Gelato vs Ice Cream: Nutrition, Calories & Key Differences

Gelato vs Ice Cream

Nothing better than a cold, creamy dessert that invites you to spoil yourself. When it comes to frozen treats, gelato and ice cream are two of the most popular of all time. However, they do share similarities, and there are some delicious distinctions between the two desserts. Let’s dive into the details, so next time you’re standing at the counter, you’ll know exactly what you’re in the mood for!

What Is Gelato?

Gelato is Italy’s answer to ice cream. The Italian word "gelato" actually translates to “ice cream,” but Italian gelato has a few unique qualities that set it apart. Italian gelato has colorful, inviting mounds and is served at a slightly warmer temperature compared to American ice cream. There are gelato shops, or gelaterias, on every corner, with mouthwatering flavors and each one offers an array of chocolate and vanilla to more exotic choices like pistachio and hazelnut.

What Is Ice Cream?

As per the United States Department of Agriculture, ice cream is a creamy dessert beloved by many. This has a heavy cream, milk, sugar and manure eggs base. Ice cream is churned much faster which makes it have a fluffier texture than gelato. According to the U.S. Food and Drug Administration (FDA), ice cream must contain at least 10% milk fat by weight, though many premium brands offer 14% to 25% for that extra creamy texture.

Types of Ice Cream

In the U.S., ice cream comes in two main styles:

• French-Style Ice Cream: Contains egg yolks, adding a custard-like richness.

• Philadelphia-Style Ice Cream: Skips the eggs, focusing solely on milk, cream, and sugar.

Differences Between Gelato and Ice Cream

While both gelato and ice cream share a base of milk, cream and sugar, there are a few main differences between them, including: ingredients, texture and method of churning.

Texture Comparison

Gelato has a dense and creamy texture. It is sometimes said to have an "elastic" texture, lending each scoop a rich, almost chewy mouthfeel. As compared, ice cream is more airy and fluffy in nature, which is due to the extra air infused while being churned.

Ingredients Breakdown

They both bring cream, milk and sugar to the party, just in differing quantities. Gelato generally has more milk than cream and therefore less fat - American ice cream has more cream, hence higher fat. Traditional gelato recipes also skip the egg yolks, which are a common ingredient in American ice cream, especially custard-based types.

Butterfat, Flavor, and Air Content

Butterfat content played a bigger role for either desserts. With a 10-25% butterfat content, American ice cream is thick and creamy. But gelato has a fat content of only 4-9% just enough to enable the flavors to break through more boldly, without so much fat coating your taste buds.

Air content also makes a difference. Ice cream is churned quickly, adding air and making it fluffy. Gelato, with its slower churning, is denser and less airy, giving it that creamy, intense texture.

Churning Process

The final consistency is heavily dependent on how fast the churning process is. Quick-churning folds air into the ice cream, lightening and fluffing it up. Gelato is churned slower and therefore retains less air and has a denser and creamier texture.

Serving Temperature

If you noticed that at the store, ice cream is melted slower than gelato than the reason is that it is served at a higher temperature. So, how do you serve gelato? Gelato should be served at around -10 to -20 degrees Celsius (14 to -4 Fahrenheit), whereas ice cream is much colder at -20 to -30 degrees Celsius (-4 to -22 Fahrenheit). At a higher serving temperature, gelato tastes better, making each bite more intense.

Frozen Custard

Where do we fit frozen custard in it all? Under law, custard must have a minimum of 1.4% egg yolks, giving it a rich, custard-like texture. Most of the frozen custard stores produce it fresh, which meant a creamy, velvety texture similar to gelato but with a distinctive custard flavor.

Gelato vs Ice Cream vs Custard

In conclusion, gelato contains less fat, is churned slower and served at a warmer temperature than ice cream. Frozen custard also has egg, which makes it dense and creamy, but it has its own distinct taste and texture as well.

Gelato vs. Ice Cream Nutrition

When it comes to nutrition, both treats pack in sugar, so they’re best enjoyed as an occasional treat. Here’s a quick comparison:

• Ice Cream: 10-25% fat

• Gelato: 4-9% fat

Gelato vs. Ice Cream Calories

In terms of calories, gelato typically has fewer calories per serving compared to ice cream. A 3.5 oz serving of vanilla gelato has about 90 calories and 3 grams of fat, whereas vanilla ice cream has around 125 calories and 7 grams of fat.

Main Differences

• Gelato: Dense, creamy, and intense in flavor.

• Ice Cream: Lighter, richer, and airy.

• Custard: The smoothest and most indulgent, thanks to extra egg yolks.

Conclusion

If your craving takes on the thick, velvety weight of gelato or the light, fluffy pull of ice cream, both are equally satisfying. And for a delicious combo, frozen custard is the best of both worlds. Now, go treat yourself to a scoop of something sweet!

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FAQs

What has less calories gelato or ice cream?

Due to its lower fat and air content, gelato also usually has fewer calories than ice cream and is a bit lighter.

What makes gelato more dense, compared to ice cream?

Because gelato is churned slower than ice cream, it has less air, so you get the denser, creamier texture.

Is frozen custard healthier than gelato or ice cream?

Frozen custard is richer and has more fat due to its egg yolks, making it the most indulgent but not necessarily "healthier."

Can you make gelato without an ice cream maker?

You can, yes, but it's more complicated. You can get a close-to-similar texture by stirring it while it freezes but you won’t get the same consistent gelato effect as when it is churned in the machine.

Why does gelato melt faster than ice cream?

Gelato is served at a warmer temperature than ice cream, which brings out its flavor, but also making it melt quicker.