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Nutrition Facts of Gelato: Health Benefits, Uses and Delicious Recipes

The Nutrition Facts of Gelato

Gelato is one of the most popular italian dessert and it is hard to resist eating this creamy goodness.

Gelato is a frozen, wet-ice cream-like dessert that is popular in italy. There are many variations of gelato with fruit, nuts, or chocolate mixed.

Gelato is often served in desserts alongside sorbetto, ice cream and other ice-based treats.

This article explains the nutrition facts of gelato, benefits, what it is used for, along with some recipes to try.

How Gelato Is Made

Gelato is made with whole milk and sugar, it is a great source of calcium for non-milk drinkers but can also be made with non-dairy milks such as soy or almond for those who are lactose intolerant, vegan or those who choose not to consume dairy.

Gelato Ingredients

Torrance Kopfer studied the different traits that are imparted by the various ingredients added to gelato. Water in gelato can be imparted by alcohol, corn syrup, cream, eggs, fruits, milk, and sour cream.

Likewise, sugar can be obtained possibly from alcohol and certainly from chocolates, corn syrup and cream, fruits, milk, and sugar.

Fatty attributes can be achieved by incorporating chocolate, egg, milk, nuts, and sour cream.

Ingredients such as chocolates, cocoa powder, corn syrup, cream, eggs, milk, nuts, salt, and sugar impart solids to the gelato ice cream. Flavoring can be achieved by the addition of alcohol, cocoa nibs, cocoa powder, fruits, and spices.

Nutrition Facts of Gelato

A serving size 1oz (28g) of gelato contains:

  • Calories: 65Kcal
  • Fat: 4.8g
  • Carbohydrate: 9.1g
  • Protein: 1.1g
  • Fiber: 0.3g
  • Cholesterol: 2.8mg


Gelato is lower in calories than other types of ice cream, it contains less fat because there is no added butterfat so you don’t have to worry about eating too much fat.


Gelato has fewer carbohydrates because the cornstarch used in gelato has no gluten, which means that it doesn’t contain carbs from wheat flour like traditional ice cream does.


The milk proteins in gelato are of excellent biological value, because they contain all the essential amino acids. Milk proteins are important sources of essential amino acids like tryptophan and lysine. Proteins supply the amino acids required for growth of infants and for the maintenance of tissues in adults.

The Difference Between Gelato and Ice Cream

Though the differences are difficult to judge from a distance they are quite distinct.

Gelato and ice cream are creamy, frozen desserts made from ingredients that are both dairy and non-dairy origin.

The major differences between gelato and ice cream lies in the level of fat, SNF, stabilizer, emulsifiers and overrun. It is to be noted that no emulsifier is recommended for the formulation of gelato.

Health Benefits of Gelato

Gelato has a few more health benefits than you think.

Depending on the gelato, fresh fruit, dried fruit, nuts or cocoa, etc. can be incorporated into it, providing a bounty of nutrients. Some of which includes:


Gelato made by adding fresh berries may be rich in antioxidants. Antioxidants bind with free radicals liberated in the body which eventually helps in better health by preventing diseases and retarding senescence.

Vitamins and Minerals

Gelato supplies your body with vitamin C which is important for a strong immune system, healthy skin, repairing and maintaining your cartilage, bones, and teeth. Calcium, iron, vitamin A and protein source in gelato can also be added, though the amount can vary widely depending on the flavor.

Improves Vascular Function

Natural antioxidants in gelato are capable of reducing oxidative stress which eventually improves the vascular and physical function of the body.

Provides Energy

Gelato comprises of simple sugars and carbohydrates which our body can absorb and easily liberate the energy to do work.

Increases Metabolism

Several enzymes found in fruits such as pineapples and berries are helpful in gelato.

The high palatability of gelato stimulates the flow of digestive juices which enhances digestion.

Boost Hydration

Being rich in moisture, gelato can aid in hydration of the body too. Ice cream contains about 10-15% milk fat but gelato generally contains 0-8% total fat.

Lower Risk of Cardiovascular Diseases

As gelato is lower in fat, it makes it more flavorful than ice cream. Thus, the addition of sugar to experience that flavor is reduced. The low-fat content in gelato helps in reducing the risks associated with obesity and heart diseases.

How to Store Gelato

Gelato made with whole milk can last for about 1-3 days after preparation. The best way to store gelato in a refrigerator:

  • Keep a thermometer in the refrigerator at a temperature between 35°F to 40°F.
  • Open the door as little as possible. Every time the door
    opens, warm air enters which can raise the temperature of the refrigerator and lower the quality of gelato.
  • Cover gelato to prevent the loss of flavor and moisture. It also prevents the mixing of flavors and odors, so your gelato does not taste like onions.
  • Place gelato on a tray and put
    on the lowest shelf in the refrigerator. This will keep it from dripping onto and contaminating other foods.
  • Wrap leftovers to keep them from leaking and drying out. Plastic bags and containers work well. Most leftovers are best used within 3 to 4 days.

Gelato Recipes

Delicious and tasty gelato recipes you can try:

  • Yogurt gelato
  • Salted butter gelato
  • Chocolate gelato
  • Espresso coffee gelato
  • Cinnamon gelato
  • Cookies and cream gelato
  • Hazelnut gelato


Gelato is a delicacy that comprises natural ingredients making it healthier, tasty, lighter, and arguably more refreshing.

Churning Gelato at a slower rate makes it denser and intensifies it’s flavor. Gelato has a short shelf life and generally must be sold the same day.

The antioxidants in gelato enter into it through added fruits and flowers, that helps to reduce free radicals and the aging effect on the human body. Regular consumption of gelato can help boost the immune system thereby preventing several health hazards.

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