What makes Gelato Classico superior to all the rest? Our unique italian process creates the ultimate combination of flavor intensity, richness, density, and texture. We use only the highest quality ingredients money can buy. No preservatives or artificial flavors used. Lavish amounts of fresh fruits are used in our fruit flavors. Consistent quality control to insure "the perfect ice cream" every time.

Gelato Classico is proud of the position it has earned among ice cream gourmets and is absolutely committed to upholding its high standard of quality. Gelato Classico is an acknowledged innovator and leader in super-premium ice creams, the largest franchisor of Italian Ice Cream, and a regular winner at ice cream tastings across the country.

Gelato, or the plural Gelati, is Italian ice cream. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser and more flavorful product. Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is known as sorbetto (also known as sorbet). Traditionally, milk-based gelato originated in northern Italy, while the fruit and water based sorbetto came from the warmer parts of southern Italy. Dairy gelato is made with cow's milk (whole or skim) and contains less butterfat depending on the ingredients (nuts, milk, or cream increase the fat content). North American style ice creams contain more butterfat than gelato, ranging from 10% to 18% since cream is used. Gelato is usually made with whole milk which is 3 to 4% butterfat.