Let's be honest — most people use "gelato" and "ice cream" interchangeably. We get it. They're both cold, they're both creamy, and they both make a bad day better. But here at The Gelato Lab, we make gelato from scratch every single day, and trust us: once you know the difference, you'll never mix them up again.

So let's break it down — no fluff, just the real scoop. 🍦

It starts with what's inside

Ice cream is made with a high cream content — usually 10–25% butterfat — plus egg yolks, sugar, and milk. That fat content is what gives it that rich, fluffy texture you're used to. Gelato, on the other hand, uses way more milk than cream, which keeps the fat content lower (typically 4–9%). Less fat actually means your taste buds aren't coated as much, so the flavors hit harder and more directly. That's why a pistachio gelato tastes intensely of pistachio — not cream.

Air is the secret ingredient you don't want

Here's something most people don't know: both ice cream and gelato are churned during the freezing process, which incorporates air. The more air, the fluffier — and lighter — the product. Ice cream can have up to 50% air (called "overrun") whipped into it. Gelato is churned much more slowly and has far less air, usually under 25%. The result? Gelato is denser, silkier, and more intense. You're getting more actual product per scoop — and more flavor per bite.

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We broke this down in our latest Instagram post — watch us show the real difference side by side. 👉 See it here and follow @thegelatolabtx for behind-the-scenes from our kitchen.

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Temperature changes everything

Gelato is served at a slightly warmer temperature than ice cream — typically around 10–15°F warmer. That might sound like a small detail, but it's actually huge. At that temp, gelato stays soft and silky, almost spreadable, which is exactly why it's served with a flat paddle (called a spatola) instead of a round scoop. It also means the flavor is more expressive — cold temperatures mute taste, so serving gelato warmer lets every note come through.

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Gelato

The artisan way

• Lower fat (4–9%)
• Less air churned in
• Denser, silkier texture
• Served warmer (~18–22°F)
• More intense flavor
• Made fresh from scratch

Ice cream

The classic scoop

• Higher fat (10–25%)
• Up to 50% air (overrun)
• Fluffy, creamy texture
• Served colder (~5–10°F)
• Milder, creamier flavor
• Usually mass-produced

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So which is "better"?

Honestly? That's the wrong question. They're two different things designed for two different experiences. Ice cream is nostalgic, indulgent, and perfect for a root beer float or a giant sundae. Gelato is for when you want something that tastes alive — when you want to actually taste the strawberry, the pistachio, or the dark chocolate without anything getting in the way.

At The Gelato Lab, we make everything from scratch — no premixes, no shortcuts. We rotate 24+ flavors and always have dairy-free sorbetto options too. The difference between our gelato and a pint from the grocery store freezer section is the same difference between a home-cooked meal and a microwave dinner. Both fill you up. Only one actually satisfies.

Come taste it yourself

Words only go so far. The best way to understand what makes gelato different is to try a scoop of something you love — pistachio, mango sorbetto, tiramisu — and just pay attention. You'll taste it immediately.