Is Gelato Really Healthier Than Ice Cream?

Tuesday 15 July 2025 21:00 - Patricia González

You walk into an ice cream shop. The case is gleaming, packed with flavors you’ve never seen before: stracciatella, Sicilian pistachio, tiramisu with crunchy crumble… and then comes the question: Do you want ice cream or gelato? You freeze. Aren’t they basically the same thing?

Spoiler: they’re not. And once you understand the difference, you might never look at your frozen treats the same way again.

At first glance, they look alike—cold, creamy, served in cones or cups. But the way they melt, the flavor intensity, even how they feel in your mouth? That gives it away. The difference isn’t just a matter of style or name. Want to know what truly sets them apart, which one might suit your taste buds better, and why that scoop of gelato hits differently from the ice cream you grew up with?

What is the difference between gelato and ice cream?

You might assume “gelato” is just the Italian word for “ice cream.” And technically, it is… sort of. But it’s not just about language or a fancier foreign name. Gelato and ice cream are definitely related—but they’re not twins. Authentic Italian gelato has its own identity, with characteristics that clearly set it apart from the traditional American-style ice cream (or the version most commonly eaten across the globe). They come from different culinary traditions, use different techniques, and offer totally different taste experiences. There are three key elements that make all the difference:

Fat

Classic American ice cream is made with more cream than milk, which means more fat—usually somewhere between 10% and 15%. Gelato flips that ratio, using more milk than cream, and ends up with a fat content closer to 4% to 8%. That may not seem like a big deal, but it absolutely changes how it feels in your mouth. Gelato tends to be smoother, lighter, and lets the flavor come through without being masked by all that richness.

Air

Yup—air matters. Ice cream is churned fast, whipping in a ton of air (sometimes doubling its volume). That gives it that fluffy, scoopable texture we’re used to. Gelato, though, is churned slowly with minimal air—so it stays dense, silky, and incredibly creamy. That’s why even a small scoop of gelato can feel more luxurious and satisfying.

Temperature

Here’s one most people don’t realize: ice cream is served really cold—about 0°F (-18°C). Gelato is served warmer, around 10°F (-12°C). That slight temperature difference means gelato melts faster on your tongue and the flavors show up instantly. It’s made to be eaten right away, not sit in the freezer for weeks.

So… which one is healthier?

Gelato usually wins on the lower-fat front, and many small-batch gelato makers go lighter on artificial stuff too. But be careful: to keep that creamy texture, some versions sneak in more sugar.

Bottom line? If you’re looking for bold flavor with less fat, gelato might be your thing. But as with most desserts, what matters most is how it’s made—and how much you enjoy it ;-)

Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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