Pumpkin Praline Pie, Apple Pie, and Cinnamon Coffee Cake gelato are hitting Aldi freezer aisles on August 26 for $3.79 a pint. We are thrilled someone else is thinking about gelato in a grocery store, and we would still love to see you at the counter for the real, fresh-churned thing.
Anita Gelato, the family-run gelato brand with shops from Tel Aviv to London, opened its first Las Vegas location inside The Venetian Resort late last month, and it's already reshaping what a Strip scoop can look like.
An Italian family gelato brand with two dozen shops on three continents opened its first Las Vegas counter inside a Strip resort this summer, and it's not the only international scoop shop making a play for the valley. Here's what the arrival says about Vegas becoming a real gelato town.
The best sorbetto does not taste like a compromise. This summer, artisan producers are pushing dairy-free frozen desserts well beyond the basics, with flavor combinations and textures that rival anything in the gelato case. Las Vegas heat is the perfect excuse to try one.
From pistachio to stracciatella, the timeless flavors that define great gelato.
Floral and botanical flavors have crossed from artisan cafes into the mainstream gelato world in 2026, bringing a wave of hibiscus sorbet, lavender cream, and elderflower combinations that are turning heads and rethinking what frozen dessert can taste like.
A fresh national poll timed to Ice Cream Month has chocolate back on top, butter pecan sliding past vanilla, and a whole lot of Americans admitting they lick the cone before they bite it. Here is what the numbers say, and how we would scoop it Vegas style.
A rumored Caramel Apple Cheesecake Blizzard has soft-serve fans buzzing about autumn while it's still 100-plus degrees outside. Here at the counter, we say enjoy the tease, then come cool off with a scoop that actually fits the calendar.
The biggest gelato trend of summer 2026 is not a single flavor. It is a format shift: gelato is no longer competing only with other gelato. It is competing with tiramisu, cheesecake, and brownies, and winning.
French Riviera (La Tropezienne) Bakery is opening its third valley location this summer inside the storied building that once housed chef Andre Rochat's Michelin-starred restaurant, and we have thoughts on what that means for dessert lovers downtown.
American consumers are spending more on frozen desserts in 2026, and a growing share of that spending is going toward gelato rather than conventional ice cream. The reason is not just trendy flavors. It comes down to what gelato actually is, how it is made differently, and what that produces in the bowl.
Fresh industry numbers say the thing driving gelato sales in 2026 isn't the next exotic flavor drop, it's how good that scoop looks in your hand and how easy it is to build your own. Here's what the data actually says, and why it's basically our whole vibe.
Summer 2026 is shaping up to be the most interesting gelato season in years. From pistachio cementing its place as a premium standard flavor to hibiscus and elderflower botanical sorbets making a serious run, to swicy pairings that combine sweet and spicy heat in a single scoop, the gelato world is moving in exciting new directions. Here is what to look for when you walk up to the case.
Why gelato is denser, smoother and more intensely flavored than regular ice cream.
From matcha and yuzu to baklava and bold citrus, 2026 is the year artisan gelaterias are getting genuinely adventurous with their flavor palettes. Here is what is showing up in the case right now and why the world map has become the best new flavor guide.
A 150-year-old ice cream maker just closed out a five-flavor summer collection with a dairy-free strawberry sorbet, and the whole lineup is a masterclass in why small-batch scoops win. Here's what Vegas gelato lovers can take from it.
Real flavor comes from real ingredients. Here's a downtown bar that gets it as much as we do.
The assumption that indulgent and health-conscious cannot coexist in a gelato case is being challenged in 2026. From protein-forward formulas to advanced sugar-reduction techniques and sustainable formats, artisan frozen desserts are getting a genuine upgrade.
Bubblegum, strawberry jam, and a slasher film premiere. Here's the deliciously weird collab taking over dessert headlines this week, and what it tells us about where frozen treats are headed next.
Jeni's Splendid Ice Creams rolled out a limited summer 2026 lineup on July 2, and the flavor everyone's talking about isn't sweet at all in the usual way. It's a hibiscus sorbet spiked with jalapeño and black pepper, and reviewers are calling it the scoop of the summer.
We're in the business of making your day a little sweeter. But when a Las Vegas road trip for gelato turns into something harder, here's the neighbor we'd want you to know.
AREA15's new 30,000 square foot ice cream playground opened this month as the brand's largest location yet, and it has us thinking about what real, scoopable dessert should taste like after the photo op ends.
The whole country is thinking about frozen dessert this week, big chains are rolling out mushroom scoops and lava-cake pints, and we think that makes it the perfect excuse to remember why gelato does it better.
The boldest gelato trend of 2026 is not a flavor nobody has heard of. It is the elevation of flavors everyone already loves: tiramisu, banoffee, butterscotch, and the classics that built the gelato tradition in the first place.
The U.S. frozen desserts market is projected to grow at 10.6 percent annually through 2033. This summer, passion fruit, mango, and coconut are leading the charge in artisan gelaterias.
Pistachio has always held a place in the gelato case, but 2026 has elevated it from a reliable classic to the defining premium flavor of the moment. The reasons touch on flavor complexity, a global shift toward bold nutty profiles, and the specific way pistachio pairs with summer's other breakout trends.
Pitango Gelato, a Baltimore favorite hitting its 20th anniversary, is opening new franchise locations along the East Coast in 2026. Here is why an indie-turned-franchise story matters even for a shop nowhere near the East Coast.
A new milkshake chain just committed $12 million to four Southern Nevada locations. The premium frozen dessert category is growing, and Las Vegas dessert lovers are the ones who benefit.
Small-batch creameries across the country are selling out $15 pints, and one shop even sold a $100 champagne-and-caviar edition. Here is what the splurge says about dessert in 2026, and why Vegas gelato fans already get it.
Sammontana, the Italian gelato maker that's been a household staple across Italy since the 1940s, is rolling out eleven new grab-and-go treats across the U.S. this summer. Here's what's landing in freezer cases and why it matters for anyone who loves a proper scoop.
Shook Shakery, the new drive-thru concept from a Nothing Bundt Cakes co-founder, is bringing cake-blended milkshakes to Southern Nevada this summer. Here is why a scoop shop is watching this one closely.
Small batches, real ingredients, no shortcuts. The way we make gelato is the way this local firm builds homes.
Every great gelato night deserves a great dinner first. We found the savory half of the perfect south-Vegas food crawl.
Forget pistachio for a second. Flavor forecasters just crowned sweet corn one of the ingredients to watch in 2026, and it's turning up in gelato bases from farm stands to fine dining. Here's why a vegetable is suddenly dessert's favorite plot twist, and how it stacks up against the flavors America still can't quit.
A gelato run should be the easy part of your day. Here's the friendly Vegas towing service we recommend for when the drive isn't.
The sweet-and-spicy flavor combination that took over the food world is landing in gelato cases everywhere in 2026. Here is what the swicy trend looks like in frozen form and which bold flavor combinations are worth trying right now.
Global gelato analysts are boiling down this year's biggest shift into three forces: connection, soft wellness, and extraordinary experience. Here's what each one actually means, and why a scoop shop chasing all three at once is chasing exactly what customers want right now.
After years of sweet-forward flavor innovation, a savory undertow is arriving in artisan gelato cases. Miso caramel, black sesame swirl, and tahini-based gelato are no longer experiments. They are becoming menu anchors, and the customers who try them come back for them specifically.
The Aviators' home turf rolled out a full food and beverage overhaul for the 2026 season under a new executive chef, and the frozen lineup, soft serve, Dole Whip, Dippin' Dots, and a signature sundae, held its ground against wood-fired pizza and smash burgers. Here's why that says something bigger about where dessert sits on the menu right now, on the diamond and off it.
A viral kitchen hack has people freezing a watermelon, pouring cream into it, and scraping out a soft-serve-style treat. It's a fun trick and the science behind it is real, but it also happens to be a great excuse to explain what actually separates a real scoop of gelato from a frozen fruit shortcut.
A two-ingredient watermelon hack has taken over social feeds this summer, promising a frozen treat with nothing but fruit and cream. We break down how the trend actually works, and why it makes the case for a proper scoop even stronger.