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.

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.

Talenti gelato is particularly special because we make it from scratch with the finest ingredients from around the world, and use an old world process that involves slow cooking our ingredients and making our gelato in smaller batches than most other ice cream in the US is made.

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.