GELATO VS
ICE CREAM.
THE DIFFERENCE.

Fat content

Ice cream must contain at least 10% milk fat in the US (Singapore follows similar standards). Most premium ice creams run 12&#821318% fat.

Gelatotypically has 4&#82138% milk fat. Lower fat means the flavour hits cleaner and more intense — there is no fat coating the palate to muffle the taste.

Air (overrun)

Ice creamis churned with 50&#8213100% overrun — meaning a pint that weighs 500g might contain up to 50% air by volume. This makes it light and fluffy.

Gelato is churned with only 20&#821330% overrun. Less air means a denser product with a more concentrated flavour and a silkier, chewier texture. When you scoop gelato, it has resistance. Ice cream gives way easily.

Serving temperature

Ice creamis served at -18°C (0°F) or colder — hard, very cold, and needs to soften before scooping.

Gelatois served at -12 to -14°C (8&#821310°F) — warmer than ice cream. The warmer serving temperature contributes to the softer, silkier texture and allows the flavour to bloom on the palate immediately. This is why gelato cases in shops use different temperature settings than ice cream freezers.

Texture and flavour intensity

The combination of lower fat, less air, and warmer serving temperature gives gelato its signature qualities:

• Denser— less air means more product per scoop.
• Silkier— lower fat and warmer serving temperature create a smooth, almost elastic mouthfeel.
• More intense flavour— without a layer of fat on the palate, the flavour hits immediately and fully.
• Softer— gelato yields to the spoon more readily than hard ice cream.

Which is better for delivery?

Ice cream's higher fat content gives it more thermal tolerance — it can survive temperature swings during delivery better than gelato. Gelato's lower fat and warmer serving temperature make it more sensitive to the cold chain.

This is why gelato delivery requires more care: insulated packaging, ice packs, and dedicated delivery windows. For more on this, see our Gelato Delivery Guide.

How to tell if what you are eating is gelato or ice cream

If you are in a shop and unsure, here are the visual cues:

• Gelato is typically displayed in shallow metal trays (pozzetti) with a spatula, not scooped with an ice cream scoop. It has a matte, dense surface. If it is piled high and fluffy, it is probably ice cream.
• Ice cream is usually displayed in deep tubs and scooped with a round scoop. It holds tall shapes and has a glossy surface.

In Singapore, many shops use the word "gelato" loosely. The real test is the texture: if it is dense, silky, and intensely flavoured, it is gelato. If it is light, fluffy, and creamy, it is ice cream. Both can be excellent — they are just different products.