Why is Gelato Softer than Traditional Ice Cream?

Introduction

When it comes to frozen desserts, the choice often boils down to gelato or traditional ice cream. Both offer a delightful escape from the heat and bring joy to people of all ages. Yet, gelato stands out with its unique texture and richer taste. Why is gelato softer than traditional ice cream? Beyond texture, understanding these differences can help you make a more mindful, healthier choice. In this article, we’ll explore what makes gelato softer—and why that softness is just the beginning of its advantages.

Understanding Gelato and Traditional Ice Cream

What is Gelato?

Gelato, the Italian word for ice cream, differs significantly from its industrial counterpart. Originating in Italy, gelato’s modern form has delighted tastebuds since the late 1500s. It’s handcrafted in small batches, emphasizing natural ingredients and bold flavors. Unlike many traditional ice creams, our gelato is made without eggs—unless the recipe calls for it in a specialty flavor. This focus on simplicity results in a treat that feels lighter and more authentic.

What is Traditional Ice Cream?

Traditional ice cream, particularly common in the U.S., often uses a custard base made with cream and egg yolks, contributing to a rich texture. It is typically produced on an industrial scale, using heavy processing and artificial stabilizers. While ice cream may appear creamier at first glance, its ingredients and production methods are quite different from gelato’s more natural approach.

Key Differences Between Gelato and Traditional Ice Cream

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