Frozen Dessert Faceoff: Ice Cream vs. Gelato vs. FroYo

We may all scream for ice cream – we eat 1.5 billion gallons of the stuff a year. What to make of the other options on the frozen dessert front?

In celebration of National Ice Cream Month, and in the spirit of cooling off with a little gusto, we thought we’d offer some insight into some of the frosty confections within our reach.

BEACHY CREAM

1209 Wilshire Blvd. | Santa Monica, CA 90403 | (310) 656-4999 | www.beachycream.com

Beachy Cream was born out of Founder Ann Ryan’s desire to make people happy. After careers in finance and the entertainment industry, this self-described “Jane of all trades” defined her latest venture as “the ultimate toy.”

Ryan understands the connection Palisadians had to the recently closed Baskin-Robbins. She herself has fond memories of going to Wil Wright’s Ice Cream Parlor in Westwood as a child. The old-time ice cream parlor served as the inspiration for her shop located in Santa Monica. Ryan, a resident of Malibu, also couldn’t help but let a little beach culture – and ‘pin-up’ girls known as the Beachy Cream Girls – seep into her vintage aesthetic.

Using organic ingredients, and working in small batches, she has adapted her family recipes to the treats she loved as a child. Malts, floats, sundaes, custom ice cream sandwiches made of cookies baked on the premises are available for your caloric pleasure. Ryan hasn’t left anyone out of the fun: there are non-dairy options for Vegans and organic doggy fro-yo free with purchase.

The USDA has set standards for ice cream. In order to meet that standard there must be a milk fat content of at least 10 percent. Typically, high-end ice cream boasts a higher milk fat content. Beachy Cream’s version, made with Straus Organic Ice Cream Base, varies from 12 – 14 percent. That translates to a decadent finish on the tongue.

Although I sampled 22 outstanding flavors, a few really jumped from my taste buds straight to my heart. The concentrated minty flavor in the Brownie Mint ice cream is thanks to the local farmer’s market; the Toffee Coffee is speckled with toffee made in-house.  Breakfast In Bed – waffles, orange zest and maple – is actually better than being served breakfast in bed. Ryan’s flavors tend to lean on the traditional side, however, the flavor intensity is like nothing I’ve ever experienced in ice cream.

I was having a double-scoop-kinda-day when I settled on a scoop of Bitchin ‘Hot’ Chocolate (think of chocolate, ground with cayenne) topped with a scoop of Roasted Banana. The delivery system for the ice cream was a salty pretzel cone. If you love sweet and savory flavors together this is by far the way to go. The salt in every lick balanced out the sweetness of the caramelized bananas, while the heat of the chocolate was another taste sensation. With a double-decker like that, who needs dinner?

GROM

3888 Cross Creek Road | Malibu, CA 90265 | (310) 456-9797 | www.grom.it

Gelato – direct translation frozen – is an Italian version of ice cream. Bernardo Buontalenti introduced modern gelato to the Medici Court in Firenze in 1565. It is multo denso and creamy despite using only milk, never cream. Its denseness can be attributed to the lack of overrun (air) as compared to ice cream. Grom, a direct import from Turin, Italy, uses fresh seasonal fruit from the finest purveyors, including their own 20-acre organic farm. Co-owners Frederico Grom and Guido Martinetti, chose the name Grom because Martinetti already had his family name on a wine label. You’ll find the classics like Stracciatella and Fiordilatte, and a list of seasonal specials like Cassata Siciliana made with fresh ricotta and Sicilian candied citrus. There is always a flavor of the month, fruity sorbets and Granita Siciliana in addition to gelato.

I was a little thrown after having made my choice from the selection listed on the website, only to find out it was unavailable. After much debate I settled on the classics – Pistachio made with “Mawardi” Pistachios and Cioccolato Fondente containing Venezuelan “Ocumare” chocolate. They complimented one another perfectly and the flavors were intense and well balanced. My tasting partner Ashley regretted adding a scoop of Bacio (chocolate and hazelnut chips from the Langhe Region – just like the classic bon bon) to her bowl of Caramello al Sale, made with pink Himalayan salt. She felt it took over the main flavor she was looking forward to savoring – you live and you learn!

THE YOGURT SHOPPE

873 Swarthmore Avenue | Pacific Palisades, CA 90272 | (310) 459-0088 | www.aplacetomix.com

There is no denying the uber-trendy FroYo (frozen yogurt) market is thriving in Pacific Palisades. After 50 years in business, our Baskin-Robbins lost the battle, leaving us with only one question: The Yogurt Shoppe or Toppings? Unlike ice cream, the USDA does not regulate frozen yogurt. However, The National Yogurt Association (NYA) offers a Live & Active Culture seal in the interest of educating the consumer. Healthy frozen yogurts contain live and active cultures, as do the varieties offered at The Yogurt Shoppe. Not all FroYos can boast probiotic benefits, and if health is a big concern, it is still more beneficial to eat refrigerated yogurts. In addition to offering Kosher Certified frozen yogurt with live and active cultures that are also low in fat and high in calcium, The Yogurt Shoppe serves fruit sorbets and low-carb and sugar-free alternatives. Included in the toppings assortment are fresh fruit from the Farmer’s Market and goodies from local bakers.

I never do this but for some reason I found myself filling my bowl from the center dispenser that combines and twists the two flavors together. The Cinnamon Roll flavor overpowered the Blueberry Cheesecake yogurt, although I have to say, it tasted as though it had just emerged from the oven – delicious. The texture was creamy, the consistency smooth and decadent. I followed the advice of nutritionists by topping it with blueberries, but out of habit I had to sneak in a few mochi for good measure.

TOPPINGS

872 Via De La Paz | Pacific Palisades, CA 90272 | (310) 454-8228 | www.toppingsyogurtwall.com

Walk through the lively doors of the Toppings location and you will be inundated with options. The l-o-n-g counter displaying bins filled with every edible ornament you could imagine is eye-catching. They offer 120 – 125 choices at any given time. It is a child’s dream and a nutritionist’s nightmare. Although FroYo tends to be lower in calories compared with ice cream, the calories can double or triple depending on the type of toppings added. It goes without saying fruit is the healthiest choice. But that would entail passing up exotic treats like miniature technicolor marshmallows, pickles and gummy Coca-Cola bottles. Toppings doesn’t offer live and active cultures in it’s assortment of 16 yogurt options, but we don’t come for the health benefits, do we?

I had a clear idea of what I came for and followed through with delicious results. I began with Chocolate Custard yogurt and Banana yogurt. I added the requisite mochi, chocolate coated gummy bears (I’m lucky I didn’t loose a filling!), a sprinkling of coconut and a douse of melted marshmallow. When in Rome…!