Gelato, Coffee Cookie Crumble, Frozen, Organic

Gelato is an Italian frozen dessert with unique flavors and over 600 years of history. Although “gelato” is Italian for “ice cream,” gelato uses milk rather than cream, which is churned significantly slower, creating a much denser, silkier, and intensely flavorful treat.

Gelato Festival’s Coffee Cookie Crumble gelato is made with real California milk, coffee flavor, bits of Belgian speculoos cookies, and 8.2 g prebiotic fiber per pint.

Transport yourself right into a European cafe, where a cup of coffee with a side of Belgian speculoos cookies has been wildly popular since the 1950s. Belgian speculoos cookies are thin, crunchy, spiced shortbread cookies with a distinct caramelized flavor and a delicate, airy snap (think Biscoff). 

Gelato Festival employs their own unique processing system that scales the traditional artisanal Italian gelato method – the cascade process – with some adjustments for modern efficiency. Unlike competitors, who add flavors to standardized white bases that have gums or emulsifiers to prevent ice crystals, this cascade method, by contrast, utilizes blast freezing (rapid freezing) to prevent ice crystals. The result is an irresistibly smooth and creamy texture.

Why you’ll love it:

• Kosher Certified 
  
• No Artificial Colors or Flavors
  
• No Preservatives
  
• No Harmful Emulsifiers
  
• No Gut-disruptive Gums
  
• Only Real Sugar
  
• Good Source of Fiber
  
• Crafted from Scratch
  
• Only Natural Ingredients
  

About Gelato Festival:

Gabriele Poli loved gelato so much that he organized local gelato competitions in Florence, Italy, whose gatherings were so beloved that they soon turned into the Gelato Festival Italian tour. Gelato artisans from across Italy and the world brought incredible flavors, dazzling creations, and pure gelato joy to every city it touched. The festival went global, with events in Europe, Asia, and the Americas. “Gelato Festival” became the world’s most prestigious gelato competition, crowning the finest gelato makers. After he started the festival, he discovered that his great-grandmother, Nonna Felicita, brought her whole town of Molise, Italy, together with her artisanal “cream and milk” gelato served in teacups and sold out every single day. Gelato, it turned out, was in Gabriele’s veins – a legacy. His creamy, velvety gelato has transcended world-class competitions and is now available to you – in pints that are just a few steps away in your freezer!