Unfortunately, we made the tough decision to discontinue it. We have a complete list of products that are still available online at www.breyers.com. Our team hopes you're able to find a new favorite! Thanks for your continued interest in our products.

Gelato dates back to the 16th century. There is some confusion in the origin as to where or who really invented gelato. As most stories go, it is credited to Bernardo Buontalenti, a native of Florence, who delighted the court of Catherina dei Medici with his creation.

Breyers Ice Cream was founded in 1866 by William A. Breyer, who made and served his hand cranked ice cream, delivering via horse-drawn wagon. As the business grew, the Philadelphia native opened his first retail shop in 1882, soon followed by five others.

Gelato–which translates to “frozen” from Italian–is a frozen treat from Italy which was originally created in the 16th century. Historians are not sure who originally invented it, but the one of the most popular versions of the story is Bernardo Buontalenti, a native of Florence, created a form of the modern gelato.

Gelato is a frozen dessert containing milk, sugar, egg yolk, flavoring and air. Its name means “frozen” in Italian, but refers to ice cream.

An American Classic since 1866 It was a special ice cream consisting of rich cream, pure cane sugar, fresh fruits, nuts and other flavors – some of the very same ingredients used today. He sold it to his neighbors with the promise that his ice cream was made with the finest ingredients.

Breyer, the original creator of the eponymous ice cream. He hand-churned the first batch of ice cream in 1866 in North Philadelphia. Then, beginning in 1882, he opened five shops throughout the city.

Gelato is much silkier in texture and a bit denser than ice cream. This denseness allows gelato to pack much more flavor than traditional ice cream. Gelato also usually takes its flavors from natural sources (3). Ice cream's typically higher air content makes its texture soft and light.

Most normal ice cream has 10% to 17% milkfat in it, while gelato only contains between 3% to 8% milk fat. A scoop of gelato usually weighs more than a scoop of ice cream due to its lower air content. Lesser air also means gelato melts in your mouth faster. Gelato is not actually frozen.

Gelato (Italian for “frozen”) is handmade from whole milk, sugar, and other flavourings, typically fruit, chocolate, and nuts. It uses high-quality fresh ingredients. These ingredients slowly incorporate air as they are frozen, resulting in a thick soft cream that is slow to melt.

Gelato translates to "ice cream" in Italian, but this dessert's texture is denser, smoother, and richer than American ice cream. Like ice cream, gelato uses milk, cream, and sugar, but it differs in proportions. Gelato uses less cream and more milk than ice cream and typically contains no egg yolks or eggs at all.

Some say that George Washington or Thomas Jefferson helped make ice cream more popular by enjoying the cold treat on a hot day. Many of us remember the familiar tune of an ice cream truck driving through our neighborhood in the summertime, and children flooding the streets to stop the truck for a treat.