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Growing up by the Jersey Shore, I was raised with a healthy respect and appetite for ice cream. Along the boardwalk, the sight of ice cream shops was quite common, and you could score just about any type of ice cream, from a soft serve cone to a banana split with hot fudge sauce.
It wasn’t until later that I discovered gelato, ice cream’s European cousin. Served in cups with teeny-tiny spoons, it had a sophistication that was different from ice cream, with fancy-sounding flavors like gianduia and stracciatella.
Some people will call gelato “Italian ice cream”, or use the terms ice cream and gelato interchangeably, but it isn’t quite that simple. Although they are both part of the same creamy cold treat family, there are distinct differences between gelato and ice cream. These differences are not just cultural, but technical too–they differ in techniques and ingredients employed. Here, we’ll take a few delicious minutes to explore the difference between gelato and ice cream.
History. Both ice cream and gelato share a common core. Historically, the phenomenon of chilled creamy treats began with flavored ices. The Chinese are typically credited as being the first to augment ice with flavors and sweeteners.
Some say it was Marco Polo who brought back stories of ancient ice cream to Europe; others think this is assigning the explorer undue credit. Regardless of who or how the concept was brought to Europe, it was there that ice cream as we know it was developed, first as a treat for the royal or wealthy, and then trickling down to the masses.
As the concept of ice cream traveled through the continent and beyond to the United States, it adapted for various reasons of ingredient availability and local preference. A myriad of styles developed, including “French style” ice creams, made with egg yolk for a custard-like flavor, “Italian style” or gelato, made with milk (and frequently egg), American-style (or “Philadelphia”) ice creams, which rely on cream and don’t always contain egg.
Cultural differences. Before you even taste them, you’ll notice some important cultural differences that characterize the ritual of eating ice cream versus gelato. Here are just a few of them.
Serving vessels / utensils. When you order ice cream, the choices are typically “cup or cone”. The cup can vary in size, composition, and shape, but will typically be like a short, squat version of a coffee to go cup. Usually, the spoon will be a standard-issue plastic spoon. If you order a cone, you might choose a cake or wafer cone, a sugar cone, or a waffle cone.
Gelato, on the other hand, is frequently served in special little tulip-shaped cups, and comes with a small spoon. It can come in a cone, but usually gelato cones will be slimmer than their ice cream cone counterparts.
Popular flavors. With both gelato and ice cream, vanilla and chocolate are perennial favorites. But from there, the popular flavors differ.
At an average ice cream shop, some of the most popular flavors aside from vanilla and chocolate might include strawberry, butter pecan, mint chocolate chip, or cookies and cream.
However, at a gelato shop, you’re going to encounter a different roster of popular favorites. Aside from vanilla and chocolate, you’ll encounter such flavors as pistachio, stracciatella, which contains thin shreds of chocolate; amarena, a cherry-swirled vanilla flavor; zuppa inglese, an egg yolk-rich custard flavor; or gianduia, a mix of chocolate and hazelnut.
Scoop style. Gelato and ice cream are even scooped differently.
A gelato scoop will usually be a smooth, tapered spoon. While ice cream can be scooped with this type of utensil, many scoops are served from a spoon featuring a spring release.
As little a thing as this might seem, the shape of the spoon used to scoop gives each treat a distinct difference. Gelato is smoother and can be more free-form in its scooped shape, whereas ice cream will be more likely to have a rounded, mound-like scoop shape.
Toppings (or lack thereof). If you go to an ice cream shop, you’ll frequently encounter not just a topping option or two but an entire bar devoted to stuff to put on top of your ice cream, ranging from sprinkles to crushed cookies to candy. And let’s not forget the sauces and garnish. Hot fudge, butterscotch, marshmallow, wet walnuts, cherries and whipped cream–it’s all common fare.
In comparison, gelato toppings can seem somewhat lacking. You are far less likely to encounter toppings of the like you would find at an ice cream shop. More common is actually to top your gelato with a shot of espresso–a tasty phenomenon called affogato and if you have not tried it I highly recommend it.
Gelato and ice cream: differences in construction. We’ve determined that the experience of eating gelato and ice cream differs. But is there a difference between the substances? Yes. The key differences lie in ingredients, temperature, and technique.
Ingredients. The key difference between the ingredients in ice cream and gelato lies in the dairy: gelato relies on milk, whereas ice cream relies on cream.
This is the opposite of what many people think, because gelato has a seemingly thicker density than ice cream. This is a result of the churning process rather than the ingredients, though: gelato is actually less rich (and lower in fat) than ice cream.
Technique. Both ice cream and gelato are churned, but at different speeds. This makes a huge difference in their finished textures.
Ice cream is churned at a fairly assertive clip, which whips a significant amount of air into the mixture. This allows the ice cream to be light yet rich at the same time. Most luxury brand ice creams have a smaller amount of air (or “overrun” as it is called), about 25%, added to the mix; less elite versions will have anywhere from 50 to 90% volume added via air.
Gelato is churned at a much lower speed, which adds less air into the base. This makes gelato a bit more dense, even in spite of the lesser amount of fat. Some say that the lack of fat actually makes gelato’s flavors more intense, as there’s not as much fat to “coat” the flavor on the tongue.
Temperature. Ice cream and gelato are both served cold. But gelato is served less cold.
Because of its lower fat content, gelato can become quite hard when frozen. Usually, for ease of scooping and eating enjoyment, it is stored at a slightly warmer temperature than ice cream, about 5 degrees F. Ice cream, with its high fat content, can withstand colder temperatures, more the likes of -10 degrees F.
Conclusion. When it comes to ice cream versus gelato, there’s not a “winner”. Whether you prefer yours in a cup or a cone, with a tiny spoon or with a cherry on top, they’re both exquisite eating experiences with many delicious variations to be enjoyed.
Do you prefer ice cream or gelato?