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.
Our shops are closed for the season, but you can still get your monthly gelato fix through our PINT CLUB.
SCROLL DOWN TO SEE JANUARY’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!
BUTTERSCOTCH BOURBON PECAN
Black Dog’s version of butter pecan with a twist! The addition of bourbon adds a decadent layer to an already delicious flavor profile of roasted pecans and house-made butterscotch!
Spiced A Black Dog favorite! We use a blend of our house-made strawberry puree and balsamic vinegar to create a perfectly- balanced flavor!
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 with no cocoa power to create this rich chocolate. Don’t let its lighter color fool you – it’s still decadent and rich!
MALTED VANILLA PRETZEL
Our “secret” ingredient is Ovaltine. Most malted flavored ice creams use the Carnation brand but we find that Ovaltine has is own distinctive flavor. Milk chocolate covered pretzel are layered throughout.
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!
The perfect crisp winter treat. This sorbet is a blend of tart lemon and sweet champagne.
A fun and classic Strawberry flavor in a non-dairy version.
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.