Gelato vs Ice cream: why gelato is better than ice cream [2020]

Gelato Vs Ice cream
Gelato Vs Ice cream

History (Gelato Vs Ice cream)

Gelato is an Italian sweet. It seems to come from the meaning of “frozen,” and it is exactly the name of the cake. Compared to ordinary ice cream, it uses a lot of juice and pulp, so it has a rich flavor but low milk fat content of 4-8% (ice cream refers to 8% or more). If you want to reduce calories a little, you may want to choose gelato. Therefore, in the previous classification, gelato is more likely to fall under “ice milk” rather than “ice cream.”

It is said that the beginning of ice was eaten and drunk with ice and nectar or fruit juice, which was enjoyed by high-ranking people such as emperors in the Roman period. And through the era of the voyages, something like milk ice, which is closer to the present from Asia and the Arabian territory, has spread to Europe and has achieved its own development. It is also said that in the Heian period, they ate ice-shaved food in Japan, and there were various kinds of cold sweets around the world.

In fact, “gelato” simply means “ice cream” in Italian, but its texture and the flavor that melts slowly in the mouth are so different from traditional ice cream that one wonders what the secret is.
“Gelato” is commonly mistaken for “ice cream” around the world. This “ice cream” and “gelato” is a great chance to notice the clear difference gelato vs ice cream.Italian gelato contains less fat and contains less air than ice cream, and is served at higher temperatures. As a result, the tongue is coated with less fat and less air has a wider area that hits the tongue and has a richer flavor than ice cream because the temperature is high and the tongue is not dull. It is also lower in calories than ice cream!

(Gelato Vs Ice cream)

Because ice cream is mass-produced in factories, ingredients are adjusted for long-term storage, there are few types of flavors, and stocks are sold at supermarkets.

Gelato Vs Ice cream
Italian gelato, on the other hand, is made from fresh ingredients, such as producing small amounts daily and selling them directly to customers, and is creamy, colorful and rich in variety.

Therefore, it is important to know that there are two distinct differences.

Carpija Nigelato University promotes the development of gelato culture around the world and, therefore, always uses its correct name, GELATO.

Gelato, natural food for everyone

Gelato is a natural food with important nutritional components. Its ingredients are made up of what you consume every day and include milk, eggs, cream, cocoa, fruits and proteins, sugar, fats, vitamins, minerals, and fibers.

Milk-based gelato also contains important proteins for the body and amino acids required for regeneration. The main carbohydrates are lactose and sucrose, which are considered good for metabolism. These nutrients are needed when exercising and recovering. The fat component contained in gelato contains an appropriate amount of short-chain fatty acids used as an energy source in the body, and also contains vitamins A, B2, calcium, and phosphorus.

Gelato ingredients fall into different categories: milk (milk, cream, butter), sweeteners (sucrose, fructose, lactose), fragrances (cocoa, chocolate, juice, fruit pulp), and others (eggs, additives, Coloring, alcohol, etc.).

Healthy pleasure

The difference mainly depends on the following 3 factors: the amount of fat, amount of air and temperature

1. Amount of fat

All ice cream is mainly made of water. When cooling, the water forms crystals, the size of which we want to reduce as much as possible.

To do this, we use a technique called “emulsion” (as for mayonnaise). In this way, the fat molecules are then found between the water molecules and form a kind of barrier to crystallization.

Italian gelato is much less fatty than traditional North American ice cream because it contains more milk and less cream.

2. Air quantity

To obtain a good consistency, it is also necessary to add air, by a process called “churning”. The more air it contains, the softer the ice cream will be, and the easier it will be to serve.

When churning, North American ice cream is beaten very quickly, which allows a lot of air to be incorporated. In comparison, the gelato is beaten much less quickly.
Therefore it contains less air and is denser (and tastier because the taste does not come from the air).

3. Temperature

Since gelato contains less fat and less air, you would expect it to be harder than ice cream, which is not the case. On the contrary, it has a much more creamy and elastic texture. This is the effect of its storage temperature, which is -15 ° C, instead of -20 ° C for traditional ice cream. If stored at a lower temperature, the gelato will become a hard block. Indeed it is at its best at 5 ° C.

This is why, at home, it is advisable to put your gelato in the refrigerator for 15 to 20 minutes before serving. (By the way, if you do the same thing with traditional ice cream, it will rather have a soup consistency, because of the fat that separates from the rest).

If like my friend, you want to know if there is also a difference in the amount of sugar, the answer is: no, there is no difference between ice cream and gelato, as much as their sugar content, which mainly depends on the recipe.

An interesting thing to note is that sugar also has an influence on the texture, because, by mixing with water, it forms a syrup whose freezing point is lower than that of water, so the crystals will be smaller.

Nutritional Information (Gelato Nutrition)

In general:

Gelato vs Ice cream
Gelato vs Ice cream

3.5 oz of milk-based gelato has between 120 and 160 calories, 4 g to 8 g of fat, and 30 g to 45 g of carbs

Milk and soy-based gelato has between 3 g and 5 g of protein and sorbet, with no dairy, has no protein

A 3.5 oz serving of American ice cream averages 240 calories, 15 grams of fat, and 24 g carbs

These numbers are for naked ice cream and gelato – without sauce, toppings, nuts, and whipped cream.

By grouping the components needed for the body, you can see the following:

Water (fluid) transports nutrients to every corner of the body.
Sugar (energy) An important nutrient required for kinetic energy.
Included in most foods except fat (energy) sugar.
Builds protein (basic component) tissue and recovers muscle damage.
It helps mineral (natural element) nutrients work.
Vitamins: Necessary for maximizing nutrients.

Gelato with all nutrients

The milk used in gelato is the only thing infants consume and contains all nutrients: water, sugar, fat, protein, minerals and vitamins. A comparison of milk and gelato shows that gelato has a higher concentration of nutrients.

You can’t just live with gelato (or milk), but it’s very interesting that gelato contains important nutrients, and it’s not only delicious but also very nutritious!

Gelato flavors

Roasted almonds


– Banana


– Bubble Gum


– Coconut


– Chestnut


– Cheesecake


– Espresso Coffee


– Dark




– Banana chocolate – Dulce De Lece


– Ferrero Rocher


– Gianduja


– Hazelnut


– Heavenly Taste


– Irish coffee


– Mango


– Maple


– Mint and chocolate chips


– Nutella


– Oreo


– Orange creamsicle


– Reese


– Rum & Grape


– Piña Colada


– Pistachio


– Strawberry


– Tiramisu


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