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Gelato: Authentic Italian Artisanal Ice Cream
Gelato has become increasingly popular in Finland in recent years, thanks to its rich flavour, creamy texture, and artisanal production process. Unlike mass-produced ice cream, gelato is crafted with care, giving businesses the opportunity to offer customers a premium dessert experience that stands out.
Whether you're opening a gelato shop, expanding your ice cream offering, or looking for premium ingredients for artisan desserts, Nic provides everything you need to create authentic Italian gelato.
In our video, we introduce Nic's gelato range, including flavour pastes, variegatos, gelato bases, and other professional ingredients.
Whether you're opening a gelato shop, expanding your ice cream offering, or looking for premium ingredients for artisan desserts, Nic provides everything you need to create authentic Italian gelato.
In our video, we introduce Nic's gelato range, including flavour pastes, variegatos, gelato bases, and other professional ingredients.
Everything You Need for Professional Gelato Production
Nic offers a complete range of ingredients and support services for professional gelato makers.- Our assortment includes: Flavour pastes from Fabbri, Galatea, and MEC3, variegatos, gelato and sorbet bases, vegan gelato ingredients, organic gelato products and Nic Base50 - specially developed for the Finnish market and suitable for lactose-free gelato production.
- Training and Workshops:Â We regularly organize product demonstrations and workshops together with our partners. Our experts can also visit your business to provide hands-on guidance and help your team master the art of artisan gelato production.
- Freedom to Choose Your Equipment:Â Our focus is on ingredients, recipes, and expertise, allowing you to select the equipment that best suits your business. We can also help you create custom-branded gelato cups, packaging, and serving products to strengthen your brand.
Tutustu gelato-tuotteisiimme
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What is gelato?
Gelato is traditional Italian artisanal ice cream, known for its smooth texture, intense flavour, and premium quality. While the word gelato simply means "frozen" in Italian, authentic gelato differs significantly from conventional ice cream in both ingredients and production methods.
The result is a dessert with a denser texture, lower fat content, and more pronounced flavour.
The result is a dessert with a denser texture, lower fat content, and more pronounced flavour.
Gelato vs Ice Cream: What's the Difference?
Many customers ask about the difference between gelato and traditional ice cream. The key differences lie in fat content, air incorporation, serving temperature, and flavour intensity.- Lower Fat Content: Gelato typically contains more milk and less cream than traditional ice cream, resulting in a lower fat percentage while allowing flavours to shine through more clearly.
- Less Air (Lower Overrun): Gelato is churned more slowly, incorporating less air. This creates a denser texture and a more intense flavour experience.
- Warmer Serving Temperature: Gelato is usually served at approximately -12°C to -14°C, compared to traditional ice cream at around -18°C. The warmer serving temperature helps release flavour aromas more effectively.
- Richer Flavour Experience:Â Because gelato contains less fat and air, customers often perceive flavours as more authentic and intense.
- Smaller Portions: Due to its richness and density, gelato is often served in smaller portions than traditional ice cream.
Why Make Your Own Gelato?
- Customers Value Artisan Products: Handcrafted gelato communicates quality and authenticity, two qualities today's consumers actively seek.
- Full Control Over Ingredients:Â You always know exactly what goes into your products and can tailor recipes to customer preferences.
- Unlimited Flavour Creativity:Â Develop unique flavours, seasonal specials, and signature recipes that make your business stand out from competitors.
- Eye-Catching Product Presentation: Beautifully decorated gelato displayed in a professional gelato showcase naturally attracts customers and increases impulse purchases.
- Differentiate Your Business: The ability to create unique flavour combinations and visual presentations gives your business a clear competitive advantage.
How to Make Gelato
Step 1: Prepare the Gelato BaseCreate your gelato base using either a cold process or a hot process with pasteurization.
Step 2: Add Flavour Pastes
Mix your chosen flavour paste into the finished base. Options range from classic pistachio and hazelnut to fruit-based sorbets and seasonal flavours.
Step 3: Freeze the Mixture
Process the mixture in a gelato machine until the desired texture is achieved, then transfer it to a display pan.
Step 4: Add Variegatos and Decorations
Enhance your gelato with:
- Variegatos
- Nuts
- Cookie pieces
- Berries
- Chocolate inclusions
Step 5: Shock Freeze Before Display
Allow the gelato to rest in a blast freezer before transferring it to the display case. This helps stabilize the product and supports longer-lasting quality.
Branded products
Do you have a great-looking logo, a beautiful image, or a catchy tagline?
We can help you get it on your gelato cups, decorative cookies, or napkins!
Branded products also boost your visibility on social media!
Get in touch, and we'd be happy to tell you more!
Interested in branded products?
Please contact us and we'll tell you more!
Interested in gelato?
Want to know more about gelato products? Contact Carina and she'll tell you more!
Carina Hoisko
Area Sales & Gelato Product Manager
+358 400 581 854
carina.hoisko@nicice.fi
+358 400 581 854
carina.hoisko@nicice.fi
Gelato: Authentic Italian Artisanal Ice Cream
Gelato has become increasingly popular in Finland in recent years, thanks to its rich flavour, creamy texture, and artisanal production process. Unlike mass-produced ice cream, gelato is crafted with care, giving businesses the opportunity to offer customers a premium dessert experience that stands out.Whether you're opening a gelato shop, expanding your ice cream offering, or looking for premium ingredients for artisan desserts, Nic provides everything you need to create authentic Italian gelato.
In our video, we introduce Nic's gelato range, including flavour pastes, variegatos, gelato bases, and other professional ingredients.
Everything You Need for Professional Gelato Production
Nic offers a complete range of ingredients and support services for professional gelato makers.- Our assortment includes: Flavour pastes from Fabbri, Galatea, and MEC3, variegatos, gelato and sorbet bases, vegan gelato ingredients, organic gelato products and Nic Base50 - specially developed for the Finnish market and suitable for lactose-free gelato production.
- Training and Workshops:Â We regularly organize product demonstrations and workshops together with our partners. Our experts can also visit your business to provide hands-on guidance and help your team master the art of artisan gelato production.
- Freedom to Choose Your Equipment:Â Our focus is on ingredients, recipes, and expertise, allowing you to select the equipment that best suits your business. We can also help you create custom-branded gelato cups, packaging, and serving products to strengthen your brand.
See our gelato products
Product set carousel
What is gelato?
Gelato is traditional Italian artisanal ice cream, known for its smooth texture, intense flavour, and premium quality. While the word gelato simply means "frozen" in Italian, authentic gelato differs significantly from conventional ice cream in both ingredients
and production methods.
The result is a dessert with a denser texture, lower fat content, and more pronounced flavour.
The result is a dessert with a denser texture, lower fat content, and more pronounced flavour.
Gelato vs Ice Cream: What's the Difference?
Many customers ask about the difference between gelato and traditional ice cream. The key differences lie in fat content, air incorporation, serving temperature, and flavour intensity.- Lower Fat Content: Gelato typically contains more milk and less cream than traditional ice cream, resulting in a lower fat percentage while allowing flavours to shine through more clearly.
- Less Air (Lower Overrun): Gelato is churned more slowly, incorporating less air. This creates a denser texture and a more intense flavour experience.
- Warmer Serving Temperature: Gelato is usually served at approximately -12°C to -14°C, compared to traditional ice cream at around -18°C. The warmer serving temperature helps release flavour aromas more effectively.
- Richer Flavour Experience:Â Because gelato contains less fat and air, customers often perceive flavours as more authentic and intense.
- Smaller Portions: Due to its richness and density, gelato is often served in smaller portions than traditional ice cream.
Why Make Your Own Gelato?
- Customers Value Artisan Products: Handcrafted gelato communicates quality and authenticity, two qualities today's consumers actively seek.
- Full Control Over Ingredients:Â You always know exactly what goes into your products and can tailor recipes to customer preferences.
- Unlimited Flavour Creativity:Â Develop unique flavours, seasonal specials, and signature recipes that make your business stand out from competitors.
- Eye-Catching Product Presentation: Beautifully decorated gelato displayed in a professional gelato showcase naturally attracts customers and increases impulse purchases.
- Differentiate Your Business: The ability to create unique flavour combinations and visual presentations gives your business a clear competitive advantage.
How to Make Gelato
Step 1: Prepare the Gelato BaseCreate your gelato base using either a cold process or a hot process with pasteurization.
Step 2: Add Flavour Pastes
Mix your chosen flavour paste into the finished base. Options range from classic pistachio and hazelnut to fruit-based sorbets and seasonal flavours.
Step 3: Freeze the Mixture
Process the mixture in a gelato machine until the desired texture is achieved, then transfer it to a display pan.
Step 4: Add Variegatos and Decorations
Enhance your gelato with:
- Variegatos
- Nuts
- Cookie pieces
- Berries
- Chocolate inclusions
Step 5: Shock Freeze Before Display
Allow the gelato to rest in a blast freezer before transferring it to the display case. This helps stabilize the product and supports longer-lasting quality.
Product set carousel
​Branded products
Do you have a great-looking logo, a beautiful image, or a catchy tagline?
We can help you get it on your gelato cups, decorative cookies, or napkins!
Branded products also boost your visibility on social media!
Get in touch, and we'd be happy to tell you more!
Interested in branded products?
Please contact us and we'll tell you more!
​Inspired by gelato?
Contact Carina and she will tell you more!
Carina Hoisko
Area Sales & Gelato Product Manager
+358 400 581 854
carina.hoisko@nicice.fi
+358 400 581 854
carina.hoisko@nicice.fi
Storbyvägen 7 | 786 71 | Dala-Järna
Telefon: +46 281 59 49 00
Epost: info@nicice.se Â