Gelato is often briefly described as Italian ice cream, and while this explanation isn’t wrong, it only reveals part of the truth. The tradition of gelato, originating from Italy, differs from regular cream-based ice cream not just by geography or a more resonant name – the most important differences arise during production and are most felt when tasting the dessert.
„Indeed, gelato has a unique character and is usually denser, creamier, melts more slowly in the mouth, and the flavor unfolds a bit differently than when eating regular cream-based ice cream,” says”Pieno žvaigždės” company’s technological engineer Vitalija Masiulienė.
Where the difference lies
The differences between cream-based ice cream and gelato first become apparent when looking at their composition. Regular cream-based ice cream is more often made with a higher amount of cream, thus containing more milk fat.
Gelato is typically made using more milk and less cream, so it is usually lower in fat than classic cream-based ice cream. However, lower fat content doesn’t mean the dessert has to be less expressive – on the contrary, with the right balance of ingredients, a lower fat content can allow the main flavor to be perceived more clearly.
„Cream-based ice cream is often associated with richness, fluffiness, and a distinct creamy sensation. With gelato, a different result is sought – for the texture to be denser, and the flavor to be clear without making the dessert too heavy. The ratio of ingredients is very important here – if one element dominates too strongly, the whole sensation is lost,” explains V. Masiulienė.
More substance, less air
Another significant difference is the amount of air. When making ice cream, air enters the mass during mixing and freezing. This is necessary because without air, the ice cream would be too hard and difficult to eat. However, the amount of air can vary greatly – regular cream-based ice cream is usually fluffier, while less air is incorporated into the gelato tradition. This means that the same spoonful contains more of the ice cream mass itself, resulting in a creamier, thicker, and more cohesive taste.
The melting sensation also differs. Cream-based ice cream often first provides a stronger impression of coldness, creamy richness, and sweetness. Gelato, due to its denser structure and lower air content, melts a bit slower, thus highlighting not only the sweetness but also the character of the specific flavor.
According to V. Masiulienė, consumers don’t need to know all the production details for the difference to be clear: „I think the simplest way to recognize the difference is to observe the texture and aftertaste. Gelato should be neither watery, nor too sweet, nor too heavy. It should be balanced: sufficiently creamy, with a sufficiently distinct flavor, and melting pleasantly in the mouth.”
Why gelato appears alongside regular ice cream
According to V. Masiulienė, consumers in Lithuania are increasingly interested not only in taste but also in how the dessert is made, what texture it has, and how it differs from usual choices. Therefore, alongside classic cream-based ice cream, there is also room for gelato – a frozen milk dessert where more attention is paid to density, creaminess, smooth melting, and a more pronounced flavor. It is precisely this experience that manufacturers aimed to create in the new „PASAKA GELATO” line, marking a new stage in the „Pieno žvaigždės” dessert range.
„Gelato is interesting because at first glance it looks very similar to regular ice cream, but when you eat it, the difference becomes quite clear,” says V. Masiulienė.
The new „PASAKA GELATO” line features six flavors – from classic vanilla and chocolate to richer or more unexpected combinations. Consumers can choose vanilla, chocolate, vanilla with raspberry filling and yogurt glaze with raspberry pieces, caramel with salted caramel filling and milk chocolate flavored glaze with almonds, Japanese green tea matcha with strawberry filling, and summer berry flavor with red currant and cranberry filling.
