Food Recipe Collections & Favorites Desserts What's the Difference Between Ice Cream, Gelato, Sorbet, and Sherbet? We explain frozen custard, frozen yogurt, and granita, too, because not all frozen treats are created equal. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines and Samantha Leffler Samantha Leffler 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 April 30, 2024 Medically reviewed by Jessica Levinson, MS, RDN, CDN Medically reviewed by Jessica Levinson, MS, RDN, CDN Jessica Levinson, MS, RDN, CDN is a nationally recognized nutrition expert with over 16 years of experience in culinary nutrition and communications. Learn More Fact checked by Isaac Winter Fact checked by Isaac Winter Isaac Winter is a fact-checker and writer for Real Simple, ensuring the accuracy of content published by rigorously researching content before publication and periodically when content needs to be updated. Highlights: Helped establish a food pantry in West Garfield Park as an AmeriCorps employee at Above and Beyond Family Recovery Center. Interviewed Heartland Alliance employees for oral history project conducted by the Lake Forest College History Department. Editorial Head of Lake Forest College's literary magazine, Tusitala, for two years. Our Fact-Checking Process Ever wonder about the difference between ice cream, gelato, sorbet, and sherbet? And then there's frozen custard and frozen yogurt, soft-serve and vegan ice cream, and granita. The terms for these frozen treats are often used interchangeably and mistakenly in conversation, but the USDA adheres to precise guidelines when it comes to labeling ice cream products in the supermarket. Want the scoop? Here's our handy guide to differentiating the most common frozen desserts. 01 of 09 Ice Cream Victor Protasio The USDA requires ice cream to contain at least 10 percent milkfat (also called butterfat). By definition, ice cream must also be churned during freezing and be sweet. If you're an ice cream fanatic, it's easier than you think to make your own, even if you don't have an ice cream maker. 02 of 09 Soft Serve Ice Cream Roel Timmermans / Getty Images Soft-serve ice cream is a subset of ice cream. Both have the same ingredients and at least 10% milkfat, but soft-serve is delivered directly from a machine that continually incorporates more air into the base, preventing it from hardening. The result is a smoother, softer-textured ice cream with no scooping required. 03 of 09 Frozen Custard cbonsign / Getty Images This uber-creamy treat is the same as ice cream, except egg yolk is added to the base. Like ice cream, it has a minimum of 10% milkfat, but frozen custard tends to be dense and soft, like soft-serve ice cream, and is popular in the Midwest and South. 04 of 09 Frozen Yogurt Internationally / Getty Images Yogurt—instead of milk or cream—gives this frozen dairy dessert its creaminess. Otherwise, it's made the same way as ice cream but with less than 10% milkfat. For the most part, frozen yogurt retains some of the probiotic benefits that yogurt delivers, depending on the brand, giving it a healthy advantage over ice cream. 05 of 09 Gelato RossHelen / Getty Images "Gelato" means "ice cream" in Italian, but the two are not the same. While gelato has a base like its American cousin, it has less milkfat (4 to 9%) and less air churned into it during freezing, which makes its texture denser. Gelato is traditionally served at a slightly warmer temperature than ice cream, so it feels a bit softer and looks glossier than ice cream. 06 of 09 Sherbet evgenyb / Getty Images Sherbet is a fruit and dairy based frozen dessert made with pureed fruit and/or fruit juice and milk or cream. It usually contains added sugar and sometimes egg whites or gelatin. The milkfat content of sherbet is only 1 to 2%, making it a good dessert option for anyone on a low-fat diet. 07 of 09 Sorbet madlyinlovewithlife / Getty Images This dairy-free frozen delight contains just fruit and sugar. 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. 08 of 09 Granita (aka Italian Ice) Antonis Achilleos Granitas have ingredients that are identical to sorbet—pureed fruit (or juice), sugar, and water—but they differ in texture. Unlike sorbet, which is smooth-churned, granita is scraped repeatedly during the freezing process, loosening its structure into icy flakes. 09 of 09 Vegan Ice Cream Alexandra Grablewski / Getty Images Technically, there is no such thing as "vegan ice cream" because ice cream, by definition, has a dairy component. Nevertheless, grocery store freezer cases are full of "dairy-free frozen treats" that come very close to ice cream. Manufacturers achieve that similar taste and texture using bananas or non-dairy milk from soy, nuts (mostly almonds and cashews), coconut, and oats. Frequently Asked Questions Which is a healthier option: sorbet or gelato? In comparing sorbet and gelato, the latter has more calories and fat because it contains milk. Sorbet is just fruit juice and sugar (no dairy) and has fewer calories, so many consider it the healthier option. What are the differences between gelato and ice cream? Gelato and ice cream are both dairy-based but differ in composition and how they're made.Gelato generally has less than 10% fat content, while ice cream has more than 10% milkfat.Gelato has less air churned into it, making it denser and glossier. What makes sorbet different from sherbet? Sorbet is strictly fruit juice and sugar while sherbet is fruit juice, sugar, and a bit of milk. That gives sorbet a brighter, more vibrant flavor and sherbet a creamier consistency. Here's How to Fix Freezer Burn on Ice Cream Once and For All Was this page helpful? Thanks for your feedback! Tell us why! Other Submit 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.