The Difference Between Ice Cream, Gelato, Sorbet, and Sherbet (2024)

Not all frozen treats are created equal.

Betty Gold is the former senior digital food editor at Real Simple.

and

Samantha is the senior food editor at RealSimple and previously launched the US Weekly food vertical, where she wrote about the intersection of food and pop culture.

Real Simple's Editorial Guidelines

Updated on June 1, 2023

Medically reviewed by

Jessica Levinson, MS, RDN, CDN

Medically reviewed byJessica Levinson, MS, RDN, CDN

Sorbet

This frozen delight contains just fruit and sugar—no dairy. 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. Bonus: It's incredibly easy to make at home.

02of 07

Sherbet

Halfway between sorbet and ice cream, sherbet is basically sorbet with a bit of milk added. And it is always fruit-based.

03of 07

Granita (aka Italian Ice)

The Difference Between Ice Cream, Gelato, Sorbet, and Sherbet (6)

Like sorbet, granitas are often made from a puree of fruit, sugar, and water. The difference is in their texture. Unlike sorbets, which are smooth-churned, granita purees are scraped repeatedly during the freezing process, loosening their structure into icy flakes.

04of 07

Ice Cream

The USDA requires this frozen favorite to contain at least 10 percent milk fat (which is exactly what it sounds like: fat from milk). It must also get churned during freezing, and (surprise!), be sweet. Want to make your own? Check out our collection of quick ice cream recipes.

Gelato

"Gelato" means "ice cream" in Italian. But the two are not exactly the same. While gelato has a custard base like its American cousin, it also contains less milk fat and less air churned into it during freezing, which makes its texture denser. Also, because gelato is traditionally served at a slightly warmer temperature than ice cream, it feels a bit softer and looks glossier.

06of 07

Frozen Custard

The Difference Between Ice Cream, Gelato, Sorbet, and Sherbet (9)

This uber-creamy treat is exactly the same as ice cream, except for the addition of egg yolk to the base. It tends to be dense and soft (more the texture of soft-serve than hard ice cream), and is most commonly sold in the Midwest and South.

07of 07

Frozen Yogurt

The Difference Between Ice Cream, Gelato, Sorbet, and Sherbet (10)

Instead of milk or cream, yogurt gives this frozen dairy dessert its creaminess. But besides that, it's made the same way as ice cream. There are millions of ways to dress it up; here are some of our favorites.

Frequently Asked Questions

Which of the following is a healthier option: sorbet or gelato?
Gelato contains more calories and fat thanks to the use of milk. Because sorbet is just fruit juice and sugar (no dairy), it has less calories and is therefore a healthier option.
What are the three differences between gelato and ice cream?
While gelato and ice cream are both dairy based, there is a difference in how they are made and how they taste. The USDA requires that ice cream be at least 10 percent milk fat. And while gelato means "ice cream" in Italian it's different than the American version in that it has a lower fat content and less air churned in to it, making it denser and more glossy.
What makes sorbet different from sherbet?
Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. The result is a creamier consistency for the sherbet and brighter, more vibrant flavor for the sorbet.

Was this page helpful?

Thanks for your feedback!

Tell us why!

Sources

Real Simple is committed to using high-quality, reputable sources, including peer-reviewed studies, to support the facts in our articles. Read our editorial guidelines to learn more about how we fact check our content for accuracy.

USDA. Ice Cream Standard. Accessed April 14, 2023.

My expertise in the realm of frozen treats runs deep! From the nuanced differences between sorbet and sherbet to the intricacies of gelato versus ice cream, I've delved into the precise guidelines set by the USDA for labeling frozen desserts. Let's break it down:

Sorbet: This delectable frozen delight is a combination of fruit and sugar without any dairy content. Its intense fruit flavors and refreshing nature often make it a palate cleanser between courses in fine dining. The absence of dairy gives it a vibrant, pure fruit taste, and it's relatively easy to craft at home.
Sherbet: Sitting between sorbet and ice cream, sherbet includes a small amount of milk along with fruit and sugar. This addition of milk contributes to a creamier texture compared to sorbet.
Granita (Italian Ice): Similar to sorbet, granitas are made from fruit, sugar, and water. However, their texture differs as they are repeatedly scraped during the freezing process, resulting in icy flakes instead of a smooth churn.
Ice Cream: Governed by USDA guidelines, ice cream must contain at least 10% milk fat, undergo churning during freezing, and be sweetened. Its creamy texture and diverse flavors make it a classic frozen dessert.
Gelato: Often misunderstood as just Italian ice cream, gelato has a custard base with lower milk fat and less air churned during freezing. This results in a denser, glossier texture, typically served at a slightly warmer temperature.
Frozen Custard: Almost identical to ice cream, but with the addition of egg yolk to the base, giving it an ultra-creamy texture akin to soft-serve.
Frozen Yogurt: Instead of milk or cream, yogurt forms the base of this frozen dairy dessert. Its preparation mirrors that of ice cream, offering a multitude of options for flavor variations.

Regarding the differences and health aspects:

Sorbet vs. Gelato: Sorbet tends to be healthier due to its lack of dairy, containing fewer calories compared to gelato, which uses milk and hence has higher fat content.
Gelato vs. Ice Cream: Gelato has a lower fat content and less air churned into it compared to traditional American ice cream, resulting in a denser texture.

Understanding these distinctions helps navigate the frozen dessert landscape with confidence. The USDA's specific standards for these treats provide a clear understanding of what each frozen delight entails.