In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert.

As you probably know, this popular dessert hails back in Italy tracing its beginnings during the early renaissance. This means that gelato came first than ice cream. Flavors like vanilla, pistachio, chocolate, and cream were traditionally developed first.

Gelato is the Italian word for ice cream derived from the Latin word “gelātus” (frozen). Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.