“Why does gelato taste so much better?”
It’s one of the questions we’re asked most at La Gelatiera.
Although gelato and ice cream may look similar, they’re actually two very different frozen desserts. Their ingredients, production methods and serving temperatures all work together to create completely different eating experiences.
Understanding these differences doesn’t just make you appreciate gelato even more—it explains why authentic Italian gelato has become one of the world’s most loved desserts.
Let’s discover why.
1. Gelato vs Ice Cream: It All Starts with Air
Believe it or not, one of the biggest ingredients in many ice creams isn’t cream.
It’s air.
During production, ice cream is churned at high speed, trapping large air bubbles throughout the mixture. This is known as overrun.
Think about whipping double cream.
As you whisk, it becomes lighter because you’re trapping more and more air.
Exactly the same thing happens with ice cream.
Many premium ice creams contain between 50% and 100% overrun, meaning a litre of mixture can almost double in volume simply through the addition of air.
Traditional artisan gelato is very different.
Using the Italian process known as mantecazione, gelato is churned much more slowly, incorporating only around 20–35% air.
That means you’re eating considerably more gelato—and much less air—with every spoonful.
The result is a dessert that feels naturally denser, silkier and more satisfying.
2. Why Is Gelato Served Warmer Than Ice Cream?
Gelato is served a few degrees warmer so flavours and aromas can fully develop.
Have you ever noticed that authentic gelato isn’t rock hard?
That’s completely intentional.
Ice cream is usually served at around –18°C, whereas artisan gelato is served a little warmer, typically between –12°C and –14°C.
Just a few degrees make an extraordinary difference.
When food is extremely cold, your taste buds become less sensitive.
That’s why food straight from your freezer often tastes less flavourful until it begins to soften.
Serving gelato slightly warmer allows its aromas to develop naturally.
Fresh strawberries taste more like strawberries.
Pistachios become more aromatic.
Chocolate reveals deeper cocoa notes.
Vanilla becomes beautifully fragrant.
In short…
Less cold means more flavour.
3. Why Gelato Is Less Icy Than Ice Cream
People often describe gelato as “creamier.”
But why?
The answer lies in the tiny ice crystals.
Every frozen dessert contains water.
As water freezes, it naturally forms ice crystals.
The secret to exceptional gelato is creating crystals so small that you never notice them.
At La Gelatiera, every recipe is carefully balanced so that not all the water freezes solid. Combined with slow churning and serving at the perfect temperature, this creates the smooth, velvety texture that authentic gelato is famous for.
Instead of feeling crunchy or icy, it melts gently across your palate.
4. Gelato Usually Contains Less Fat
This surprises many people.
Authentic Italian gelato often contains less fat than premium ice cream.
Most of our gelato contains between 0% and 6% fat, depending on the flavour.
Why?
Because fat coats your tongue.
While some fat is essential for creaminess, too much can actually reduce the intensity of delicate flavours.
Lower fat allows ingredients to shine.
You taste the roasted pistachios.
The Madagascan vanilla.
The fresh seasonal fruit.
The chocolate.
Not simply the cream.
5. Artisan Gelato Is Made Fresh Every Day
One of the biggest differences isn’t found in the recipe at all.
It’s found in the kitchen.
At La Gelatiera, every flavour is handcrafted fresh each day in small batches using our own original recipes.
We pasteurise our own Jersey cow’s milk and cream, prepare our bases daily and churn each flavour using the traditional Italian process of mantecazione.
It’s a slower way of working.
But it’s the only way we know.
Fresh production allows us to achieve the texture, flavour and consistency that define authentic artisan gelato.
6. Great Gelato Starts with Great Ingredients
Perhaps the biggest difference between authentic artisan gelato and many commercial ice creams isn’t the machinery.
It’s the ingredients.
At La Gelatiera, every recipe is made from scratch using our own original recipes.
We don’t use ready-made powdered bases, artificial flavourings or pre-mixed recipes.
Every dairy base.
Every fruit base.
Every mix.
Everything is prepared fresh in our kitchen.
Our gelato is made using 100% natural ingredients.
No artificial flavourings.
No artificial colourings.
No preservatives.
No shortcuts.
Because when you start with exceptional ingredients, there’s simply no need to imitate nature.
No amount of technique can compensate for poor ingredients.
Inspired by the Slow Food philosophy, we use carefully selected seasonal fruit, premium nuts, exceptional chocolate, fragrant herbs and natural ingredients sourced for their flavour rather than convenience.
We never use artificial flavourings or colourings to imitate nature.
Our goal is simple:
Let every ingredient speak for itself.
The Truth About Pistachio Gelato
If there’s one flavour that reveals the quality of a gelateria, it’s pistachio.
Here’s a little secret.
Real pistachio gelato isn’t bright green.
Natural pistachios produce a soft olive-green colour, often with subtle beige or brown tones.
If you see fluorescent green pistachio gelato, it has almost certainly been coloured to match people’s expectations rather than nature.
Colour isn’t the only clue.
Many supermarket brands—and even some gelaterias—use relatively small amounts of pistachio paste, sometimes only 3–6%, blending it with cheaper ingredients such as almond paste and flavourings.
That’s why many pistachio ice creams have a flavour that’s surprisingly sweet or reminds you more of almonds than pistachios.
At La Gelatiera, our award-winning Pistachio Sorbet contains around 10% pure silky pistachio paste.
No artificial colouring.
No pistachio flavouring.
No almond paste.
Just the beautifully rich, roasted flavour of real pistachios.
Nature doesn’t make pistachios bright green.
Neither do we.
7. Every Scoop Is a Balance of Art and Science
People often think making gelato is simply mixing ingredients together and freezing them.
In reality, it’s one of the most technical forms of pastry making.
Every recipe is carefully balanced for:
- sweetness
- freezing point
- solids
- texture
- body
- melting behaviour
- flavour release
Tiny adjustments can completely transform the final result.
That’s why every scoop is the product of both craftsmanship and food science.
So… Which Is Better?
We’re not here to say one is better than the other.
Ice cream and gelato each have their own history and traditions.
Ice cream is richer in cream and fat, lighter in raw ingredients and served colder.
Gelato is denser, smoother, lower in fat and served slightly warmer so you experience every nuance of flavour.
At La Gelatiera, we believe authentic artisan gelato is all about celebrating exceptional ingredients through traditional craftsmanship.
Once you’ve tasted freshly made gelato at its perfect serving temperature, you’ll understand why Italians have spent centuries perfecting it.
Every scoop tells a story.
Did You Know?
Our fruit sorbets contain up to 50% real fruit.
That means when you enjoy our Strawberry, Mango or Raspberry Sorbet, almost half of what you’re eating is simply beautifully ripe fruit.
It’s also why the flavour, colour and aroma change naturally throughout the seasons.
Nature doesn’t taste exactly the same every month.
Neither should gelato.
BTW did you know that the word gelato simply means “frozen” in Italian.
What makes authentic Italian gelato special isn’t the name—it’s the craftsmanship, the carefully balanced recipes and the traditional techniques used to make it.
Frequently Asked Questions
Is gelato healthier than ice cream?
Gelato generally contains less fat than many premium ice creams, although nutritional values vary depending on the flavour. Because it’s served warmer and contains less air, many people also find a smaller portion more satisfying.
Why is gelato served warmer?
Serving gelato between –12°C and –14°C allows flavours and aromas to develop fully while creating its characteristic smooth texture.
Why is gelato less icy?
Traditional slow churning, carefully balanced recipes and tiny ice crystals give authentic gelato its silky texture.
Does gelato contain eggs?
Not always. At La Gelatiera, our dairy and fruit bases are naturally egg-free and gluten-free, while many of our sorbets are also suitable for vegans.
Continue Reading
If you enjoyed learning about the differences between gelato and ice cream, continue your journey through The Craft of Gelato series:
- The Craft of Gelato – Welcome to the Journey
- Coming Next: What Is Mantecazione? The Traditional Churning Technique Behind Every Scoop
External References
- Slow Food International – https://www.slowfood.com
- Great Taste Awards – https://gff.co.uk