Gelato vs ice cream: what’s the difference?
Gelato has less fat, more sugar and is served warmer than American ice cream. The numbers behind the difference, and what they mean for texture.
Gelato and ice cream use the same ingredients. The difference is in the proportions, and in how they’re served.
| Gelato | American ice cream | |
|---|---|---|
| Fat | 8–10% (6–12% in some schools) | 12–16% |
| Sugars | 18–22% | 15–18% |
| Served at | Warmer and softer | Colder and firmer |
| Eggs | Usually none (fior di latte) | Often, in custard styles |
What that means in the bowl
- Less fat means flavours come through more clearly, and it feels lighter.
- More sugar keeps more water unfrozen, so gelato is softer and silkier at the same temperature.
- Served warmer: gelato is made to scoop around −11 to −13 °C; ice cream is firmer and often eaten colder.
- Less air: gelato is usually churned more slowly, so it’s denser.
Ice cream styles
- Philadelphia style: no eggs. Cream, milk and sugar. See the vanilla ice cream recipe.
- French style: made on an egg-yolk custard, richer and smoother. See the French vanilla recipe.
Scoopable has a template for each, with its own target ranges. Start with fior di latte to taste the difference.
Sources
- Callebaut: ice cream compendium
- Homebody Eats: how to make a gelato recipe from scratch
- Goff: Ice Cream Technology e-book (University of Guelph)