sorvete

Sorvete is a frozen dairy dessert made from milk or cream, sugar, and flavorings, often with stabilizers to improve texture. In Brazilian Portuguese, sorvete typically refers to ice cream; in Portugal, gelado is the common term, though sorvete is understood and sometimes used by manufacturers and tourists.

Production starts with pasteurizing and homogenizing a dairy base, which is then cooled and churned in a freezer or ice cream machine. The churning incorporates air, creating an overrun that yields a light, scoopable product. Flavors range from vanilla and chocolate to fruit purées, coffee, and nuts, with emulsifiers and stabilizers helping texture.

Two main styles are commonly produced: custard-based ice creams that include eggs, and Philadelphia-style ice creams that are egg-free. In addition to dairy sorvetes, many varieties use plant milks such as coconut, almond, or soy to make non-dairy versions. Sorvete is widely served in cones, bowls, or as ingredients in desserts.

Historically, frozen desserts have ancient roots, but dairy-based ice cream as known today developed in Europe and the Americas after the adoption of mechanical refrigeration. Industrial production and mass distribution expanded sorvete globally, leading to a wide range of flavors and formats from artisanal pints to mass-market brands.

Storage and safety guidelines require keeping sorvete at low temperatures, typically around -18°C. Commercial products include shelf-life information and nutritional facts; sugar content varies by flavor, and fat content depends on the base. Variants such as low-fat or sugar-free sorvete are also available.