In honor of National Ice Cream Day (our new favorite holiday?), we realized we should do a deep dive into the research in order to bring you the most in-depth comparison of all the categories of creamy, cold treats on the market. For Science.
So we did that! We called it lunch…
Loosely translated, ice cream, gelato, sherbet, and sorbet differ according to cream content. Ice cream contains the most, at a minimum of 10 percent milk fat (but usually runs between 14 – 25 percent). Gelato (which means “ice cream” in Italian), gets a slower churn than ice cream, resulting in a denser, creamier texture, despite having less fat (4 – 9 percent). Gelato tends to be more flavorful than ice cream, because the high fat in ice cream coats the tongue, creating a sort of oil slick over the taste buds that interferes with their ability to do their job. Gelato is a purer experience all around.
Sherbet, on the other hand, contains up to 2 percent milkfat but is mostly considered a fruit dessert. Sherbet is like a vegan-aspiring person’s gateway treat to sorbet (although some sorbets contain egg whites. Anyone who’s avoiding eggs is advised to ask for the ingredients).
Traditionally, the only other ingredients in sorbet are fruit and sweetened water.
We recommend all of them.
For Further Reading: