Artisanal Italian Gelato,
made with obsession.
True artisan gelato is not just a product — it is a discipline. At Gelatone, every step is deliberate, every ingredient is considered, and every batch is made from scratch.
Gelato vs ice cream —
the real difference
Less fat
Traditional Italian gelato uses more milk and less cream than ice cream, resulting in a lighter, more intense flavour.
Less air
Gelato is churned more slowly, incorporating less air — so it is denser and richer by volume.
No shortcuts
Artisan gelato contains no powders, no stabiliser packs, and no pre-made pastes. Only real ingredients.
Our process
01
Sourcing
We build direct relationships with producers across Italy. Every ingredient has a name, a place, and a story.
02
Preparation
Bases are prepared by hand each morning. We taste constantly and adjust. Nothing leaves the counter unless it's right.
03
Churning
Slow-churned at a low temperature, incorporating less air. The result is a dense, intensely flavoured gelato — the Italian way.
04
Serving
Gelato is served at a slightly warmer temperature than ice cream, which unlocks the full complexity of each flavour.
Taste the craft
Visit us at 23 Rose Street, Covent Garden — and discover what real artisan gelato tastes like.
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