Gelato is superior to ice-cream in every way.  Both use cream, milk and sugar, however, gelato uses more whole milk and significantly less butterfat (heavy cream) than American ice-cream.  Most ice-creams consist of 15-25% butterfat, while gelato ranges anywhere from 4-9%.  Less air is present during the freezing process when creating gelato. It is mixed at a slower speed in our batch freezer. Gelato is richer, creamier and has a more desirable texture, giving you a happy camper palate!

Our gelato base ingredients include milk, heavy cream, sugar, non-fat dry milk, dextrose, guar gum, along with our Italian made stabilizer comprised of malt dextrines, potato soluble fibre, milk proteins and locust bean gum

Gelato vs Ice Cream

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