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 NOVEMBER’S 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!
SMOKEY CHOCOLATE CHERRY
Bittersweet chocolate gelato scented with smokey Lapsang souchong tea, fudge swirl, and luscious Amarena dark cherries.
BAKED APPLE
Spiced baked apples folded into a cream cheese brandy gelato and layered with caramel and flaky pie crust!
SIGNATURE FLAVORS
Consistently our bestsellers and beloved by our customers! Our signature flavors will remain the same all season to enjoy at any time!
VANILLA SEA SALT CARAMEL
Our house-made caramel is what makes this flavor stand out! We cook the caramel almost until it is burned, creating an intense flavor that goes beyond just sweet that shines through the fat of the dairy. Sea salt balances out the caramel.
PISTACHIO
A simple classic that is so good! This blend of pure pistachio with a hint of almond is a nod to Jessie’s love of pistachios.
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!
CRANBERRY-RASPBERRY ORANGE
A tart and sweet combination perfect for Fall!
PERSIMMONS
Rich, tangy, and sweet – persimmons are the “love child of a mango and red pepper” with notes of honey and caramel.
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