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Gelato Recipe Ideas
20 gelato flavours for your cabinet, from the classics every gelateria needs to bakery favourites and a vegan chocolate, made with Rubicone ingredients. Our chefs give you the recipe and method for your base and machine.
Flavour ideas for your cabinet
Rubicone, making Italian gelato ingredients since 1959
Recipes and training from our chefs
Serving temperature
What makes a great gelato
Four things decide the result: the base, the sugar, the process and the serving temperature.
Mostly milk
Gelato is made mostly with milk, so it has less fat and less air than ice cream. That gives a dense texture and a stronger flavour.
Balanced sugar
Sugar sets sweetness and softness, so every flavour stays scoopable in the cabinet.
The right process
Some bases are pasteurised before freezing, others go straight into the batch freezer. Our team will show you which suits your kitchen.
Served warmer
About −12 °C in a gelato cabinet, warmer than ice cream, so the gelato is soft and the flavour comes through.
20 gelato flavours to try
Ask our chefs for the recipe and method for any of these flavours: they will set it up for your base and machine.
Fior di latte
The pure milk gelato every gelateria is judged on, and the base for stracciatella and amarena.
Pistachio
Sicilian pistachio: the best-selling nut flavour in most cabinets.
Dark chocolate
A deep cocoa gelato for serious chocolate lovers.
Salted caramel
Caramel gelato with a salted caramel ripple through every scoop.
Tiramisu
Coffee, mascarpone and cocoa: the Italian dessert as a gelato.
Cheesecake & berries
Creamy cheesecake gelato with a bright berry ripple and a biscuit crumble.
French vanilla
A rich, golden vanilla that pairs with every topping.
Lemon cookie
Lemon cream and biscuit: a bakery favourite as a gelato.
Red velvet
Red velvet cake as a gelato, with a crunchy cremino ripple.
Dulce de leche
Slow-cooked milk caramel, a South American favourite.
Vegan dark chocolate
Dark chocolate made without milk: dairy free and vegan.
Make it, harden it, show it
The equipment behind a gelato cabinet, supplied, installed and serviced by Majors Group.
Batch freezers
Carpigiani batch freezers churn and extract gelato in minutes.
Pasteurisers
Carpigiani pasteurisers for the hot process.
Blast freezers
Techfrost blast freezers harden trays fast for a smoother gelato.
Display cabinets
ISA gelato cabinets keep every tray at serving temperature.
Gelato Recipe Ideas: frequently asked questions
What is the difference between gelato and ice cream?
Gelato is made with more milk and less cream, so it has less fat, and it is churned more slowly, so it has less air. It is served warmer, at about −12 °C rather than −18 °C, which makes it softer and lets the flavour come through.
Which gelato flavours sell best?
Most cabinets are built around the classics: fior di latte, pistachio, hazelnut, dark chocolate, stracciatella and a strong caramel. Add seasonal fruit, a few bakery-style flavours and a vegan option to give every customer a choice.
What is the difference between the hot and cold process?
Hot-process bases are pasteurised before freezing; cold-process bases are blended and frozen straight away. Our sales and support team will take you through the right process for your base.
Can I make vegan gelato?
Yes. Rubicone has vegan bases and a dark chocolate made with water, and fruit sorbets are dairy free.
Can I get the recipes?
Yes. Our sales and support team and our in-house chefs give you the recipes and method for your base and machine, and show you at a free demonstration in our showrooms.
Do you offer gelato training?
Yes. We run Carpigiani Gelato University courses in Australia.
Keep exploring
Express gelato recipe ideas
16 flavours for countertop machines, most made with Rubicone Ready mixes and water.
Frozen yoghurt recipe ideas
14 ideas: tart and mild froyo, fruit flavours, lower sugar, vegan and protein froyo, and the topping bar.
Sorbet recipe ideas
17 dairy-free fruit sorbets, from lemon and mango to lychee, yuzu and a chocolate sorbetto.
Slush & granita ideas
11 slush and granita ideas, from strawberry slushie to Sicilian lemon and coffee granita.
Want a menu built for your business?
Our in-house chefs develop recipes, flavours and complete menus with you, and you can taste them at a free demonstration in our showrooms.
Sales 1800 625 677 · Service 1300 005 777