MyTastr

Best gelato & sorbet, according to chefs

Four picks, each tied to a named taster and a public source — from Julia Kramer, Peter Pastan, Ariana Losch, Hannah Berman and 4 more. Recommendations come from bonappetit.com, saveur.com, gelatofiasco.com and sporked.com and 3 other sources.

Freezer · The ranking

  1. 1
    Top pick

    Gelato Fiasco Maine Wild Blueberry Crisp Gelato

    Chosen by
    Also chosen by
    Vanilla gelato with Maine wild blueberries and crunchy oat streusel, made by a small-batch gelateria in Brunswick, Maine. Bon Appétit put it on its list of favorite artisanal pints, and Saveur named it one of its 10 favorite summer pints, a “fruity, summery pint.” Pastan, a D.C. Italian chef, on Gelato Fiasco: “This stuff is better than 98 percent of the gelato you find in Italy… there are no additives.” Ships frozen to the continental US in 6-packs, with the same pints in some New England grocery stores.
    Where to buy · shop.gelatofiasco.com ↗Instacart ↗Source: bonappetit.com ↗
  2. 2

    Gelato Boy Old World Vanilla

    Chosen by
    Also chosen by
    Six ingredients: milk, cream, cane sugar, egg yolks, vanilla bean, and sea salt, made the old Italian way with yolks and no gums. Sporked tried about 20 grocery gelato pints and gave this one 9.5/10: “condensed, silky, and lush, allowing the purity of the vanilla bean to really shine.” Tasting Table ranked Gelato Boy #1 of 15 gelato brands, above Talenti: “absolutely luscious… the base is always smooth and creamy.” Founded in Colorado by Giulia Licht, a Venetian who worked a gelateria counter, and Bryce Licht. No chef has named it yet; this pick rests on those two tasting panels. Ships frozen anywhere in the US (6-pint minimum), and pints are sold at Sprouts and other grocers.
    Where to buy · gelatoboy.com ↗Instacart ↗Source: sporked.com ↗
  3. 3

    Talenti Roman Raspberry Sorbetto

    Chosen by
    Also chosen by
    Wilson: it “reminds me of the fruit sorbetto I have had in Italy and France… simply magical.” He finishes it with olive oil. Mayden: it “tastes so pure,” “like frozen raspberries.” Tasting Table also ranks it among the best store-bought sorbets.
    Where to buy · Amazon ↗Instacart ↗Source: foodandwine.com ↗
  4. 4

    Nancy’s Fancy Pistachio Gelato

    Chosen by
    Small-batch gelato and sorbetto from Nancy Silverton, the La Brea Bakery and Mozza founder, made in Los Angeles since 2015. The pistachio is her take on one of the most popular desserts at her Mozza restaurants. Tasting Table ranked Nancy’s Fancy #4 of 15 gelato brands: pricey, but “you’ll feel the investment was worth it at first taste,” with sweetness balanced by “a dash of salt.” No outside chef has named a pint yet: Silverton is the founder, so her name counts as the maker, not an endorsement. Ships frozen to all 50 states via Goldbelly (6-pint packs), and pints are turning up at some Whole Foods and West Coast grocers.
    Where to buy · goldbelly.com ↗Instacart ↗Source: tastingtable.com ↗

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Questions, answered

What is the best gelato & sorbet, according to chefs?
MyTastr’s top pick is Gelato Fiasco Maine Wild Blueberry Crisp Gelato, chosen by Peter Pastan (chef, Obelisk & 2 Amys, Washington, D.C.); Julia Kramer (Bon Appétit). Vanilla gelato with Maine wild blueberries and crunchy oat streusel, made by a small-batch gelateria in Brunswick, Maine. Bon Appétit put it on its list of favorite artisanal pints, and Saveur named it one of its 10 favorite summer pints, a “fruity, summery pint.” Pastan, a D.C. Italian chef, on Gelato Fiasco: “This stuff is better than 98 percent of the gelato you find in Italy… there are no additives.” Ships frozen to the continental US in 6-packs, with the same pints in some New England grocery stores. Source: bonappetit.com ↗
What are the other top picks for gelato & sorbet?
No. 2 is Gelato Boy Old World Vanilla, chosen by Hannah Berman (Tasting Table); Ariana Losch (Sporked). No. 3 is Talenti Roman Raspberry Sorbetto, chosen by Jason Wilson (F&W Best New Chef 2006); Felicia Mayden (pastry chef). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

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