Frozen Desserts: More Than Just Ice Cream

July 1 kicks off National Ice Cream Month! In honor of this delicious treat, why not learn more about other frozen desserts that you may see this summer? We’re not responsible for any brain freezes while reading!


frozen gelato

Gelato featured at the 2014 NRA Show in Chicago, diagnosis Ill.

Gelato is an Italian frozen dessert, which is slightly denser than ice cream. While ice cream is made with cream, milk and sugar, air is then added to increase the quantity made. Gelato is made without adding air – producing a richer, creamier result!  Gelato also has about 18-26% less butterfat than ice cream. With this content, gelato will be less solidly frozen than ice cream, so it will melt faster when eaten. Lastly, gelato is served about 10-15 degrees warmer than ice cream. Like ice cream, gelato can be made in a variety of flavors.

Sorbet and Sherbet

The main difference between sorbet and sherbet is that sorbet is dairy-free – which is definitely a plus for anyone who is lactose intolerant. Both start with similar base ingredients – pureed fruit, sugar, and water. However, most sherbet does contain between 1-2 percent milk fat or cream.  Anything with more than 10% milkfat is considered ice cream.

Frozen Yogurt

It seems that frozen yogurt shops are everywhere now! Many ice cream franchises even have froyo options in their offerings. One reason is that frozen yogurt seems to be a healthier option for consumers, without sacrificing that sweet tooth.  But is it really better for you? In comparison, both ice cream and frozen yogurt are made from dairy products.  Frozen yogurt simply blends yogurt with an ice cream base. The calorie content doesn’t vary much between ice cream and froyo if both are made from whole fat dairy products. However, a low-fat, sugar-free frozen yogurt will cut back on calories, fat, and sugar. Just watch out for the toppings, which can really add up!

Frozen Custard

Frozen custard is similar to ice cream, with the addition of egg yolk, for a richer consistency. Frozen custard must contain at least 10% butterfat and 1.4% egg yolk. It also contains less air and ice crystals than ice cream. This makes custard a much creamier product. Like gelato, custard can be served at warmer temperatures than ice cream – typically around 18°F.

Shop with Central

frozen dessert

Ice Cream Dipping Cabinet #675-455

If you made it through without getting too hungry, why not check out our selection of ice cream equipment and supplies online? Whether you’re serving traditional ice cream or a creamy gelato, we can help! We have everything from ice cream cabinets to scoops – and you can always contact one of our helpful product consultants for more information!

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About Rachel Beck

Rachel Beck is a Content Specialist at Central Restaurant Products, a food service equipment and supply distributor in Indianapolis. Rachel specializes in the cooking equipment category. In her role, she is responsible for web product launches, and she also writes content for Central's catalog, website, and blog. Rachel contributes to social media channels, including Facebook, Twitter, and Google +. Rachel has attended NAFEM and looks forward to attending the National Restaurant Association Show this year.

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