We love a sweet treat as much as anyone, but that picture-perfect gelato display might be more style than substance. According to seasoned gelato experts, there are a handful of telltale signs that can reveal whether you’re about to enjoy the real deal or a disappointing scoop.

From what’s in the ingredients list to how it’s stored and displayed, these six expert-backed tips will help you spot authentic gelato, whether you’re in Italy this summer or treating yourself closer to home.

If the gelato is piled high above the rim in towering, fluffy peaks, beware. Authentic gelato is dense and creamy, not sculptable.

“The dramatic mounds you often see in gelato cases usually require added gums, stabilizers and fillers to hold their shape,” said Noah Dan, owner of Pitango Gelato (with locations in the Mid-Atlantic region), who spent his childhood in Trieste, in northeastern Italy. “That fluffy, overflowing appearance often comes from high air content — sometimes from over-churning, other times from using vegetable fats and emulsifiers to trap more air.”

While the extra air helps cut costs for the producer, it also dilutes the flavor and texture. “Authentic gelato has lower air content and is churned slowly, making it denser, creamier and far more satisfying,” Dan said.

If the pistachio is a neon green instead of a soft beige and the hazelnut a dark brown instead of taupe, experts agree it’s another clue that the gelato may not be authentic. True artisanal gelato tends to come in subtle, muted tones, like soft, earthy green, pale yellow and white. While some might call these colors boring, that understated palette is actually a good sign, indicating the gelato gets its hue from real, fresh ingredients.

“Brightly colored gelato often signals the use of synthetic food dyes, artificial flavorings and powdered mixes. These colors may look eye-catching, but they usually indicate that the gelato was made for visual impact — not for flavor or quality,” Dan explained.

“Another red flag to watch out for is the gelato being overly decorated with non-edible ingredients,” added Stephanie Tucci, a chef who studied at The Italian Culinary Institute in northern Italy. She points to examples like nuts still in their shells or cut fruit with peels, such as halved coconuts or lemons with the rind left on. “Loud marketing is always helpful to get people in the door, but when the gelato is displayed as tall mountains, excessive bright colors and excess gelato decoration, that is a flashing red flag.”

Visually, gelato looks smoother and denser, with a silky texture, while ice cream tends to appear fluffier, and holds a more structured scoop and a slightly crystallized finish, especially when it’s just out of the freezer. This is despite both being made from the same core ingredients of cream, milk and sugar.

“What sets them apart is the ratio and percentages of these ingredients that yield two different products,” said Tucci, adding that gelato typically contains less fat than ice cream, using more milk than cream. And because gelato is churned at a slower speed, it forms smaller ice crystals, giving it that signature dense, velvety feel on the palate.

Vincenzo Tettamanti, owner and gelato maestro at Gemelli Artisanal Gelato in Pennsylvania, grew up in Ferrara, Italy, and says it’s worth paying attention to the texture and consistency of all the flavors across the display case. If one looks soft while the one next to it is noticeably firmer, it’s a sign the recipes may not be well-balanced. “All flavors are stored in the case at the same temperature, but all the ingredients behave differently when frozen, as some tend to harden more, like nuts, and some tend to stay softer, like caramel. The chef should be able to adapt each recipe so that they all have a very similar consistency.”

As part of the European Union’s strict food labeling and consumer protection laws, gelaterias in Italy are legally required to display their ingredients, so you’ll always know exactly what’s in your scoop.

According to Francesco Cataldo, co-founder of Gelateria Gentile New York and a fifth-generation member of the Gentile family, which has been making artisanal gelato since 1880, that list should be short and simple. “If it has more than five or six ingredients, you should question it. Real gelato doesn’t need to be masked,” he said, noting that the essentials are usually just fresh milk, cream, sugar, sometimes eggs, like in eggnog, and real fruits or nuts.

By contrast, mass-produced gelato tends to rely on shortcuts. “In low-quality or industrial gelato, you’ll often find artificial flavors, colorants and preservatives. Many producers rely on powdered bases or premade mixes filled with emulsifiers and stabilizers, which simplify production but sacrifice both taste and quality,” Cataldo explained. He added that it’s not uncommon to see things like freeze-dried fruit, synthesized flavors or artificial vanilla in place of real vanilla bean.

Authentic gelato isn’t on flashy display, but hidden in lidded metal canisters called pozzetti. These recessed tubs are designed to keep temperatures cold and consistent, which is key to preserving both texture and taste.

“If you’ve ever let a tub of ice cream from your freezer melt and then refrozen it, you know it comes back grainy and icy, often with a weird melted rim around the edges. It’s edible, but not nearly as enjoyable,” Dan said. “There’s also far less risk of cross-contamination between flavors, unlike open display cases, where your hazelnut gelato might start to taste like peppermint if it’s sitting next to mint chip.”

If the flavor board is stacked with options like Snickers, Oreo, marshmallow or gummy bear, it’s worth raising an eyebrow. According to Cataldo, these novelty flavors are often more about gimmicks than true gelato craftsmanship, as a proper artisanal gelateria takes its cues from the seasons. “Authentic gelato isn’t about consistency all year round — it’s about respecting what’s naturally available and at its peak. That’s what gives gelato its soul,” he said.

What’s in season depends on geography, but generally, spring and summer highlight fresh fruits like strawberries, apricots, peaches and figs. Fall and winter, on the other hand, bring richer, more comforting flavors like different types of chocolate, coffee and rum and raisin.

Another red flag is a dizzying number of choices. “When I see more than 24 flavors on display, I start to wonder if it’s truly artisanal,” Cataldo added. “As we say in my family: good things take time.”