There are three main differences: 1. We do not use heavy cream, or we use very little, thus there is much less butterfat in gelato than ice-cream and more intense flavor (less cream flavor). 2. There is less "air" in gelato. It is smoother because of the process of churning and freezing at the same time, plus less butterfat allows for more room, less "build-up." 3. It is kept at a different temperature than regular ice-cream.
Sugar Fat Calories Carbs
Gelato 16-22% 4-8% 160 22
Ice-Cream 21% 14% 229 23
Sorbetto 25-30% 0% 98 28
*Nutrional values are based on estimated product average of a 4oz. cup and may vary based on product consumed.
Some of our gelato is officially sorbetto, which is dairy free. Sorbetto is made with fruit and water, not milk, like traditional gelato. It is lighter and more tart and tangy than gelato, yet it still has a "creamy" texture. Some people can't beleive there is no diary used to make sorbetto, but it's true! We also can make fruit gelato with water and a dairy powder base, to add more texture, but still offer a very low-dairy product. Some people who don't eat ice-cream, can eat even the traditional gelato because there is very little heavy cream used, just whole milk. It's up to you to know your tolerance level.
Yes. Sugar free options are available upon request and we often have one sugar free choice in the gelato case during the busy season of summer.
The New Zealand part, a cluster of islands to the Southeast of Australia (insert Richard's dry sarcasm here).
Yes, we do have a wholesale license. We would love to talk to you further about wholesale costs, delivery options, and how we can help each other. Please call us at the shop, or better yet, stop in and see us.