Gelato vs. Ice Cream

While Italian Artisan Gelato is a product created in Italy, Ice Cream is a much more recent product created in the US.

Here the main differences between Gelato and Ice Cream.

	Gelato	Ice Cream

Fat content	Our Gelato contains between 4% and 6% butterfat (since there is little or no use of cream).	Ice Cream cannot be sold with less than 10% butterfat. It has usually a butterfat content of about 15% or more.
Air content	Processing Gelato requires very little air, that is incorporated naturally with slow mixing. This leads to a heavier content for the same volume, or, in other words, more bang for your buck!	Ice Cream has an added content of air between 50 and 100%. This leads to less content (in weight) for the same volume.
Sugar	Gelato is made ONLY with high quality cane sugar, no high fructose corn syrup.	Ice Cream is usually made with high fructose corn syrup.
Serving temperature	Gelato is kept in a semifrozen state and melts in your mouth!	Ice Cream is kept frozen, and maintains an icy texture.
Texture	Gelato tastes rich and creamy despite the low fat content. This wonderful textures is due to less air and semifrozen conservation temperature.	The texture of Ice Cream is rougher and less creamy than Gelato often icy.
Price	Gelato costs 30 – 50% more than Ice Cream, but since less air is incorporated in the process the real cost is only slightly higher than Ice Cream.	Although Ice Cream seems less expensive than Gelato, it has more air incorporated in the process so that the final cost per pound is about the same.

Sorbetto (or Sorbet) is a NON dairy product; for this reason its content of fat is close to ZERO. We have a nice selection of Sorbets in our store.