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 MARCH GElato flavors:
Goat Cheese Cashew Caramel
Espresso Chip
Dairy Free Lemon Passionfruit
Hand in the Cookie Jar
Chock-full of Adventure
Lemon Berry Bliss
Got S’more Love?!
Coconutastica
Tag, You’re It!
Caramel Shortbread Crunch
Cha-Cha Churro
Dairy Free Sorbet
In-Shop COOKIES & BARS:
Chocolate Chip Toffee Cookies
Butterscotch Brownie
Chocolate Brownie
Dulce de Leche Cheesecake Cookies
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