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This post comes to us from one of our summer interns, Charmayne Staloff. Charmayne is a graduate student in Environmental Philosophy at the University of North Texas, where she is working on a project on the Philosophy of Food. Today, she brings us a yummy report on local and sustainable-minded producers of a timeless summer favorite: ice cream.

It’s still summer (though it is fading fast) and here at Eat Well we’ve been talking lots about – and eating even more of – some delicious summer favorites: gelato and ice cream. We’re not talking about just any cool treats, here–welcome to the world of local, sustainable ice cream shops and gelaterias.

But first things first–What’s the difference between gelato and ice cream anyway?

Gelato (from the Italian word for “frozen”) differs from ice cream in both process and final product. Gelato is churned extremely slowly, allowing very little air into the mixture. The result is denser and creamier, and storing it at a slightly higher temperature than ice cream helps retain its smoothness. Ice cream, on the other hand, has more cream and therefore a higher fat content, yet is less dense due to the process. Both use the same basic ingredients: milk, cream, sugar, sometimes eggs, and a variety of additional ingredients that define its “flavor.”

As it turns out, artisan ice cream and gelato craftsmen around the country are paying attention to more than great taste – they are also interested in sourcing their milk from local, sustainable farms, and creating flavors that reflect the unique seasonal tastes from their area by using local products. Here are a few to check out!

New York, NY: In New York City, Brooklyn’s Blue Marble is a local favorite. The shop was founded by two friends, Alexis and Jennie, who found a creative (and very convincing) way to bring their views on environmental protection to the public eye. The milk in their ice cream comes from Ronnybrook Farms in Ancramdale, NY and Natural by Nature in Lancaster, Pennsylvania. They even power the store with hydroelectric and wind power generated in New York. Their flavors change regularly, but a consistent favorite is strawberry.

Philadelphia, PA: At Capogiro’s, which has two locations in Philadelphia, owners Stephanie and John Reitano returned from a trip to Italy on a mission: to bring the art of creamy, rich gelato back to the U.S. They combined their passion for creating creative flavors (such as Rosemary Honey Goat’s Milk and Mint Stracciatella) with a commitment to using locally-sourced ingredients. Pennsylvania’s sprawling farmlands provide them with fresh local produce, as well as hormone-free milk from grass-fed cows, which they churn into small, fresh batches of gelato every morning.

Princeton, NJ: A few miles up the road in Princeton, NJ, the Bent Spoon describes their delightful concoctions as “a hybrid of (traditionally northern-style) Italian gelato, traditional French glacé, and American ice cream.” The tiny store (its walls covered with magazines covers such as Bon Appétit singing their praises) usually has a line spilling out the front door, and with such a collection of seasonally-inspired, naturally good ice cream, it’s easy to understand why.

Columbus, OH: Moving into the Midwest, check out the three Jeni’s Ice Creams locations in Columbus, Ohio. Using hormone-free dairy and produce from the Cincinnati area, Jeni’s offers the classics you might expect along with a few you might not – most notably, Thai Chili. (Who would’ve thought?)

San Francisco, CA: And finally, folks in the Northwest can be sure to find a sustainable treat at Bi-Rite Creamery and Bakeshop in San Francisco. Straus Family Creamery, an organic dairy farm 45 miles outside of San Francisco, supplies Bi-Rite with the organic milk, cream, and eggs that go into their ice creams. The honey and lavender blended into their Honey Lavender ice cream comes from only a mile away, and all fruits used in their ice creams and sorbets hail from local organic farms and orchards.

Seattle, WA: Inspired by the fruits and veggies at the neighboring farmers’ market stands at the University District Market (Saturday) and the Ballard Farmers’ Market (Sunday), Empire Ice Cream churns out delicious flavors such as Sweet Fennel Sorbet and Thai Basil ice cream. Just around the block, Molly Moons Homemade Ice Cream has a perpetual line out the door, but it’s no wonder with their ingredients, offering everything from Skagit Valley’s strawberries to Sequim’s and Vashon Island’s lavender and more!

So make the most of the last of summer and check out the Eat Well Guide to find local, sustainable ice cream and gelato near you. If we’re missing any, click on Suggest Listing and add them to the Guide! What better way to treat yourself and support environmentally-conscious local artisans and farmers?

Buon appetito!