What’s Your Favorite?

Each month, the cases at all of our Chicago gelato shops are filled with a combination of our signature and specialty flavors. Our signature flavors are consistently our best sellers and beloved by our customers, while our specialty flavors are created by Chef Jessie’s creative genius and in collaboration with our many well-known Chicago restaurants, breweries, and businesses. This year, we’ve added many gluten and dairy-free gelato flavors to our menu!

Visit often! We change our menu monthly. Many of our flavors sell out quickly.

Now Available Through UBEREATS and DOORDASH!

JULY FLAVORS

As of July 2, 2020| Download MENU

be sure to follow us on Instagram and Facebook for the latest updates on what Chef Jessie is up to next!

Gelato versus Ice Cream

Gelato and ice cream are similar in that they both are made with cream, milk, sugar and eggs. However, gelato is creamier, smoother and silkier, as well as denser and more elastic than ice cream. In the gelato making process, less air is incorporated while churning, which is how gelato achieves its creamy texture with less fat than traditional American style ice cream. 

Another difference is serving temperature. Gelato is served warmer than ice cream, around 7 to 12 degrees Fahrenheit, which leaves your mouth less numb so you are better able to taste the intense flavors.

All of our flavors begin with our custom base which is flavored and matured for 24 hours. The liquid bases are then delivered to our gelato shops for spinning. Only the gelato we make that morning is sold that day. In the summer months, we produce between 400-700 gallons a week. 

Come to our shops and see the difference for yourself! #ChicagoStyleGelato