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
Dairy Free Lemon Passionfruit
Dairy Free Chocolate
Under the Sea
Sesame Cookie Dough
Mango Hibiscus (dairy free)
Rice Pudding (dairy free)
Raspberry Lychee (dairy free)
SCROLL DOWN TO SEE JUNE’S PINT CLUB 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!
Inspired by the NICRA Conference award winning flavor this salted buttery cracker gelato includes chunks of chocolate cracker bark. Allergens: Dairy, Eggs, Wheat
This tart and tangy lemon gelato has a hint of spicy ginger. Then we add in a toasted marshmallow swirl for a hint of sweetness. Allergens: Dairy, Eggs
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 and do not rely on cocoa powder to create this rich chocolate. It does not look as dark as other chocolate ice creams but it is surprisingly rich! Allergens: Dairy, Eggs
A favorite for both kids and adults of all ages! Vanilla pudding is the secret ingredient in the base. Then we fold in chunks of vanilla cake and rainbow sprinkles. Allergens: Dairy, Eggs, Wheat
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!
PINEAPPLE BASIL SORBET
A beautiful balance of pineapple and basil. Allergens: No known common allergens.
BLOOD ORANGE SORBET
A sweet and tart classic Italian flavor. 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