Where to Get Gelato in New York

From serious chocolate and fior di latte to cookies and cream or salted caramel

There’s something about the silky richness and the colorful display cases that whet an appetite for gelato, the Italian cousin to ice cream that’s made its mark among New Yorkers.

Gelato is denser and has less fat than ice cream, which contributes to a more intense flavor and a smoother texture. But the contrast between ice cream and gelato is cultural as well: Fewer cookie dough-style flavors, more options like coffee, hazelnut, berry flavors, or pistachio. Here’s a handful of places to enjoy the simple pleasures of a scoop of gelato and gelato-inspired treats.

Israel’s Anita Gelato is known for its Instagrammable gelato, served out of a display case that might remind New Yorkers of those sweet cream cheese flavors that are topped with syrups, cookies, and nuts at Manhattan bagel shops. It started as a small Tel Aviv storefront by Nir and Adi Avital, and their mother, Anita, in 2002; more than 20 years later, the gelato mini-chain now has a handful of international locations. Bestsellers include tiramisu, popcorn with honey, and the Cookieman, gelato made from hazelnut, meringue, caramel, mascarpone, and Campari.

A 140-year-old Turin-based sweets shop sells coffee, crepes, and gelato, in flavors like pistachio, hazelnut, and dark chocolate. Get the waffle cone dipped in chocolate, or indeed anything that involves chocolate. The interior flaunts its northern Italian elegance.

Founded by Sicilian-born Francesco Realmuto, L’Arte del Gelato appeared in the Chelsea Market in 2005, and its main branch remains as a counter at the western end of the complex. Its gelati are particularly creamy, and the berry flavors are the most admired. It can also be found in cart form seasonally on the nearby High Line, in the Oculus, and in Lincoln Center.

This gelateria originated in the Apulian capital of Bari in 1880, and the flavor of the gelato has antique quality that is totally pleasing. The flavors are generally basic, and go in a cheesy and creamy direction, and there are also some wonderful fruit-flavored granitas. Coffee is at hand in case you want an affogato. This may be the best gelato in town. Look for locations in Nolita, University Place, and Williamsburg.

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Hallie Meyer’s ice cream parlor is modeled after the casual all-day cafes of Rome gelaterias, with flavors like coffee stracciatella, almond latte, mint junior, and buttered baguette. Flavors change weekly that start with Italian-imported cream.

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This restaurant on the ground floor of one of the Village’s most distinguished addresses, and former home of Mario Batali’s pizzeria Otto, has retained the informal front barroom of its predecessor, where one may sit at raised table or at the bar and enjoy two or three flavors of gelato per day in generous servings and elegantly presented. The current chef is Marc Forgione, and his pastry chef is Jami Callao.

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Anyone who has visited Buenos Aires knows that Argentine has its own distinct gelato flavors, and this type of particularly creamy product has been on display in Greenwich Village since 1998 at Cones. Though most of the flavors will be familiar — berry, dairy, nut, chocolate, and citrus — there are many South American flavors not to be found other places, such as corn, mate, sweet potato-brie, and dulce de leche.

This historic East Village pasticceria and gelateria was founded in 1894 as a pool hall, and gradually grew into the institution it is today. In addition to all the usual flavors of gelato and sorbeto — which you may enjoy in the ornate dining room next to the pastry showroom — there are spumoni, tartufo, and other pre-formed ice cream novelties.

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As at its smaller previous location, the new Superiority Burger offers two flavors of gelato or sorbetto per day, via Brooks Headley, who never lets your forget he was once pastry chef at Del Posto, and his current pastry chef, Darcy Spence. It is not uncommon to find fennel, coconut, labneh — or even more savory flavors.

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In 2021, Sant Ambroeus opened a coffee bar and gelateria in Soho with nearly 20 flavors and options like an affogato and pastries. Bestsellers are chocolate, vanilla, stracciatella, and pistachio. There’s also the Sant Ambroeus flavor, which tastes like a vanilla sponge cake with a hint of raspberry.

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In 2002 Jon Snyder opened Laboratorio as a small window on Orchard Street, but in a few years moved into the current gleaming facility, looking much like a laboratory, on Houston Street across from Katz’s. Dozens of flavors are available daily, many unusual like beet, cheddar cheese, and Thai chile chocolate.

Open since 1892, Ferrara is a go-to when it comes to Little Italy pastries. While you’re here splitting a lobster tail, consider a scoop of salt and caramel or pistachio gelato. There’s also granita, which Ferrara touts as the family recipe.

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Open since 2016, first in Red Hook, now in Cobble Hill, this gelato and macaron shop sells flavors like serious chocolate, fior di latte, cookies and cream, and salted caramel, as well as raspberry, mango, and Sicilian lemon sorbetto.

This ancient Sicilian bakery in Bensonhurst is famous for its marzipan cakes, butter cookies, classic French and Neapolitan pastries, and gelatos and sorbettos. Flavors include zuppa inglese, biscotti, pistachio, and caramel, as well as vanilla, chocolate, and strawberry.