Gelato vs ice cream vs frozen custard: what's the difference?
Gelato, ice cream and frozen custard are all frozen dairy desserts, but they differ in fat, air, eggs and serving temperature. Gelato is usually lower in fat, denser and served warmer. Ice cream has more fat and more air. Frozen custard is ice cream made rich with egg yolk. Those differences change the texture and how strongly you taste the flavour.
Quick comparison
| Gelato | Ice cream | Frozen custard | |
|---|---|---|---|
| Typical fat | Lower (artisan gelato about 6–9% butterfat) | Higher (in NZ, at least 10% milk fat) | High (US rules: at least 10% milkfat) |
| Air | Less, so denser | More, so lighter | Usually dense |
| Egg | Sometimes | Optional | Yes, egg yolk is the point |
| Served at | Warmer, about -14 to -11°C | Colder, scooped from a freezer | Often served fresh and soft |
| Texture | Silky, elastic, glossy | Creamy, rounder scoops | Very rich and smooth |
What is ice cream?
In New Zealand, ice cream has a legal definition. Under the original trans-Tasman food standard for ice cream, Standard 2.5.6, a product sold as ice cream had to contain at least 100 grams of milk fat per kilogram and at least 168 grams of food solids per litre. In plain terms, that is a minimum of about 10% milk fat. It means a product called ice cream has to be genuinely creamy, not just sweetened ice.
Ice cream is churned while it freezes, which beats in air. The amount of air varies a lot between products. Cheaper ice creams tend to have more, which makes them lighter and quicker to melt; premium ice creams usually have less and feel heavier on the spoon.
What is gelato?
Gelato is the Italian take on ice cream. It is typically made with more milk and less cream, so it is lower in fat, and it is churned more slowly so less air gets in. According to the Wikipedia entry on gelato, artisanal gelato runs about 6–9% butterfat and roughly 25–35% air, and it is served at around -14 to -11°C.
Serving it warmer is a big part of the experience. Gelato is soft and glossy in the cabinet and flavours come through intensely because there is less fat coating your tongue and less cold numbing it.
What is frozen custard?
Frozen custard is ice cream enriched with egg yolk. In the United States the rules are specific: as the frozen custard article notes, it must contain at least 10% milkfat and 1.4% egg yolk solids. The yolks make it dense, smooth and rich, a bit like a frozen crème anglaise. It is often served soft, straight from the machine.
Where does sorbet fit?
Sorbet is the odd one out: fruit, sugar and water, usually with no dairy. It is lighter, icier and very refreshing. Sherbet sits in between, with a small amount of dairy added. If you are avoiding dairy, see our guide to dairy-free ice cream bases, which covers plant-based ice creams that are creamier than sorbet.
Why the differences matter for flavour
Three things decide how a frozen dessert tastes:
- Fat: more fat feels creamier but slightly mutes bright flavours like fruit.
- Air: less air means more flavour per spoonful and a slower melt.
- Temperature: warmer means softer texture and stronger taste.
That is why fruit flavours shine in gelato and sorbet, while rich flavours like salted caramel, peanut butter and chocolate fudge feel at home in ice cream. It is also why letting a tub of ice cream warm up a little before serving makes it taste better. Our post on softening ice cream explains how.
Common myths
A few ideas about gelato and ice cream come up again and again. Here is the reality behind them:
- "Gelato has no cream." Most gelato does contain some cream; it just uses a higher proportion of milk, so it ends up lower in fat than ice cream.
- "Gelato is always made with eggs." Some gelato bases use egg yolk, especially custard-style flavours, but many fruit and milk-based gelati contain none.
- "Ice cream is just frozen cream." Ice cream is a balanced mix of milk, cream, sugar and solids, churned to add air. Freezing plain cream gives you a hard, greasy block.
- "Soft means low quality." Softness mostly comes from serving temperature and recipe, not quality. Gelato is soft because it is served warmer; a quality ice cream softened for a few minutes is soft too.
- "Frozen custard and ice cream are the same." In the United States, frozen custard has a legal minimum of egg yolk solids; ice cream does not need any egg at all.
The labels matter less than the experience. Taste the texture, notice how the flavour comes through and how quickly it melts, and decide what you like best.
How we make ours
Wooden Spoon makes ice cream, not gelato. Each batch starts as a custard cooked on the stove with organic New Zealand milk and cream, which is cooled, aged and slow-churned. Our ice cream bases are made without egg, so it is not frozen custard either, despite the cooked base. You can read the step-by-step on our how it's made page, and more about what makes small-batch ice cream different.
Which should you choose?
- Want intense fruit or nut flavour and a soft, silky texture? Try gelato.
- Want a creamy scoop with mix-ins, swirls and chunks? Ice cream is built for that.
- Want maximum richness? Look for frozen custard.
- Want something light and dairy-free? Sorbet or a plant-based ice cream.
Or don't choose. A scoop of each, side by side, is the best way to taste the difference. Start with our ice cream flavours.
Frequently asked questions
Is gelato healthier than ice cream?
Gelato is often lower in fat than ice cream, but it can be just as high in sugar, and portion size matters more than the label. Neither is a health food. If you are watching fat or sugar, compare the nutrition panels of the specific products rather than assuming one style is lighter.
Why does gelato taste stronger than ice cream?
Gelato usually has less fat and less air than ice cream and is served a few degrees warmer. Fat coats your tongue and very cold food numbs your taste buds, so a lower-fat, denser product served warmer lets the flavour come through more intensely.
Is Wooden Spoon ice cream a gelato?
No. We make ice cream, starting from a custard cooked from scratch with organic New Zealand milk and cream, then slow-churned. Our ice cream bases are made without egg, so it is not a frozen custard either, even though the cooked base is a custard-style mix.
