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 JUNE GElato flavors:
Goat Cheese Cashew Caramel
Chocolate
Mint Cookie
Birthday Cake
Italian Custard
Espresso Chip
Malted Vanilla
Dairy Free Strawberry
Dairy Free Chocolate
Blueberry French Toast
Walnut Fudge
Raspberry Rose
Dairy Free Cotton Candy
Strawberry Basil Sorbet
Cantaloupe Elderflower Sorbet
SCROLL DOWN TO SEE JUNE’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!
WALNUT FUDGE
A southern favorite! We lightly toast walnuts and then grind them into a creamy butter that gets generously added to our base. Once churned, we swirl rich chocolate fudge and fold in candied walnuts. Allergens: Dairy, Eggs, Nuts
BLUEBERRY FRENCH TOAST
All the flavors of French toast with blueberries in one gluten free gelato. Notes of butter, maple syrup, cinnamon in this creamy base with a swirl of our house made blueberry compote. Allergens: Dairy, Eggs
SIGNATURE FLAVORS
Consistently our bestsellers and beloved by our customers! Our signature flavors will remain the same all season to enjoy at any time!
CHOCOLATE
We use real unsweetened chocolate and do not rely on cocoa powder to create this layered flavor. It does not look as dark as other chocolate ice cream but it is surprisingly rich! Allergens: Dairy, Eggs
BIRTHDAY CAKE
This is a favorite for both kids and adults of all ages! Vanilla pudding is the secret ingredient in the base and then we fold in chunks of vanilla cake and rainbow sprinkles.. 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!
STRAWBERRY BASIL SORBET
A customer favorite! Sweet strawberry sorbet infused with fragrant fresh basil. Allergens: No known common allergens.
CANTALOUPE ELDERFLOWER SORBET
Sweet ripe cantaloupe with a slight floral note from the Elderflower. 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