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 MAY GElato flavors:
Goat Cheese Cashew Caramel
Chocolate
Mint Cookie
Birthday Cake
Italian Custard
Espresso Chip
Malted Vanilla
Dairy Free Strawberry
Dairy Free Chocolate
Strawberry Peanut Butter Cup & cookie
Lemon Ginger Toasted Marshmallow
Sesame Cookie Dough
Olive Oil Torrone
Lemon Champagne Sorbet
Mango Hibiscus Sorbet
In-Shop we also have floats, pies, and baked goods!
SCROLL DOWN TO SEE MAY’S PINT CLUB FLAVORS!
FEATURED 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!
LEMON GINGER TOASTED MARSHMALLOW
This tart and tangy lemon gelato has a hint of spicy ginger, a toasted marshmallow swirl, and lemon shortbread cookie pieces. Allergens: Dairy, Eggs, Wheat, Soy
STRAWBERRY PEANUT BUTTER COOKIE
Strawberry gelato with strawberry jam swirl and chocolate peanut butter sandwich cookie pieces. Allergens: Dairy, Eggs, Wheat, Nuts
SIGNATURE FLAVORS
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
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
MINT COOKIE
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, Wheat
DAIRY-FREE FLAVORS
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!
MANGO HIBISCUS SORBET
A tropical vibe with a beautiful color. Allergens: No known common allergens.
LEMON CHAMPAGNE SORBET
The perfect tart treat as we welcome spring. This sorbet is a blend of tart lemon and sweet champagne. 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.
Join our Pint Club (our stop by one of our shops during the season) and see the difference for yourself! #ChicagoStyleGelato