The Key Differences Between Ice Cream, Gelato, Sorbet, Sherbet, and More (2024)

Ice Cream

The USDA requires ice cream to contain at least 10 percent milkfat (also called butterfat). By definition, ice cream must also be churned during freezing and be sweet. If you're an ice cream fanatic, it's easier than you think to make your own, even if you don't have an ice cream maker.

Soft-Serve Ice Cream

Soft-serve ice cream is a subset of ice cream. Both have the same ingredients and at least 10% milkfat, but soft-serve is delivered directly from a machine that continually incorporates more air into the base, preventing it from hardening. The result is a smoother, softer-textured ice cream with no scooping required.

Frozen Custard

This uber-creamy treat is the same as ice cream, except egg yolk is added to the base. Like ice cream, it has a minimum of 10% milkfat, but frozen custard tends to be dense and soft, like soft-serve ice cream, and is popular in the Midwest and South.

Frozen Yogurt

Yogurt—instead of milk or cream—gives this frozen dairy dessert its creaminess. Otherwise, it's made the same way as ice cream but with less than 10% milkfat. For the most part, frozen yogurt retains some of the probiotic benefits that yogurt delivers, depending on the brand, giving it a healthy advantage over ice cream.

Gelato

"Gelato" means "ice cream" in Italian, but the two are not the same. While gelato has a custard base like its American cousin, it has less milkfat (4 to 9%) and less air churned into it during freezing, which makes its texture denser. Gelato is traditionally served at a slightly warmer temperature than ice cream, so it feels a bit softer and looks glossier than ice cream.

Sherbet

Sherbet is a fruit and dairy based frozen dessert made with pureed fruit and/or fruit juice and milk or cream. It usually contains added sugar and sometimes egg whites or gelatin. The milkfat content of sherbet is only 1 to 2%, making it a good dessert option for anyone on a low-fat diet.

Sorbet

This dairy-free frozen delight contains just fruit and sugar. It's often churned in an ice cream maker, which makes it scoopable but not creamy. Restaurants use sorbet as a palate cleanser during multi-course meals because its intense fruit flavor is extra-refreshing.

Granita (aka Italian Ice)

Granitas have ingredients that are identical to sorbet—pureed fruit (or juice), sugar, and water—but they differ in texture. Unlike sorbet, which is smooth-churned, granita is scraped repeatedly during the freezing process, loosening its structure into icy flakes.

Vegan Ice Cream

Technically, there is no such thing as "vegan ice cream" because ice cream, by definition, has a dairy component. Nevertheless, grocery store freezer cases are full of "dairy-free frozen treats" that come very close to ice cream. Manufacturers achieve that similar taste and texture using bananas or non-dairy milk from soy, nuts (mostly almonds and cashews), coconut, and oats.

Frequently Asked Questions

• Which is a healthier option: sorbet or gelato?

  In comparing sorbet and gelato, the latter has more calories and fat because it contains milk. Sorbet is just fruit juice and sugar (no dairy) and has fewer calories, so many consider it the healthier option.
  

• What are the differences between gelato and ice cream?

  Gelato and ice cream are both dairy-based but differ in composition and how they're made.

  • Gelato generally has less than 10% fat content, while ice cream has more than 10% milkfat.
  • Gelato has less air churned into it, making it denser and glossier.
    

• What makes sorbet different from sherbet?

  Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. That gives sorbet a brighter, more vibrant flavor and sherbet a creamier consistency.
  

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