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You don't have to travel to Italy for delicious authentic gelato.

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Pros

Easy to use

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Easy to clean

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Compact

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Convenient

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Cons

Slow to freeze

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Small quantity

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Noisy

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You don't have to travel to Italy for delicious authentic gelato. Make it in the comfort of your own home with the new Gelato Maker from DeLonghi. Gelato is a dense mixture with lower fat than ice cream and no added air, which is more rich and flavorful. And with the self-refrigerating compressor, you don't have to wait for your favorite sweet treat. Built-in compressor brings the ingredients to temperatures below freezing, which frozen bowl ice cream makers cannot do. Make multiple batches continuously instead of having to wait to re-freeze the ice cream bowl. The removable stainless steel bowl makes for easy serving and cleanup and the mixing paddle effectively mixes ingredients from top to bottom for perfect consistency. Other highlights include a refrigerant gas that doesn't deplete the ozone layer, transparent lid and recipe book.

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Features

  • No waiting for delicious authentic gelato with the self-refrigerating compressor
  • Immediately brings ingredients to temperatures below freezing and allows you to make multiple batches continuously
  • Produces the perfect consistency by effectively mixing ingredients from top to bottom with the patented mixing paddle
  • Easy serving and cleanup with removable stainless steel bowl
  • Energy-saving with efficient R134A refrigerant gas, it doesn't deplete the ozone layer. It is non-toxic, non-flammable and non-corrosive
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Frequently Asked Questions

  • The blade stuck immediately on the first batch. What did I do?

    Did you make sure you didnt put more than 2-3/4 cups total of all ingredients? Did you time the batch and make sure it didnt go over 30 mins? Did you make sure the blade was pushed all the way down before you started the machine? I've made all kinds of adjustments to the recipe. As recently as yesterday I made a batdh using only heavy cream and some mocha syrup I bought at the store. So I adjusted the quantities as follows: used 1/4 syrup and 2-1/2 cups heavy cream for a total of 2-3/4 cups. At 27 minutes I could hear by the sound of the motor slowing down that the batch had gotten very thick so I stopped it at 27 minutes. And it came out perfect. You really have to measure the ingredients, make sure the paddle is all the way down and make sure the cover is securely latched. I hope if you follow these steps the next time you make a batch the paddle will not stick.

  • Has anyone used this to make frozen yogurt? Your thoughts?

    Have made several batches of frozen yogurt and it works just the same as with ice cream. Freezes perhaps a touch faster, but not more than 5 minutes.

  • Whats the consistency of the gelato?

    In my experience, it is denser than what is produced by a normal ice cream maker but probably not as dense as you'd get in a commercial gelato shop with larger, professional grade machines. And regardless, you'll probably want to let it set up in the freezer for a little while before serving it.

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