Author: Mehen Gelato Machine
Updated: 2025

Introduction: Same Purpose, Very Different Machines

At a quick glance, an ice cream maker and a gelato maker may look similar.
Both freeze a liquid base into a creamy frozen dessert.

But if you’ve ever tasted traditional Italian gelato, you immediately know something is different—
the texture, the density, the flavor intensity.

What most people don’t realize is this:

👉 Ice cream machines and gelato machines are engineered completely differently.
👉 The internal mechanics, speeds, temperatures, and overrun levels are not the same.
👉 And these differences create two very different products.

As a manufacturer supplying gelato machines to over 150+ countries,
Mehen Gelato Machine explains the full breakdown below.

❄️ 1. Air Content (Overrun): The Difference

Ice Cream Makers = Higher Overrun

Ice cream is fluffy because the machine incorporates a lot of air.

• Typical overrun: 40%–100%

• Faster churning → more air whipped into the mix

• Results in a lighter, softer product

Gelato Makers = Lower Overrun

Gelato machines are engineered to incorporate minimal air.

• Typical overrun: 15%–30%

• Slow churning → dense, rich, velvety texture

• Creates that signature “Italian” mouthfeel

👉 Key takeaway:
Ice cream machines are built for volume.
Gelato machines are built for texture and flavor intensity.

⚙️ 2. Churning Speed

Ice Cream Makers

• Rotate fast

• Designed to whip and aerate

• Ideal for American-style ice cream

Gelato Makers (Batch Freezers)

• Rotate slowly and steadily

• Prevent excess air

• Protect delicate flavors and structure

Slower churning is why gelato tastes richer even with less fat.

🌡 3. Freezing Temperature & Serving Temperature

Ice Cream Machines

Freeze colder:

• –10°C to –20°C (14°F to –4°F)

Ice cream is stored and served hard.

Gelato Machines

Freeze warmer:

• –6°C to –9°C (21°F to 16°F)

Gelato is stored and served warmer:

• Keeps texture soft & elastic

• Allows flavors to bloom

• Reduces “numbing taste buds” effect

👉 Engineering difference:
Gelato machines control freezing curves more precisely to maintain small ice crystals.

⚙️ 4. Machine Design: Internal Mechanics

This is where the real difference happens.

Ice Cream Makers

• Simple cooling system

• Higher-speed motor

• Not designed for dense product

• Great for home use or soft textures

Gelato Makers (Professional Batch Freezers)

These machines (like those made by Mehen) have:

✔ Heavy-duty compressors

To freeze quickly and evenly.

✔ Slow-speed scrapers

To maintain the creamy structure.

✔ Stainless steel freezing cylinders

For stable temperature control.

✔ Precise overrun & viscosity control

Ensures the “authentic gelato” texture.

✔ Lower exit temperature variability

So every batch is consistent.

👉 In short:
Ice cream machines freeze.
Gelato machines craft.

🥛 5. Fat Content Adjustment

Ice Cream Makers

Designed for formulas with high cream content (14–25% fat).

Gelato Makers

Optimized for milk-based formulas (4–8% fat).

Lower fat + lower air = richer flavor without heaviness.

🏭 6. Intended Use: Home vs Professional Production

Ice Cream Makers

• Mostly for home or small batch usage

• Soft textures, simple mixes

• Affordable, but limited control

• Cannot achieve real Italian gelato texture

Gelato Makers

• For gelaterias, cafés, restaurants

• Designed for continuous, professional use

• Produces authentic artisan gelato

• Optional: hot-process pasteurizers for full gelato labs

If you want to sell gelato, you cannot rely on a regular ice cream maker.

💰 7. Cost Difference

Ice Cream Maker Prices

• Home models: $50–$300

• Small commercial: $800–$5,000

Gelato Maker Prices (Batch Freezers)

• Entry-level: $4,000–$8,000

• Professional: $10,000–$25,000+

Why the difference?
✔ Heavier motors
✔ More precise freezing
✔ Stronger compressors
✔ Professional-grade durability

Gelato machines are built to last—and to achieve a specific texture standard.

🍨 Side-by-Side Comparison Table

🎯 Which One Should You Choose?

Choose an Ice Cream Maker if you want:

• Home use

• Soft textures

• Simple recipes

• Lower cost

Choose a Gelato Maker if you want:

• Authentic Italian gelato

• A dense, creamy structure

• A professional gelateria or café

• Stable, consistent production

• Real overrun + temperature control

If your goal is true gelato, you need a gelato batch freezer—not an ice cream maker.

❓ FAQ

Can an ice cream maker make gelato?

Technically yes—but it cannot replicate true gelato texture because it lacks overrun and temperature control.

Why do gelato machines churn slower?

To prevent air incorporation and maintain authentic texture.

Do I need both machines for a gelato shop?

No. A professional gelato maker (batch freezer) is sufficient.

What machine does an Italian gelateria use?

A commercial gelato batch freezer, like the equipment manufactured by Mehen.

🧊 About Mehen Gelato Machine

Mehen provides gelato and ice cream equipment to over 150+ countries, supplying cafés, gelaterias, restaurants, and dessert brands with:

• Commercial gelato batch freezers

• Display cabinets

• Pasteurizers

• Preparation equipment

Our mission is to help artisans create authentic Italian gelato anywhere in the world.