Gelato translates to "ice cream" in Italian, but this dessert's texture is denser, smoother, and richer than American ice cream. Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all.

The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.

The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. Denser with less air, offering more product by weight in each serving. Lighter and fluffier due to higher air content, resulting in less actual product by weight.

By now, you know that gelato traditionally uses milk and cream as its main ingredients, and that sorbet primarily contains fruit juice or fruit purée and does not use dairy products or eggs. Sorbet is less creamy.