Frequently Asked Questions
How is Gelato different from Ice Cream?
Gelato and ice cream typically have the same ingredients: Milk, cream, sugar. The difference is in the ratios. Ice cream uses more cream vs. milk, while gelato uses more milk vs. cream so it’s lower fat. Plus, gelato is served at a warmer temperature and is whipped more slowly than ice cream. Add all of this up and you get a creamy, smooth, and intensely flavored gelato.
Why do you cover the gelato with lids?
We store our gelato under lids in a pozzetti display cabinet the traditional Italian way. The pozzetti keeps out light and air, so our gelato stays fresh and keeps its perfect texture.
Are there any allergens at Geluna?
While our dairy gelato does not contain eggs, all of our treats are made in the same kitchen where milk, peanuts, tree nuts, soy and wheat are used.
Do you use eggs?
We don’t use eggs in our products due to regulatory limitations. Instead, we use the tiniest bit of locust bean gum and guar gum to ensure the fats and liquids that bind in gelato stay bound together.
Are your sorbets vegan?
Our sorbets are dairy free, but they are not vegan. With the rising cost of ingredients, we currently cannot sustain our pricing and use organic cane sugar (regular cane sugar is not vegan). We hope to resume using organic cane sugar as and when prices stabilize.
What has more sugar, your gelato or sorbet?
They both contain about the same amount of sugar. About 5% of the sugar in gelato is lactose. There is no lactose in our sorbets.