TRADITIONAL HANDMADE OLD-WORLD ICE CREAM & DESSERTS IN NELSON BC
Welcome to Gina’s Gelato, an art nouveau–deco gelateria and dessert house in Nelson, British Columbia. We honour pre-industrial food values, slow-food ethics, and an unapologetic devotion to real, traditional ingredients—all wrapped in an unhurried hospitality that’s rare today (but still alive here).
Gina’s Gelato Latest
Our new “Layers” are here!
Ever wanted to add the crunch of nuts, or a smothering of whipped cream? Love the pistachio but wish you could make it “Dubai” style? And do you always wish you could perfect the milk chocolate hazelnut with chunks of cookie dough?
We got you. “Layers” are our handmade mix-ins and toppings: brownie bits, pistachio crème, shortcake dough, upcycled cookie dough (ask our servers about this), and more. Add toppings like hot fudge, salted caramel, whipped cream, or toasted marshmallow meringue.
Choose your faves and we’ll fold them into your scoop right in front of you.Each Layer 100% natural and made on site. No artificial anything, just real ingredients and handmade process, as always—just like everything at Gina’s Gelato.
For updates and behind-the-scenes: @ginasgelato
Old-world Artisan Gelato & All-natural Desserts—Handcrafted in the Heart of the Kootenays
Though we’re told it’s unheard of (and that we’re crazy for not making it easy on ourselves), there are absolutely no pre-made mixes or bases used here. We
- pour the milk (from BC cows)
- grind the nuts (no pre-made pastes here)
- crack the eggs (fresh from Creston)
- make the cones (hand rolled in our kitchen)
- source individual, natural ingredients as locally as possible, prioritizing Nelson and the Kootenays (see our local suppliers below)
- and all the etc., etc.
We’ve already churned our own butter and ground our own almond flour a time or two, but heck, if we could milk the cow, raise the chickens, mill the wheat, and grow the citrus, we’d do that, too.
(It’s going to happen; mark our words. ;)
We do it all ourselves, from the first pour to the final scoop, using real ingredients from Nelson, the Kootenays, British Columbia, Canada, and then (and only then), beyond. We take no shortcuts so we can serve you naturally flavourful, meticulously-made gelato, desserts & delights.
You might say Gina’s Gelato is like stepping back into the slow-food era of the early 20th century — and we love it if you do. It’s what we’re aiming for in our art nouveau–deco gelateria.
The People: Who We Are
Gina, a real person behind every scoop and dessert, spent nearly five years handcrafting each item for Gina’s Gelato. Working solo in the kitchen, she wrote and re-wrote recipes, adjusted flavours by the gram, and churned every batch of gelato and handmade every item on the menu. Her hours each day always went into over time (and even overnight).
In stepped Romie, who joined our team as a hospitality student three years ago. Working as a server, she saw the ins and outs of the kitchen and would jump in to help wherever she was needed. Summer 2024 was a turning point: Although long overdue, it was then that Gina knew she just couldn’t manage it alone anymore. Romie saved the day, offering to learn how to pasteurize and churn our traditional recipes. Now, as our Front-of-House Manager, she not only keeps a sharp eye on our dining area, but manages batters and doughs, taste tests gelato to make sure it’s guest-ready, and, most importantly, checks for just the right salt balance in our desserts. (It matters more than you think!) She’s always got an idea for the menu, and especially advocates (hard) for a favourite Filipino dessert to become an avocado gelato.
More recently, Monica joined us from Nicaragua. Her talent for baking has already yielded a standout tres leches (the best Gina has ever had) and she’s picking up what Gina’s throwing her way in training so quickly that she might just work Gina out of her own job. She brings an absolute can-do attitude, baking school knowledge, and a notebook that signifies how serious she is about her new role with us. Together, this tiny team now handles the making of our small-batch menu, from gelato, to layers, to handmade desserts.
Gina’s Gelato Journal: The Insider’s Scoop
Love food? Us, too. Become an insider at Gina’s Gelato via our gelato journal (aka “The Insider’s Scoop”) and gain insights not only to traditional Italian gelati and sorbetti, but explore culinary books in our book list, get first view into what’s happening in our kitchen, meet our local Kootenay and British Columbia ingredients and vendors, explore desserts from around the world, first-access to our in-person experiences, and more.
You can expect to receive The Insider’s Scoop as often as Gina has time to step away from the kitchen to research and write (i.e. not too often — no spam here). Use the button below to gain insider access!
INDULGE YOUR INBOX: SIGN UP FOR THE LATEST “SCOOP”
Visit Us: The How, When & Where
Get in contact, get in our door, and get a rare-but-true, entirely from-scratch, traditional-ingredient gelato, sorbetto, and/or dessert delight. (No judgement from us if you choose “and” ;).
Hours:
Please note: Hours change seasonally & to accommodate our sweet team (because education & work-life balance are priorities!). Stay tuned to our Instagram & TikTok.
Get your spoons poised: our late-night hours are back!
Current Hours: EVERY day (yay!) 12p – 10:30p
Telephone:
(250) 352-0695
(Come see our 1910 phone, it really works!)
Location:
Click map for directions, hours, reviews, etc.
Say hello to our local friends, producers, and suppliers
We source and collaborate with producers across Nelson, the Kootenays, and British Columbia, strengthening local food systems and supporting our regional small business economy. Meet the local producers behind our ingredients (and our friends):
Frequently Asked Questions
Are you hiring?
If you think whisking custard at midnight sounds romantic, you might be our kind of human. We are currently hiring summer servers, with a potential to stay on year-round.
Psst: We recommend reading all the details before applying (and you can do that by clicking the button below :)
JOIN OUR TEAM
Why are gelato scoops smaller than ice cream?
Because it is smaller visually. Gelato is churned slowly, with very little air, so our scoops are denser, richer, and weigh more relative to their size than an ice cream scoop puffed up by air (up to 50% air in ice cream). More on the gelato vs. ice cream↗
Do you use pre-made bases or mixes?
No. Everything is crafted on-site by hand, without any pre-made bases or industrial mixes — just real ingredients, carefully sourced and prepared.
Can I bring outside food or drinks to enjoy on your patio or inside the gelateria?
When entering Gina’s Gelato patio or inside seating area, please enjoy the food and drinks we have taken the time to prepare. Gina’s Gelato is a dedicated slow-food gelateria and dessert house; to maintain the integrity of our service experience and the atmosphere we’ve intentionally created, we ask that you please refrain from bringing outside food and beverages. (Our team would be happy to help you choose something from our menu if you’re looking for a new favourite.)
Do you sell gelato to go?
Absolutely. Choose a cup, a handmade cone, a sandwich, or a refundable & reusable pint jar for home. Jars: Return the jar on your next visit and we’ll swap it with one that’s ready-to-fill with your favourite flavour—zero-waste decadence.
What are “Layers” and how do I get them?
Layers are our handmade mix-ins and toppings—think pistachio crème, brownie, toasted-marshmallow meringue, etc.. Pick your scoop, pick a Layer (or a few), and we fold it in right in front of you. Real ingredients, as always, made on site.
Is everything here really all-natural?
Yes. We’ve never had any synthetic flavourings, stabilisers, or colours cross our kitchen door. We roast our own nuts, condense our own condensed milk, and let real ingredients do the talking. There are only a handful of ice cream & gelaterias doing this; here’s where to find us.↗
I’ve heard you don’t use premade mixes—so what do you use?
It all depends on what the flavour demands! Gelato always starts with BC milk. Depending on the flavour, we may incorporate eggs from Creston (see our suppliers, above). Sorbetto is traditionally fruit- or water-based, so you might find organic fruit from Abbotsford or Kootenay Boundary or espresso from Trail Coffee Co. Each flavour is made with real ingredients, and real ingredients have different needs; just like humans. No one size fits all.
Are you open late?
Yes. Gina’s Gelato was founded with the core idea of offering something Nelson needed but didn’t have: a warm, inviting, and unhurried place to gather into the evenings that isn’t a bar or a restaurant. We don’t have WiFi or TVs—just good desserts, good company, and a pace that lets you stay a while. Our current seasonal hours are listed above.
Are you locally owned and operated?
Yes. Gina’s Gelato is independently owned and operated by Gina, a Nelson, BC resident. Every batch, every scoop, and every decision starts here.