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Our Homemade Gelato

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Our Homemade Gelato


 During the summer months we offer our homemade gelato (Italian icecream). 

What's the difference between gelato and regular ice cream?

Gelato has less fat than ice cream. Ice cream is normally heavy on cream, and has a fat content of at least 10 percent, whereas gelato uses more milk than cream, and generally uses less egg yolks (we do not use egg yolks in our gelato due to allergies). Ice creams are also churned faster and harder than gelato. Ice creams typically increase in volume (with air) while it is being churned by at least 25 and up to 90 percent - this makes ice cream fluffier. Gelato is churned at a much slower pace, keeping it dense. The temperature at which the two are served is also different. Ice cream is best served at about 10 degrees F, and if gelato were served at that temperature it would be way too hard, and it would lose its elastic texture. Gelato is normally served 15 degrees warmer than ice cream. If ice cream were served at the same temperature as gelato, it would melt and become a liquid consistency.

Some of the most popular flavours we make include: chocolate peanut butter, chocolate, dark chocolate, vanilla, raspberry, lemon, banana, cotton candy, apple crisp, cookies & cream, and more!

Here are some examples of our gelato case:


All homemade in our facility!

Buttercrunch gelato!


We love to experiment with different flavours of gelato, and we would like to hear your opinions! Let us know what kind of flavours you would like to see in the store!