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 DECEMBER GElato flavors:
Goat Cheese Cashew Caramel
Cookies & Cream
Dairy Free Lemon Passionfruit
Dairy Free Chocolate
Butterscotch Bourbon Pecan
Blood Orange Sorbet
In-Shop COOKIES & BARS:
Chocolate Chip Toffee Cookies
Dulce de Leche Cheesecake Cookies
SCROLL DOWN TO SEE DECEMBER’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!
Creamy coffee gelato infused with notes of cardamon and rose water. Allergens: Dairy, Eggs
The Italian classic. Our signature pistachio is a nod to the bright green fake flavor that Chef Jessie loved as a kid but made with 100% pure pistachio paste. 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!
We use real unsweetened chocolate and do not rely on cocoa powder to create this rich chocolate. It does not look as dark as other chocolate ice creams but it is surprisingly rich! Allergens: Dairy, Eggs
Inspired by the classic dessert, Zabione, additional yolks are added for a rich custard base and finished with Marsala wine and Biscoff Cookie pieces. Allergens: Dairy, Eggs, Soy
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 LEMON PASSIONFRUIT
Super tangy and bright with a creamy finish. Allergens: Coconut
DAIRY FREE CHOCOLATE
Our signature Dairy Free Chocolate. Rich and fudgy. Allergens: Soy
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.