Gelato VS Ice Cream

What’s the difference between Gelato VS Ice Cream and is gelato better for you than ice cream?

Choice of Cup and Cone Decadent Chocolate -Gold Winner *

Ice cream vs Gelato. Most people think Gelato and ice cream, but are they?  Have you ever noticed why you often get a more intense flavour when eating gelato than ice cream? There are a few factors that influence this…

Gelato in Italian means “frozen”, but it is basically used to indicate the Italian type of ice cream, a frozen treat from Italy which was created initially in the 16th century.

The main difference between Gelato and Ice-cream

  1. Gelato has lower fat content than ice cream
  2. Gelato contains less air as a filler than ice cream, giving it a richer and more delicious flavour.

Now you know the difference, get two scoops and feel good!

Want to be a Gelato Connisoure, read on!

Gelato vs Ice Cream – Ice cream needs a minimum of 12-20% milk fat percentage to be called “ice cream” in Aotearoa. This is often achieved through a mixture of milk and cream, sometimes known as butterfat.

The butterfat molecules coat your tongue as you eat your ice cream and gelato. As there is less fat in gelato, there is less butterfat on your tongue, meaning the flavour comes through faster. It takes longer for the butterfat to melt when eating ice cream, resulting in less flavour.

Gelato has less fat, sugar and air than ice cream, it has a fat percentage of between 4-9% so it cannot be classified as an ice cream due to the low-fat content. We use farm-fresh whole milk in our gelato at Island Gelato, with no added cream. During the churning process, less air is incorporated into the gelato, our chefs are aiming to make the ice crystals as small as possible to achieve a smooth mouth feel. As a result, there is only about a 30% volume increase when churning gelato at Island Gelato.

In comparison ice cream incorporates an increase of 50-150% during the churning, that’s a whole lot of air you are buying! With a higher fat and air percentage, it’s no wonder ice cream can be less flavorful than gelato!

During the pasteurising process, gelato goes through an “ageing” stage, similar to when you leave bread dough out to rise. Instead of rising, the ageing process allows the protein within the gelato mix to relax, absorb more water, swell and become denser. The end result will create a smoother, softer and creamier mouthfeel, yum! More flavourful than ice cream AND less fat and sugar – that’s a win!

making gelato vs making ice cream

Now Let’s talk Flavours

At Island Gelato, we use natural ingredients such as local fresh fruit, alternative nut milks, coconut products, Belgium chocolate, and local nut purees. Two classic Italian favourites are Stracciatella (Vanilla + Chocolate) and a chocolate hazelnut gelato which is known as Gianduia in Italian.

Island Gelato Co. has won many awards for the best gelato in New Zealand Ice Cream Awards and even the world!

Visit one of our FIVE Auckland Gelato stores this Summer and make the change to Gelato!

Gelato typically offers fewer calories, less sugar and lower fat content per serving than ice cream. The typical 3.5 oz. serving of vanilla gelato contains 90 calories and 3 grams of fat, compared to 125 calories and 7 grams of fat in the average vanilla ice cream. As a fan of the flavour, a scoop of gelato may satisfy your sweet tooth without playing havoc with your diet. We think in the debate of Gelato vs Ice cream, Gelato is the winner based on taste, flavours and ingredients, and our customer reviews and awards back this up!

Proudly made in NZ Auckland Locally.