Key Takeaways
Ever wonder about the difference between ice cream and gelato or sorbet and sherbet?
And then there’s frozen custard and yogurt, soft-serve and vegan ice cream, and granita.
The USDA requires ice cream to contain at least 10% milkfat (also called butterfat).
Victor Protasio
By definition, ice cream must also be churned during freezing and be sweet.
“While both date back to 16th-century Europe, gelato was invented by Bernando Buontalenti.
“Gelatos slow churning process creates a rich, indulgent consistencyperfect for layering flavors.”
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Gelato generally has less than 10% fat content, while ice cream has at least 10% milkfat.
Gelato has less air churned into it, making it denser and glossier.
Sorbet
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Sorbet is a French treat containing fruit and sugar.
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“Sorbet flavors are often fruit-forward, made from fruit juices or purees, ice, and sweetener.”
It’s often churned in an ice cream maker, which makes it scoopable but not creamy.
Restaurants usesorbetas a palate cleanser during multi-course meals because its intense fruit flavor is extra refreshing.
Talenti
The lack of dairy makes sorbetto lower in fat than ice cream and gelato.
Unlike sorbet, Scordel says sherbet contains some dairy, which makes it creamier.
The dessert is made with pureed fruit and/or fruit juice and milk or cream.
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It usually contains sugar and sometimes egg whites or gelatin.
The texture is similar to a slushie.
“Frozen custard, aka French style ice cream is ice cream with egg yolk,” says Vortsman.
Antonis Achilleos
Frozen Yogurt
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Yogurtinstead of milk or creamgives this frozen dairy dessert its creaminess.
Otherwise, it’s made the same way as ice cream but withless than10% milkfat.
The result is a smoother, softer-textured ice cream with no scooping required.
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