Ice Cream, as the name suggests, is made with a generous amount of cream. This translates to a higher fat content, which is what makes it taste so good! A lot of air is incorporated into ice cream to make it light and fluffy, but this makes the flavour less compact. When scooping ice cream, the product needs to be kept around -20 degrees celsius. This helps it keep its shape so that it can be balled-up into a neat scoop, but it also means the flavour can be less intense.

Gelati incorporates a slow churning method in the production process, which means that less air is incorporated, making the product denser and more flavourful. It also creates a smoother texture, which is a delight to scoop, and to eat! Our delicious Gelati is made with fresh, Australian full cream milk, which gives body to the gelato flavours and allows each ingredient to shine. We serve our Gelati at -13 degrees celsius, which is an ideal temperature that brings out the strongest percentage of flavour from each batch.

The bottom line is… Ice Cream is slightly fattier and airy, and Gelati is denser and more flavourful.