Ice Cream News
North Dallas ice cream shop does Italian-style gelato without gimmicks
A new ice cream shop dedicated to the fine art of Italian-style gelato is opening in North Dallas. Called the Gelato Cone, it's from a long-standing family company founded in Europe in 1956. They relocated to the Dallas area and are observing the same standard of excellence in all things gelato and ice cream.
The original location opened in Allen in 2017. Now a second location will open in Dallas at the northeast corner of Preston and Frankford roads, in a former home store at 18208 Preston Rd. That location will open the first week of July, says owner Selim Cajocak.
"We wanted to come here and make our gelato a franchising concept," he says. "The Dallas location is our first spin-off, but we'll be opening another location in Frisco in early 2019."
He's not only into doing great gelato but also evoking the warm fuzzies that surround ice cream: hot summer days, childhood memories, happy times spent with family and friends.
"We want to make these precious and memorable moments happen for our customers, whether it's during summer vacation or a workday lunch break," he says.
As many of us know, gelato is made with a higher proportion of milk than cream, so it contains less fat and is churned more slowly, making it denser and creamier. Gelato is also served at a slightly warmer temperature than traditional ice cream.
In addition to traditional milk-based items, they also do milk-free flavors that include dark chocolate, pumpkin, kiwi, watermelon, green apple, and pomegranate.
In addition to gelato, they do smoothies and waffles, topped with peanut butter, Nutella, or chocolate, plus fruit and toppings such as crushed pistachios and shredded coconut.
Dallas is home to the Paciugo Gelato chain, but the only openings we've seen lately have been gimmicky and over-the-top. Refreshingly, Gelato Cone does not do rolls or twists or ice cream made with dry ice, just straightforward Italian ice cream.
"Our gelato has been created using the same secret family recipe for over 60 years," Selim says.