HANDCRAFTED WITH LOVE IN CHICAGO
Similar to ice cream, our gelato starts with simple, local ingredients: milk, cream, sugar, and eggs. We start with our very own base recipe and combine it with real flavorings made fresh in our kitchens daily. We churn every day, in every shop to bring you the very best gelato in sometimes unconventional flavors.
For shop days and hours of operation, check out our LOCATIONS page.
SCROLL DOWN TO SEE SEPTEMBER’S FLAVORS!
A rotating monthly collection of Jessie’s special creations, including seasonal flavors, fan favorites, special limited edition collaborations with many well-known Chicago restaurants, breweries, bakeries and businesses, and more!
As a special treat, beginning Tuesday, August 17th, we will be featuring Chef Jessie’s Ben & Jerry’s: Clash of the Cones flavor in shop for a limited weekly run!! If you haven’t heard, Chef Jessie and 5 other ice cream masters from across the country were hand-picked to create an original Ben & Jerry’s ice cream flavor of their own on Food Network’s new show – Ben & Jerry’s: Clash of the Cones!
Episode 3 featured the Buddy challenge, where Chef Jessie created a Ricotta Cassatta gelato flavor with cherries, stracciatella, and almond cake balls! Episode 3’s flavor will be featured in shop through Monday, September 6th! Be sure to tune in this Monday, September 6th for the FINALE at 8PM CST to watch how it all plays out on Food Network & Discovery+!
If you don’t know what a Biscoff Cookie is, think a crispy shortbread cookie, with baking spices and caramel-y flavor. We take the creamy spread version of this amazing cookie to make a smooth and rich gelato!
Magic, fruity, and sparkly! A cherry, tutti-fruity base with marshmallows and sprinkles!
A Black Dog classic! House-made roasted peanut butter with sea salt.
Consistently our bestsellers and beloved by our customers! Our signature flavors will remain the same all season to enjoy at any time!
GOAT CHEESE CASHEW CARAMEL
Our most popular gelato flavor and the first flavor created under the Black Dog brand! Sweet, tangy, and a touch of salty. Similar to a cheesecake profile.
We use real, unsweetened chocolate (no cocoa powder, here) and then add a touch of coffee paste and honey. So rich!
Gelato generously layered with Oreo cookies and flavored with natural peppermint oil from an Indiana spice company.
MALTED VANILLA PRETZEL
Our “secret” ingredient is Ovaltine. Most malted flavored ice cream uses the Carnation brand, but we find the Ovaltine has its own distinctive flavor. Milk Chocolate covered pretzels are layered throughout.
HONEY BUTTER ALMOND
Sweet and buttery gelato with lightly-salted Honey Butter Almonds — the Korean snack with a cult following!
A favorite for kids and adults of all ages! Vanilla pudding is the secret ingredient added to the gelato base, and then we fold in chunks of vanilla cake and rainbow sprinkles to finish it off!
Flavors so rich you don’t even know that they’re made without milk, cream, and eggs! Just like our Featured Flavors, our Dairy-Free Flavors will rotate monthly to bring you new and exciting flavors on a regular basis!
APPLE CIDER SORBET
Seedling Farms Apple Cider creates the perfect fall sorbet flavor!
A rich, yet creamy, complex flavor profile that is nutty and sweet with a hint of coffee!
PLUM MOSCATO SORBET
Summer red plums paired with a sweet Moscato!
Gelato vs. 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 the serving temperature. Gelato is served warmer than ice cream, around 7 to 12 degrees Fahrenheit, which leaves your mouth less numb. This allows you to better 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