Welcome to Gelato 64!

We proudly serve the widest selection of the finest gelato in Arizona! Gelato 64 boasts over 180 exquisite flavors and has 64 mouthwatering flavors on display daily. We are constantly expanding our list of flavors! We draw our inspiration for flavors from our customers, cultures, and world travels. Where else can you get Chocolate Chili, Black Sesame, Taro, Mascarpone, and Blood Orange gelato? We invite you to come in and decide "Which Flavor Are U?"

Flavor Of The Month:

Caramel Turtle


What do you get when you add crunchy pecans, fudge, and chocolate chips to caramel gelato? A classic flavor with a sinful twist!

What Is Gelato?

Simply put Gelato is “Italian” ice cream. Gelato is not to be confused with what most of us know as ice cream. Gelato has significantly less air incorporated into to it. Traditional ice cream can have 50% or more air whipped into it. Gelato has less than half that. This results in a product that’s denser and creamier. Another difference between gelato and ice cream is the amount of butter fat contained in each. Gelato contains 2/3 less milk fat than ice cream. This is important because fat tends to coat the mouth, blocking the experience of the fresh and natural flavors. Less fat, bolder flavors and a creamy texture define Gelato. It’s the best of both worlds!

Origins
There are many cultures which contributed to the origins of gelato from the Far East to the West. Two of the main contributors to gelato in Italy were the Dolomite region of Northern Italy and the Sicily in Southern Italy. In the Dolomite region, the gelato was made with milk, cream, sugar, and natural flavors. When tourists would travel to Dolomite during the summer seasons, gelato was one of the major sources of income for its people. Due to slower tourism during the winter season these master gelato artisans began migrating to other neighboring countries sharing their spectacular gelato to the wealthy of those countries. The gelato made in the south by the Sicilians were lower in fat, predominately water based, and slightly higher in sugar content. They called their dessert "Sorbetto", or as we know it today as "Sorbet". Like the Dolomites, the Sicilian artisans also migrated to other countries to share their wonderful deserts. Now these authentic desserts can be enjoyed at Gelato 64 in Chandler, Arizona!