italian version of ice cream. You might assume gelato is just a more upscale, pricier alternative to ice cream, but in reality, the two differ in several important ways.
What sets ice cream apart from gelato?
In short, gelato is like ice cream’s smoother, denser, silkier, and oddly more creamy relative. From the ingredients to how it’s made and stored, these frozen treats have more differences than you might think.
Milk vs. cream content: Both ice cream and gelato start with a base of milk, cream, and sugar, but the proportions differ. Ice cream typically has more cream than milk, while gelato has a higher milk-to-cream ratio.
Eggs: When it comes to eggs, ice cream uses yolks, but most modern gelato recipes are made without any eggs.
Butterfat: According to The Spruce Eats, “Legally, ice cream must contain at least 10 percent fat” (though it often ranges from 14 to 25%). In contrast, authentic gelato has much less fat, usually around 4-9%.
Air: You might not have realized how much air is in your scoop of rocky road, but it’s a lot. Gelato is churned at a slower speed, incorporating less air and making it denser. Ice cream, however, is whipped quickly, creating a fluffier texture. (Gelato has 25-30% air, while ice cream can have as much as 50%.)
Storage: Both are frozen, but ice cream is kept a bit colder. To keep its texture just right, ice cream is typically stored at 0°F, whereas gelato is kept at 15°F, which is why it’s softer and easier to enjoy straight from the freezer.
The colder temperature helps explain why gelato’s flavor is more intense; it doesn’t numb your mouth as much. According to gelato expert and author Morgan Morano, “Butterfat coats your palate, and with less of it, the flavors come through more quickly.”
So, whether you choose one or both, enjoy these delicious frozen desserts with a bit more insight into their differences.
