How Do Ice Cream and Gelato Compare?

A frozen treat is the ideal way to cool off during a summer heatwave, but with so many choices from ice cream and gelato to sherbet, sorbet, and granita, where should you begin?

Ice Cream vs. Gelato

Originating in Italy, gelato has a smooth, velvety texture and a rich, milk-forward taste. Ice cream, believed to have originated in ancient China (where snow was used as a base), is known for its luxurious creaminess. Here's a breakdown of the major distinctions between ice cream and gelato.

Butterfat and Dairy Content

You've likely heard that gelato is lower in calories and thus a healthier option, but what’s the reasoning behind that? Both ice cream and gelato are made from dairy, and both contain milk fat (butterfat).

Ice cream contains a much higher proportion of cream to milk. This higher fat content in ice cream contributes to the perception of gelato being “healthier” and is also the reason ice cream has a firmer texture and that rich, velvety mouthfeel. The fat helps carry the flavors and gives ice cream its signature creamy feel. Gelato, however, is mostly milk, with less butterfat.

Creaminess and Density

The higher fat content in ice cream is also responsible for trapping air within the dessert. Fatty ice creams tend to feel lighter and fluffier, as the fat molecules bond with water from the milk, creating a less dense texture. This airy quality makes ice cream seem more ethereal.

Consider whipping cream – it quickly forms soft, fluffy peaks. If you tried the same with whole milk, it wouldn't yield the same result. This texture gives ice cream the illusion of being less caloric, despite it generally containing more fat.

Due to its lower fat content, gelato is naturally more dense. Its rich texture may give the impression of being indulgent, yet gelato has less butterfat than ice cream.

The primary difference between ice cream and gelato is the amount of air incorporated. Ice cream generally contains more air, making it lighter than gelato.

Serving Temperature

The difference in air content and density becomes most noticeable when serving. The extra air in ice cream allows it to be frozen almost solid, yet still scoopable. Gelato, with its lower fat content, must be kept at a warmer temperature and served softer. If stored at ice cream's freezing temperatures, it would turn into an unyielding block.

Flavor

What does all this mean for flavor? I asked Tyler Malek, the head ice cream maker at the renowned Salt & Straw, who works with ice cream, gelato, and other frozen desserts daily. He explains, "Gelato’s lower fat content means the flavor tends to dissipate quickly."

Malek prefers using gelato for delicate flavors like fruit. "The fruit flavor comes through more clearly because it isn't competing with the fat," he explains. The denser texture of gelato also lets you experience more flavor with each bite. On the other hand, ice cream is ideal for stronger flavors that you want to linger. "I love how ice cream can hold robust, aromatic ingredients, because the fat helps carry the flavor and lets it stay on your palate longer."

Sorbets and Granitas

When working with vibrant or delicate fruits, a sorbet is often the way to go. Sorbets are made with just two ingredients: fruit and sugar. Granitas, which are made with the same basic recipe, are instead frozen in sheet pans and scraped to create a textured, flaked-ice consistency.