Gelato vs. ice cream: this post explores the differences between these two styles of frozen dessert, along with others like sorbet and granita.

I am a huge ice cream fanatic, and I love making homemade ice cream as much as I do taking a stroll for a cone. Our world up north in Michigan is made for just such a thing (hi, Kilwins Mint Chip!)!

In the world of frozen desserts, two beloveds reign supreme: gelato and ice cream. Though they share a similar look and the blissful effect of refreshment, texture, and flavor, their differences are what make them each unique and delightful in their own ways. Here we dive into the dreamy world of these delights and compare what makes each so special. 

Ice Cream: Creamy and American

Ice cream is deeply rooted in 17th-century American traditions. Its ingredients are fairly straightforward: heavy cream, milk, sugar, and flavorings. The major factor contributing to ice cream’s lusciousness is its higher fat content, typically ranging from 11-15%.

The churning process for ice cream incorporates a significant amount of air, which gives it its classic light and fluffy texture. Commercial ice creams rather than homemade are made with different butterfat percentages, with premium ice cream giving us that creamier experience we’re so often after!

There’s also French ice cream, also known as frozen custard. This variation introduces egg yolks into the mix, creating an exceptionally rich, luscious, and smooth texture. The base is cooked then chilled before it’s churned. My mother always reminisced about how her mother had such a soft spot for frozen custard. I inherited that and keep an eye out for it everywhere! 

Gelato: The Italian Connection

The Italian word “gelato” translates directly to ice cream, yet its composition is different. Gelato contains less cream and traditionally has a lower fat content, often less than 10%. This is surprising to me, because I always considered gelato richer with such a great texture. Yet it turns out that lower fat content helps make gelato naturally denser and more flavorful.

The secret to gelato lies in its slower churning process, which introduces less air, resulting in its trademark dense and creamy texture. Also, gelato is served at a slightly warmer temperature than ice cream, giving it that softer, silkier mouthfeel and allowing flavors to shine through.

Exploring Beyond

Beyond the classic forms of ice cream and gelato, there is much more in this frozen dessert category: 

• Bouza Bi Haleeb: This is distinctly Lebanese ice cream! You don’t see it often if you’re not in Lebanon or elsewhere in the Middle East (if you see it, you better tell me where!). Authentic Lebanese ice cream is remarkably “chewy” in texture, which comes from sahleb (salep), a thickening powder made from the tubers of particular orchids in Turkey. Sahleb is impossible to find and purchase here in the U.S. or anywhere else for that matter (an inferior substitute would be corn starch). Bouza also includes mastic (more later), which gives bouza a pine-like flavor.
• Soft Serve Ice Cream: My favorite! This take on classic ice cream involves serving at warmer temperatures to maintain its creamy, soft consistency. Twist anyone? In chocolate dip?!
• Sorbet and Sherbet: Sorbet offers a non-fat indulgence, consisting purely of fruit puree and sugar, while sherbet includes a hint of dairy, creating a smoother, creamier texture. I have such orange sherbet nostalgia!
• Granita: Known for its simple ingredients and preparation, granita is all about achieving the perfect icy crunch. It’s simple to make because it does not require an ice cream maker to achieve a particular texture.

My recipes for ice cream, gelato, and sorbet

Mint Chip made with fresh mint

Salted Caramel Ice Cream with a hint of orange blossom, a perfect pairing with caramel!

Nougat Glace: ice cream without an ice cream maker!

Pistachio Gelato which uses pistachio cream

Tart Cherry Sorbet Sundaes with Amarena Cherries with these cherries on top.

Apricot Sherbet Recipe which uses fresh apricots to great effect!

Plus sauces:

Hot fudge sauce is a dream, so thick with deep, dark chocolate flavor.

Marshmallow sauce makes the perfect dollop on a sundae!

Tools for making Homemade Ice Cream or Gelato

Looking for a good ice cream maker? Check out my recommendation for the maker I use at home.

A good ice cream scoop is so helpful! I love a Zeroll scoop. Handwash only!