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 OCTOBER GElato flavors:
Goat Cheese Cashew Caramel
Dairy Free Strawberry
Dairy Free Chocolate
Pumpkin Cheesecake Nutella
Chocolate Peanut Butter Cup Caramel
Yuzu Licorice Sorbet
Coconut Almond Chip (dairy free)
SCROLL DOWN TO SEE FEBRUARY’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!
Delight your tastebuds with this rich, creamy, sweet, and tangy gelato!
RASPBERRY ROSE PETAL
A romantic flavor with raspberries and a hint of rose petal. Serve with some chocolate sauce and someone you love. 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!
This green mint is one of Jessie’s favorite. We use a natural peppermint oil from a spice company in Indiana to get the bold flavor. Oreo cookies are generously layered throughout.
Allergens: Dairy, Eggs, Wheat
VANILLA SEA SALT CARAMEL
Vanilla gelato with a ribbon of salted caramel.
Allergens: Dairy, Eggs
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!
A sophisticated flavor composed of coconut, peanut butter, honey, cinnamon, and saffron.
Allergens: Coconut, Peanut
LEMON CHAMPAGNE SORBET
Tart lemon and dry champagne balance out this sweet sorbet for the perfect celebratory treat. 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.