About Our Gelato
We admit it: It’s not English. But we own the shop and The Gelato Fiasco is just too good not to share with our friends. If you haven’t experienced The Gelato Fiasco, it will change the way you think about ice cream.
Gelato is an Italian-style ice cream that uses mostly milk instead of cream. As a result, the greasy palate left by high butterfat in standard ice cream is eliminated, allowing the subtleties of the magnificent flavors to be experienced. It is very dense, weighting almost twice as much per scoop as most ice creams and is very satisfying.
Our gelato is made with Maine milk and natural cane sugar — no corn syrup. The Gelato Fiasco uses the best ingredients available, including fresh fruits, roasted nuts, and high-quality candies and confections. Your gelato will be made from the highest quality ingredients available in the world, from vanilla beans imported from Madagascar to wild Maine blueberries.
Another great reason to visit us in Portsmouth or Kennebunkport!
Frequently Asked Questions about Roly’s Gelato from The Gelato Fiasco
What is gelato?
Gelato is an Italian style of ice cream. It is made with milk instead of cream. Our gelato contains milk, sugar, and natural stabilizers and emulsifiers. We then add the unique items — ranging from brownie batter to cinnamon — that make each flavor special. Our base is made without eggs, gelatin, or corn syrup.
What is the difference between gelato and sorbetto?
Sorbetto is a style of gelato that was originally from the southern part of Italy. It is made without milk and is typically fruit based. Sorbetto is made from fruit, sugar and water it is fat-free.
Is your gelato and sorbetto really made from scratch in Maine?
You better believe it. Each morning at our Brunswick kitchen, our creation team uses Maine milk, cane sugar, fruits, confections, and candies to create gelato from scratch. Click here to learn more about The Gelato Fiasco.
What makes your gelato so delicious/as good as Italy’s/better than anyone else?
We use the same techniques that were perfected at the best Italian gelaterias a hundred years ago. Unfortunately, many creators of gelato have replaced these practices with inferior — but faster and cheaper — production methods. We make our bases from scratch using a traditional “hot process,” instead of the more prevalent “cold process,” which basically is a “just add milk and freeze” approach. And instead of using the flavor pastes made by manufacturers, we use authentic ingredients — like real fruits, nuts, candies, cookies, confections, and whatever else our imaginations call for. Not only does this practice allow us to create more interesting and unique flavors, the flavors themselves taste like the real thing — because they are made from the real thing.
