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 AUGUST GElato flavors:
Goat Cheese Cashew Caramel
Dairy Free Strawberry
Dairy Free Chocolate
Dairy Free Cinnamon Peanut Coconut
Dairy Free Raspberry Lychee Sorbet
Dairy Free Peach Tea Sorbet
SCROLL DOWN TO SEE AUGUST’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!
This unusual combination of bananas and coffee is surprisingly delicious. It’s made even better with notes of brown butter and pecan pralines. Banana + coffee = Banoffee Gelato! Allergens: Dairy, Eggs, Tree Nuts
A sweet Ricotta gelato with maraschino and dark cherries, candied orange peel, and chocolate. Allergens: Dairy, Eggs, Tree Nuts
Consistently our bestsellers and beloved by our customers! Our signature flavors will remain the same all season to enjoy at any time!
Inspired by the classic dessert, Zabione, additional yolks are added for a rich custard base and finished with Marsala wine. Allergens: Dairy, Eggs
This green mint is one of Jessie’s favorite. We use a natural peppermint oil from a spice company in Indiana to get the bold flavor. Oreo cookies are generously layered throughout. Allergens: Dairy, Eggs, Gluten
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!
PEACH TEA SORBET
Summer peaches with a tropical black tea – notes of mango & passionfruit. Allergens: No known common allergens
RASPBERRY LYCHEE SORBET
Raspberry sorbet with the sweet floral flavor of lychee. Allergens: No known common allergens.
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.