I’m a hard core ice cream lover; from hand dipped to soft serve. But even with that said, I have to say that Gelato trumps ice cream when it comes to flavor, creaminess, and the fact that it’s actually healthier. Since gelato doesn’t contain egg, it’s fat content is significantly lower. But because it lacks a lot of fat, it’s shelf life is minuscule so it’s not something that is mass produced.
Dulcezza on Wisconsin, just north of Georgetown, is one of the areas best gelato shops. They make their gelato fresh every morning and use ingredients grown locally from small farms. Because they only use ingredients that are in season, their selection changes often. When I went there a few weeks ago Thai Coconut Milk and Lemon Ricotta Cardamon where just a few of the many unique and delicious flavors that they concocted that morning. They also had three different kinds of chocolate! Chocolate Mexicano (which has a bit of a spicy kick to it), Chocolate, and Valrhona Chocolate Amargo (in other words, dark chocolate). Chocolate Mexicano is no longer on the menu and added a few others to it since I was last there.
Oh another great thing about Dolcezza is that they have Affogato. Affogato is when they pour a shot of espresso over any gelato flavor of your choice. I did mine with Duce de Leche Granizado. And I must say, I choose that over any other fancy coffee or espresso drink out there.
P.S. They have two locations, the one in Georgetown that I go to, and one in Bethesda, MD. They also sell they stuff at area open markets on the weekend.