Why Gelato Wins at Home
- Lower butterfat: Gelato typically contains 4–8% butterfat vs 10–20% in ice cream—so it is naturally lighter and more digestible for many people.
- More flavor-forward: Less fat means your palate isn't coated as much, so you taste the ingredients more directly.
- Smoother, denser texture: Gelato churned in commercial machines contains much less air than ice cream—typically 20–30% overrun compared to 50–100%—which makes each bite denser, creamier, and higher in quality.
- Often made with milk instead of heavy cream, and generally not many egg yolks – gelato is much more budget friendly versus making artisan ice cream at home.
The Wait Is Over—GelatoLab Is Live!
Make better gelato with the all-in-one platform for formulating, balancing, scaling, and organizing your recipes.