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.
In-Shop SEPTEMBER GElato flavors:
Goat Cheese Cashew Caramel
Dairy Free Lemon Passionfruit
Dairy Free Chocolate
Smokey Chocolate Cherry
Milk and Cookies
Raspberry Apple Cider Sorbet (dairy free)
Blueberry Yuzu Licorice Sorbet (dairy free)
In-Shop COOKIES & BARS:
Chocolate Chip Toffee Cookies
Dulce de Leche Cheesecake Cookies
SCROLL DOWN TO SEE OCTOBER’S PINT CLUB 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!
Enough said. Allergens: Dairy, Eggs
A cross between a latte and a chai latte in gelato form. Allergens: Dairy, Eggs.
Consistently our bestsellers and beloved by our customers! Our signature flavors will remain the same all season to enjoy at any time!
Our “secret” ingredient is Ovaltine. Most malted flavored ice cream uses the Carnation brand, but we find the Ovaltine has its own distinctive flavor. Allergens: Dairy, Eggs, Wheat
GOAT CHEESE CASHEW CARAMEL
Sweet, tangy, and a touch of salty. Similar to a cheesecake profile. Our most popular flavor and the first flavor created under the Black Dog brand! Allergens: Dairy, Eggs, Nuts
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!
DAIRY FREE PUMPKIN SPICE
The dairy free version of pumpkin spice. Allergens: Coconut
DAIRY FREE DIRTY CHAI
The dairy free version of a spiced black tea with a shot of espresso in gelato form. Allergens: Coconut
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.