By Marie-Antoinette Issa.
I scream, you scream, we all scream for ice cream…or gelato, granita, sorbet, semifreddo and frozen yoghurt!
When it’s sizzling hot outside, it’s natural to crave something cold and refreshing - but classic ice cream isn't the only way to cool off! From creamy gelato to icy granita, there’s a whole world of frozen delights waiting for you to discover. If you’re ready to branch out from your usual scoop, here are five fabulous alternatives that will leave you licking your lips and, your cone!
Gelato v Ice Cream: what’s the difference between these delicious delights?
Gelato may be the Italian word for ‘ice cream’, but it’s actually quite different from what Aussies typically tuck into on a warm Summer day. First and foremost, gelato is denser and creamier than ice cream because it’s churned at a slower speed, incorporating less air. This process creates a thicker, smoother texture that feels richer on the tongue. Unlike ice cream, which must contain at least 10% milk fat by regulation, gelato has a lower fat content, often falling around 4-8%.
The ingredients for gelato include milk, cream and sugar, which is similar to ice cream. However, there are some important differences. Gelato generally contains less cream and more milk than ice cream and most traditional recipes skip egg yolks altogether, making it lighter in terms of fat, yet, still incredibly rich in taste. This lower fat level lets the pure, intense flavours shine - whether you’re savouring pistachio, hazelnut or stracciatella (Italian chocolate chip).
Sorbet: a fruity beauty
If you’re craving something fruity, light and completely dairy-free, sorbet is your go-to option. This icy treat is made from fruit purée, water and sugar - no cream, milk or any egg at all, making it naturally vegan and an ideal choice for anyone seeking a lighter option. Sorbet is churned, like ice cream, but without any fat to soften its texture, creating a refreshing, slightly icy consistency that makes each spoonful feel like you’re biting into fresh fruit.
Because sorbet relies on the quality of the fruit for flavour, it has an intense, pure taste that celebrates whatever fruit you choose. Classics like lemon, mango and raspberry are bright and refreshing, while creative twists like blood orange or lychee provide a more modern touch. Sorbet is also great as a palate cleanser between meals, thanks to its light, clean finish.
Granita: ice, ice baby
Granita is an Italian invention that’s somewhat similar to sorbet but with a different texture. Made from a mixture of water, sugar and flavourings, granita is poured into a tray and frozen without churning. During the freezing process, it’s scraped periodically with a fork to create small, flaky ice crystals, resulting in a delicate, slushy texture that’s delightfully refreshing on a hot day.
Originally from Sicily, granita is all about the simplicity of taste. Coffee, almond and lemon are some of the traditional choices, each offering a bold, concentrated taste. For something more modern, flavours like watermelon, mint, or even basil add an on-trend twist. Unlike the smoothness of gelato or sorbet, granita’s texture is a big part of its appeal - it’s crunchy, icy and melts slowly in your mouth for a refreshing experience that’s perfect when you need a crisp cool-down.
Semifreddo: 50% frozen, 100% flavour
Semifreddo, meaning ‘half-frozen’ in Italian, is a creamy treat that strikes a unique balance between frozen and chilled. With a texture closer to mousse than ice cream, semifreddo is made by folding whipped cream into a mixture of sugar and flavourings like vanilla, chocolate or fresh fruit purée. The result is a softer, fluffier dessert that remains only partially frozen, giving it a melt-in-your-mouth consistency that’s rich but light.
Often, semifreddo is served as a layered dessert in glass dishes or as a slice of a chilled mould, adding an elegant touch to any Summer spread. It’s perfect for those who want something sweet and creamy without the dense coldness of ice cream. Each bite has a delicate balance of softness and chill, making it an ideal treat for warm-weather gatherings or a fancier evening dessert.
Frozen Yoghurt: tang and toppings
Finally, frozen yoghurt, or ‘froyo’, has earned its spot as a healthier alternative to traditional ice cream thanks to its lower fat content and the potential benefits of live probiotics (depending on the brand). Made from real yoghurt, it has a distinct tanginess that sets it apart from both ice cream and gelato, giving it a refreshing edge that pairs perfectly with fresh, fruity toppings.
Frozen yoghurt is also highly customisable. From fresh berries and granola to chocolate chips and nuts, froyo can be dressed up however you like. Although it may not be as creamy as gelato, frozen yoghurt offers a lightness that’s ideal for those looking for a tasty treat that doesn’t weigh them down.
