When choosing a frozen dessert, texture, ingredients, and flavour matter. Ice cream, gelato, sorbet, and frozen yoghurt each offer a distinct experience. Here’s how they differ.
Ice cream
Ingredients
Ice cream is made from cream, milk, sugar, and often egg yolks. It must contain at least 10 percent milk fat.
Texture and flavour
It is whipped quickly, incorporating about 50 percent air. This creates a light, fluffy texture with larger ice crystals. The flavour profile is rich and creamy, with options ranging from vanilla to chocolate fudge brownie.
Serving temperature
Ice cream is usually served at around minus 25 degrees Celsius.
Gelato
Ingredients
Gelato uses more milk than cream and contains between 4 and 9 percent fat. It does not include egg yolks.
Texture and flavour
Churned slowly, gelato incorporates less air, usually between 20 and 30 percent. The result is a dense, silky texture with intense flavours, often made with natural ingredients such as fruit or high-quality chocolate.
Serving temperature
Gelato is served warmer than ice cream, at about minus 10 degrees Celsius.
Sorbet
Ingredients
Sorbet is dairy-free. It is made from fruit puree or juice, sugar, and water, making it suitable for vegans.
Texture and flavour
It has a refreshing, icy texture with larger ice crystals and bold, fruity flavours. Sugar content is often higher to balance acidity.
Serving temperature
Sorbet is typically served at a temperature similar to ice cream, though it can be slightly softer.
Frozen yoghurt
Ingredients
Frozen yoghurt is made from yoghurt, milk, and sugar. It often contains live probiotic cultures.
Texture and flavour
It has a smooth, creamy texture with a lighter feel than ice cream. The flavour is tangy and ranges from classic tart to fruit-based options.
Serving temperature
Frozen yoghurt is served at temperatures similar to ice cream, making it easy to scoop.
Fun facts about frozen desserts
• The oldest recorded ice cream recipe dates back to 17th-century Italy.
• In Italy, gelato is often served with a spade instead of a scoop to preserve its texture.
• Sorbet flavours range beyond fruit, with options like basil and jalapeño gaining popularity.
• Frozen yoghurt rose to popularity in the 1980s as a lower-fat alternative to ice cream.
