HOW DO YOU SAY CUCURUCHO?
HOW DO YOU SAY CUCURUCHO?
HOW DO YOU SAY ALFA-LATO?
HOW DO YOU SAY DULCE DE LECHE GRANIZADO?
HOW DO YOU SAY YERBA MATE?
Gelato has less fat, less air, and is served at a slightly warmer temperature than ice cream. All of this leads to gelato being more rich than ice cream—there is less fat to coat one’s tongue so the flavors come through stronger than they do in ice cream. We make sure our gelato is properly massaged to be at the correct serving temperature for optimal mouth feel, flavor and experience.
Argentina had many Italian immigrants who came to the country at the end of the 1800s. They brought their knowledge of gelato production from Italy and, together with the local Argentine dairy industry, created Argentine gelato. Argentine gelato is comprised of different and unique flavors to its Italian counterpart and is served in a special “swirl.” Here is a little bit of the history of Argentine gelato.
Please find our list of ingredients here.
Please find our allergy statement here.
The majority of our non-dairy sorbets are made with sugar beet or pure cane sugar, that sometimes are processed, filtered, and bleached with bone char. It is important to note that these types of sugars do not actually CONTAIN bone char, but because it is part of the process, many vegans may choose not to eat this kind of sugar.
Our gelatos are made with homogenized cow milk and are not considered vegan.
We are now offering one vegan, non-dairy flavor: VEGAN Lemon Sorbet, made with bone char-free pure sugar cane. You asked, we listened!
FRIO Gelato delivers locally through GrubHub and nationwide through our website.
DULCE DE LECHE
Argentine milk caramel. This is a very typical flavor in Argentina—many DDL variations can be found there. We get our dulce de leche imported from Argentina to make our gelato. Whereas normal caramel is made by cooking sugar and water, DDL is made by cooking sweetened condensed milk (from the local Argentine industry).
TRAMONTANA
Cream flavored gelato with chocolate chips and streaked with DDL.
MALBEC WINE WITH BERRIES
Berries (blueberry, raspberry, blackberry, & strawberry) macerated in Malbec (typical Argentine red wine). The Malbec grape is originally from Argentina.
SAMBAYÓN
Egg Custard with Marsala Wine. Other Argentine gelato producers make this flavor with other sweet wines such as Port—we use Marsala wine.
YERBA MATE
“Yerba Mate” is a tea that is drunk out of a gourd in Argentina. Many times, the tea is drunk communally—it is passed around and shared by those at a social gathering (everybody sips out of the same metal straw). It is a medicinal tea that many Argentineans drink every day. Although this flavor of gelato is not common in Argentina, FRÍO has made a flavor out of this traditional Argentine drink.
PALTA
Avocado made with fresh avocados. Seasonal (Summer). No artificial flavor or color. This flavor was featured in Chicago Magazine.
LIMONAZO
FRÍO’s version of limoncello. Made with real lemon juice and a small amount of vodka.
MEMBRILLO
Quince. Argentina is a top producer of the quince fruit. On the outside, this fruit is very similar to a yellow pear. On the inside, it is like an apple, however when cooked, it turns red. Quince cannot be eaten raw as it is too bitter. Many Argentineans eat desserts made from quince. A typical Argentine dessert is quince with cheese.
While many frozen dessert manufacturers use eggs in their recipes, only two FRÍO Gelato flavors contain eggs: sambayón (egg custard and marsala wine) and any chocolate-based gelatos (our chocolate sorbet does not contain eggs!). All other gelato flavors are egg-free and none of the sorbets contain egg.