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.
SHOPS ARE CLOSED FOR THE SEASON, BUT YOU CAN STILL GET YOUR FAVORITE GELATO YEAR-ROUND THROUGH PINT CLUB. SCROLL TO SEE DECEMBER’S PINT CLUB FLAVORS.
Rotating monthly featured flavors created in collaboration with many well-known Chicago restaurants, breweries, and businesses.
BAKER MILLER’S CINNAMON ROLL
Chunks of Baker Miller’s decadent sourdough cinnamon rolls layered in a rich and sweet cream cheese gelato.
Custardy vanilla gelato with a boozy kick of rum-soaked raisins.
Classic “Nocciola” or hazelnut gelato with a crunchy candy bar swirl.
Consistently our bestsellers and beloved by our customers!
GOAT CHEESE CASHEW CARAMEL
Our most popular gelato flavor and the first flavor created under the Black Dog brand! Sweet, tangy, and a touch of salty. Similar to a cheesecake profile.
We use real, unsweetened chocolate (no cocoa powder, here) and then add a touch of coffee paste and honey. So rich!
Gelato generously layered with Oreo cookies and flavored with natural peppermint oil from an Indiana spice company.
So rich you don’t even know that they’re made without milk, cream, and eggs!
Rich and creamy with a complex profile that is nutty and sweet with a hint of coffee.
A coconut base and strawberries sure to make you reminisce on summer.
LEMON PASSION FRUIT
Super tangy and bright with a creamy finish.
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.
Come to our shops and see the difference for yourself! #ChicagoStyleGelato