Gelato maker vs ice cream maker: is there a difference

What makes gelato gelato

Three things separate gelato from American-style ice cream. First, the base: gelato commonly leans on milk more than cream, so it has less butterfat, and recipes vary on whether they use egg yolks. Second, air: gelato is churned more slowly and ends up denser, with less air whipped in. Ice cream makers call that air overrun. Third, temperature: gelato is traditionally served warmer than hard ice cream, which makes it softer and lets flavors come through more strongly.

Lower fat with less air gives gelato its dense, silky body. Higher fat and more air give ice cream its rich, fluffy scoop. Neither requires special hardware to make at home.

How the machine affects the result

Every home churning machine works the same way: a dasher turns while the bowl freezes the base. What changes the outcome is how fast the dasher turns and how it is shaped. A faster, open dasher whips more air in. A slower or more solid paddle folds in less air and gives a denser result.

That is why some machines ship with a gelato-specific paddle or a gelato setting. The Cuisinart ICE-100 listing calls out two churning paddles, one for rich ice cream and one specifically for gelato. The Breville Smart Scoop has gelato among its hardness settings. A machine without either can still make gelato; you control density mostly through the recipe and by stopping the churn once it is thick.

Freezing speed matters too. A compressor machine keeps the bowl cold for the whole churn, which helps keep ice crystals small. See compressor vs freezer bowl.

Machines that do both, from the listings

Cuisinart gelato maker vs ice cream maker

Cuisinart sells the ICE-100 as an ice cream maker and gelato machine, and the gelato part refers mainly to the second paddle. Its freezer bowl models, such as the ICE-30BC, use one dasher for everything. Both make gelato from a gelato recipe; the compressor model with the gelato paddle gives you an extra tool for a denser texture and lets you churn back to back without refreezing a bowl.

If gelato is the main thing you want, a compressor machine with a gelato paddle or setting is the most convenient choice. If you mostly make ice cream and want gelato occasionally, any decent churning machine will do.

Batch size is the other practical question. Gelato is usually eaten soon after it is made, at its softest, so a smaller batch that gets finished in a day or two often makes more sense than a big one that hardens in the freezer. A 1.5 quart machine suits most households. If you serve a crowd or want to make gelato and sorbet in one session, a 2 quart compressor model gives you more room. Our capacity guide explains how listed bowl size relates to finished yield, and large capacity ice cream makers covers the bigger machines.

How to make better gelato in any machine

Sugar balance is just as important as fat, because sugar controls how firm the gelato sets. Our sugar and fat ratios guide explains how to adjust. A Ninja Creami also has a Gelato program if you prefer frozen pints; see Creami gelato.

1. 1

   Use a gelato recipe: more milk, less cream. See how to make gelato at home.

2. 2

   Chill the base thoroughly, ideally overnight, so it churns quickly.

3. 3

   Use the gelato paddle or setting if your machine has one.

4. 4

   Stop churning as soon as the gelato is thick and glossy rather than letting it whip.

5. 5

   Serve it softer than ice cream; let a hardened container sit out a few minutes before scooping.

See the best gelato makers for home →

Frequently asked questions

Can I make gelato in a regular ice cream maker? Yes. Use a gelato recipe and stop churning once it is thick. A slower or gelato-specific paddle helps but is not required.

What makes gelato different from ice cream? Usually less butterfat, less air and a warmer serving temperature, which together give a denser, silkier texture.

Is a dedicated gelato machine worth it at home? For most people, no. A good compressor ice cream maker with a gelato paddle or setting covers both. Commercial gelato machines are built for shops; see machines for small shops.

Why is my homemade gelato icy? Often a base with too little sugar or solids, or a bowl that was not cold enough. See why homemade ice cream is icy.