Gelato v’s Ice Cream

We have a couple of tours that include delicious, sweet treats, but as we often pass an ice cream and gelato stand on ALL our tours, it’s hard not to pay a visit. It’s like a magnetic lure, a temptress that can’t be resisted. We must indulge 😊

Visitors regularly observe and ask “why we have so many gelato bars in Sydney”. That, we don’t have a well-defined answer for, but we are not complaining. It might be because Sydneysiders love to live life to the fullest and having something sweet on hand at all times is important when making the most of every moment.

The other common question is “What’s the difference between Ice cream and Gelato”? That we do have an answer for. Read on to discover more …

Ice cream has a higher fat content (10-16%), faster churning process, and colder serving temperature, resulting in a creamier and airier texture. Gelato, on the other hand, has less fat (3-8%), is churned at a slower speed, and is served at a warmer temperature, leading to a more dense, smooth, and more intensely flavoured dessert.

Ice Cream flavours can sometimes be muted due to the higher fat content, which can coat the taste buds. It often relies on mix-ins, such as candies or swirls, for added flavour. Gelato has a more intense and concentrated flavour profile because it contains less fat, allowing the natural flavours to shine without the interference of excessive fat.

Both ice cream and gelato are delightful frozen treats, and personal preferences for one over the other usually comes down to texture and flavour.

Here at Ultimately Sydney, our favourite gelato/ice creameries in Sydney are Messina, Rivareno, Anita and Royal Copenhagen.