Gelato is the original ice cream, made over 500 years ago in Italy before the recipe traveled north & evolved into what is now “ice cream” in France and England by adding heavy cream. Unlike ice cream, gelato incorporates far less air, resulting in a denser, smoother texture. It’s also served slightly warmer, which helps the natural flavours shine through more intensely.

Because gelato has less fat—which usually muffles flavour—it often tastes more intense and flavourful. It also generally contains less sugar since sugar acts as an antifreeze to balance texture, and gelato’s lower fat means it needs less sugar. Because it’s denser, gelato is served in smaller portions by volume (not weight), as it isn’t puffed up with air like ice cream.

We specialize exclusively in this traditional (ahem–original! :), old-world style of ice cream.

That’s a fair question, and the answer comes down to density. It’s about what you’re actually eating (and paying for): ingredients or air. Traditional gelato is churned slowly, a process that incorporates very little air. This makes it a denser, more intense dessert with less air and ice crystals. Ice cream, in comparison, is whipped quickly, a process that can inflate its volume with up to 50% air (called “overrun”). This results in a larger, fluffier-looking scoop that is lighter (more air). So while a scoop of gelato may appear smaller, it contains more of the actual product, meaning you get more gelato in your gelato. More on the science behind the scoop.↗

Artisan gelato is a premium experience due to the integrity of its ingredients and the meticulousness of its process. We use simple, all-natural, every day ingredients. Everything is made from scratch in our Nelson kitchen including nut pastes & inclusions.

This is a fundamental difference from the industry norm. The *vast* majority of scoop shops — whether chains or independently-owned — use pre-made industrial mixes, various gums, starches, sugar derivatives, and artificial stabilizers to hold their shape, create an unnaturally consistent texture across all flavours, and extend shelf life.

We use none of these.

Our commitment to traditional recipes means the texture of our gelati & sorbetti naturally varies from flavour to flavour, as real ingredients react differently to temperature and humidity. This variation is the sign of an authentic, artisan methods. It is labour-intensive but ensures that you know exactly what you are putting in your body.

Authentic gelato is never piled high in the case like you often see elsewhere. Because we make all-natural gelati and sorbetti without any additives or stabilizers, piling it high would cause it to melt quickly (heat rises :).

The often brightly-coloured, decorated, syrup-laden, piled-high “tourist-style” gelato that is so ubiquitous is made with stabilizers, gums, sugar derivatives, and artificial flavours that allow it to maintain shape and an unnaturally uniform texture across all flavours.

Authentic gelato reflects the natural colours and textural differences inherent in the fats, oils, acids, and sugars of the ingredients used. Its lower display levels in shallow pans & pozzetti help maintain its temperature, while accepting natural variances of real ingredients.

We align with Italy’s growing movement to protect traditional gelato so that it only applies to products made with traditional, natural methods, without industrial additives, thus preserving its cultural heritage.

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.

Yes. Our commitment to a from-scratch process is the foundation of our gelateria. Every component, from the gelato, to the nut pastes, to the sauces, to the bakery items, is prepared in our on-site Nelson kitchen by our small, dedicated team. This complete in-house production is central to our ethos of reclaiming “artisan” through traditional methods. There are only a handful of ice cream & gelaterias doing this; here’s where to find us.↗

How we source our ingredients is a reflection of our slow-food values and lets us further support our local food economy. We use 100% all-natural ingredients, prioritizing local and regional partners who meet our real-food ingredient and quality standards, which is central to our philosophy. These include:

• BC dairy
• Free-range eggs from Sunshine Valley Farms (Creston)
• Chocolate from Viva Cacao (Slocan Valley)
• Locally-roasted coffee from Trail Coffee Co.
• Spirits from Tonik Distillery (Crescent Valley)
• Beer from Backroads Brewing (Nelson) for our specialty flavours
• Vinegars & Oils from Nelson Olive Oil Co.
• Whole wheat from Treasure Life Flour Mills (Creston) for our graham crackers
• Matcha & Earl Gray from Virtue Tea (Nelson)
• Fruit for Inclusions & Ciders: Family farms throughout the greater Kootenay region

For all other ingredients, we follow the same protocol: real ingredients, choosing local & organic as much as possible (unfortunately, mangoes don’t grow in BC ;)

Our recipes focus on all-natural, real ingredients trusted by generations of artisan dessert-makers, including local BC dairy & eggs, wheat, cane sugar, and nuts. While we don’t make special “free-from” versions, we follow classic techniques—if a dessert has been made for centuries without an ingredient, we do the same. For example, many sorbetti are traditionally dairy-free. Please note that we operate on-site in a kitchen where all ingredients share the same space, so we are unable to guarantee allergen-free safety.

Our kitchen is an active environment where dairy, eggs, wheat, cornstarch, and various nuts are regularly used. While we adhere to strict food safety practices, we are a small business that handmakes all desserts in a single kitchen using the same equipment. For this reason, we cannot guarantee that any of our products are free from trace amounts of allergens.

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.

We welcome guests of all ages who appreciate a relaxed and unique environment. The shop is intentionally designed as an unhurried space with curated music from the 1900-1939 era. Much of the space, with its fireplace, velvet seating, patio garden, candlelight evenings, and collection of antiques and reproductions inspired by the 1900–1939 Art Nouveau–Deco era, is an ongoing build that has been painstakingly DIY-ed or sourced by Gina as an extension of her artisan philosophy.

Because of our smaller, thoughtful footprint, our gelateria is best suited for individuals, couples, and groups who enjoy conversation without digital distractions. While we don’t have specific amenities like highchairs or a play area, families with children are welcome. We appreciate all guests helping to maintain the respectful, unhurried mood that defines our space.

Absolutely. Tasting is encouraged (even expected) here! Our team gladly offers as many tastings as you need to help you find a flavour you enjoy.

We offer our take-home gelato in reusable glass pint jars to reduce packaging waste. A one-time, fully refundable deposit is included with your first purchase. Simply return the clean jar and its stickered lid on a future visit to receive your deposit back or apply it to your next purchase. The deposits help us maintain and grow the program, creating a simple, sustainable system that aligns with our slow-food values.

Because our gelato is made traditionally from scratch without artificial preservatives, think of it as fresh, real food: it is best enjoyed within 3 days. For the ideal texture and flavour, we recommend the following:

Storage: Transport your pint home quickly (an insulated bag is a great help) and store it in the coldest part of your freezer—the back, not the door. To best protect it from ice crystals and freezer burn, you can press a small piece of plastic wrap directly onto the surface of the gelato before replacing the lid.

Serving: Your home freezer is much colder than our specialty gelato case. To achieve the softer texture you experienced in our shop, let the jar rest in your refrigerator until it reaches your desired softness. Placing it in the fridge when you start dinner is often perfect timing.

When sitting in our private 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.)

Well-behaved dogs (or cats :) are welcome to join you on our patio. For reasons of food safety & BC law, animals are not permitted indoors within the gelateria itself. We are delighted to offer a complimentary “Fido Latte”—a small cup of our plain Fior di Latte gelato—for your four-legged friend to enjoy with your order.

Yes. Gina’s Gelato is independently owned and operated by Gina, a Nelson, BC resident. Every batch, every scoop, and every decision starts here.