Bringing the expertise from the birthplace of Gelato, Italy, Glacier Artisanal Gelato was incorporated in 2004 with the purpose of introducing the most authentic Gelato experience to Malaysia and beyond. It started as a humble gelato parlour by two Italian partners in Jalan Telawi, Bangsar. It did not take long for our gelatos to be recognized for its amazing taste and natural qualities, culminating in us winning the 1 st place for the Gelato World Tour 2016 in Rimini. Since then, our clientele has continued to grow and now our products
can be found in many Cafes, Five-star hotels and Fine dining restaurants. All our products are HACCP, GMP and Jakim HALAL certified. We also are an ISO 22000:2005 Food Safety certified producer.
Our brand’s philosophy has always been to embrace and stay true to the uthentic gelato making roots from Italy, executing the ARTISANAL gelato-making experience from start to finish.
A dedication in making Fresh, Premium, 100% Natural, No additives, No Artificial Colourings, Low Fat and Low-Calorie Gelatos in Small Batches of Production.
This sets our products apart from other Ice Cream manufacturers that produce using industrial mass production methods, maintaining a level of freshness unique to artisanal gelato-making.
Our ingredients are also 100% Natural, carefully sourced from chosen artisanal producers around the world. Fresh milk from New Zealand, Chocolate from Belgium, Berries from the United States of America, and many more.
Just from the name itself, we can tell that ICE CREAM is predominantly made from Cream, whereas GELATO uses mostly whole milk. This makes GELATO a healthier option as it has less fats and calories.
The process of making GELATO and ICE CREAM are also different. Gelatos are churned much slower than ICE CREAM, which results in less amount of air being incorporated. This creates a denser consistency for GELATOS, which also brings about intense flavours.
GELATO and ICE CREAM are also stored and maintained at different temperatures, with GELATOs being served at a warmer temperature, which means it is not completely frozen, giving it a smoother and silkier texture.