Gina’s Gelato – Frequently Asked Questions

Question 1

Do you use artificial flavours or colours?

Accepted Answer

No. Every flavour is hand-crafted with all-natural, recognisable ingredients—no synthetics, stabilisers or additives.

Question 2

What’s the difference between gelato and ice cream?

Accepted Answer

Gelato is the original form of ice cream, made in Italy long before hard ice cream. It’s churned more slowly, incorporating less air, which makes it denser and smaller in size than a traditional scoop of ice cream which can hold up to 50% air (that's why it looks so big compared to a scoop of gelato!). Gelato also has less fat (and usually less sugar because of it); it uses mostly milk and may or may not have some cream, often little to no egg, and is served at a slightly warmer temperature, making it generally more flavour-forward and silkier in texture.

Question 3

Is sorbetto the same as sorbet?

Accepted Answer

No. While the two names sound similar, sorbetto and sorbet have distinct textures. Sorbetto is churned slowly with less air, resulting in a dense, creamy mouthfeel—often surprising guests who expect something icy or thin like sorbet. Sorbetto is part of the traditional Italian gelato family and offers a flavour-forward experience that is typically made without dairy.

Question 4

Do you offer vegan, gluten-free, or special dietary options?

Accepted Answer

We craft traditional Italian sorbetti that are typically made without dairy, eggs, or animal products—following the same slow-food methods that have shaped European dessert traditions for centuries. Many of our sorbetti are rich, creamy, and made without dairy and/or are vegan-friendly (though some flavours may include ingredients like honey or caramel, so it's always good to ask). Our kitchen uses dairy, wheat, and nuts as part of traditional dessert-making, but guests seeking plant-based selections often find favourites among our sorbetti, and our team is happy to guide you through the offerings.

Question 5

Why don’t you offer allergen-free desserts?

Accepted Answer

Everything at Gina’s Gelato is made from scratch on-site—from nut pastes to baked goods to gelato. True allergen-specific production (e.g., nut-free, gluten-free) requires fully separate spaces, equipment, and supply chains, which isn't possible in a small, scratch-made kitchen. Our focus is on preserving the craft of traditional-ingredient, all-natural desserts using time-honoured slow-food methods that support local producers, growers, and suppliers.

Question 6

Is everything made onsite?

Accepted Answer

Yes. Every product we serve is made in-house from start to finish—including nut pastes, baked goods, sweetened condensed milk, and gelato. Nothing is pre-made or mass-produced—we didn’t realize that was rare until an ice cream supply company told us this model was not only 'not the way any business does it' but also 'impossible.' But we’re not here to scale shortcuts—we’re here to make desserts from real food—just like it has been for over 600 years. So...not that impossible. (Yes, gelato’s that old.)

Question 7

What does 'made from scratch' mean at Gina’s Gelato?

Accepted Answer

At Gina’s Gelato, made from scratch means every recipe is created by hand on-site, starting with whole ingredients. We roast and grind our own nuts, prepare our own sweetened condensed milk, and build every gelato base, sorbetto, and dessert without relying on industrial pre-mixes or shortcut powders. This process preserves ingredient integrity and honours the original methods of true artisan dessert-making.

Question 8

What kind of ingredients do you use?

Accepted Answer

We use only 100% natural ingredients—no artificial stabilizers, flavours or colours, no lab-derived emulsifiers, and no industrial shortcuts. Our ingredients are sourced locally and organically whenever possible, and we honour traditional methods with a slow-food mindset.

Question 9

Is Gina’s Gelato open late?

Accepted Answer

Yes. Staying open later is part of our core identity: offering Nelson a relaxed place to gather that's not a bar or restaurant. Guests can slow down, enjoy dessert at their pace, and spend unhurried time together in a welcoming, warm, and refined space without TV or WiFi interference.

Question 10

Where do you source your ingredients?

Accepted Answer

We source ingredients first from suppliers and producers in the greater Nelson area, then the broader Kootenay region, prioritizing direct regional purchasing whenever possible. When ingredients are not available locally, we expand to British Columbia and then to Canadian suppliers. Every ingredient we bring in to make our menu items must meet both our flavour profiles and our commitment to all-natural practices.

Question 11

Do you sell gelato to go?

Accepted Answer

Yes. We sell gelato by the scoop, in cups, handmade cones, sandwich-style, and in our refundable/reusable take-home pint jars.

Question 12

Why does gelato look so much smaller than ice cream & cost more?

Accepted Answer

You’re not imagining it. Gelato looks smaller because it actually is—by design. But it’s also heavier, denser, and far richer. Unlike industrial ice cream, which can be up to 50% air by volume, gelato has much less air and far more real ingredients per scoop. Every bite carries more flavour, more texture, and more real food—without the fluff. So while a scoop may look smaller than a typical ice cream scoop, it actually weighs more and delivers a more concentrated taste. In general, gelato focuses on texture and taste nuance, rather than volume and general sweetness—making it a different experience than ice cream.

Question 13

Why would I go to Gina's Gelato when other places give really big scoops?

Accepted Answer

You don't have to. ;) If you're craving a large, fluffy scoop of ice cream, there's nothing wrong with that. But that's a different kind of expectation—and a different kind of experience. Our gelato isn’t a variation on industrial or quick-serve ice cream. It comes from a completely different tradition that goes back centuries. Our menu prioritizes real ingredients, slow-food values, and flavour nuance over speed and profit. Every batch is made from scratch in the pre-industrial, slow-crafted method of true artisanal ice cream and gelato-making. We make our own nut pastes, sweetened condensed milk, and—well, everything—entirely in-house, without artificial stabilizers, synthetic flavours or colours, or factory shortcuts. While most modern ice creams—even from small shops claiming 'handmade'—start from pre-made mixes for efficiency and margins, Gina’s Gelato is built from the ground up for integrity, flavour, and tradition. That means you're eating actual, real food at Gina's Gelato, not just sweetened fluff and volume.

Question 14

Can I host a private event at Gina’s Gelato?

Accepted Answer

Our shop is dedicated to daily service and small-batch craft, and we do not regularly rent our space. However, during our slower season (typically late fall through early spring), we may selectively accommodate small, private events that align with our atmosphere and values. Outside food and beverages are not permitted, staffing is required, and events must complement our focus on quality, hospitality, and tradition. If you believe your gathering would be a natural fit, feel free to contact us directly—please note that availability is limited and approval is at our discretion.

Question 15

Do you support local causes or school fundraisers?

Accepted Answer

Yes. We regularly (and happily!) contribute gift cards and other donations. Gina founded and ran an international women's adventure nonprofit for over a decade before opening the gelato shop (and adopting a pup). With her mother being a teacher, she has a soft spot in her heart for kids' education, sports, and animals. Please come in to let us know how we can support your cause in these areas - we do our best to give our community support!

Gina’s Gelato | Traditional Handmade Gelato, Sorbetto & Desserts in Nelson BC

Gina’s Gelato Latest

Old-world Artisan Gelato & All-natural Desserts—Handcrafted in the Heart of the Kootenays

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Say hello to our local friends, producers, and suppliers

Frequently Asked Questions

Why does a scoop of our gelato look smaller than ice cream?

Do you use pre-made bases or mixes?

Can I bring outside food or drinks to enjoy on your patio or inside the gelateria?

Do you sell gelato to go?

What are “Layers” and how do I get them?

Is everything here really all-natural?

I’ve heard you don’t use premade mixes—so what do you use?

Can I join the team?

Are you open late?

Are you locally owned and operated?