We started with
one machine
and a lot of patience.
Gelato & Chill began as a weekend experiment — a used batch freezer, a recipe notebook, and an obsession with getting the texture right. Real gelato isn't just ice cream with Italian written on it. It's about slower churning, warmer serving temps, and ingredients you can actually pronounce.
Today we're a full kitchen in Quincy, still churning small batches by hand every morning. Every flavor on the board is ours — no premixes, no shortcuts. If it's not something we'd serve our family, it doesn't go in the case.
We also roast our coffee with a local New England roaster and source our fruit from farms within driving distance. The result is gelato that tastes like it was made yesterday — because it was.
in-house
ingredients
always available
