The mixture for gelato is typically prepared using a hot process first, where the sugars need to dissolve. White base is heated to 85 °C (185 °F) completing a pasteurization program. The hot process to make chocolate gelato varies, though typically it is flavored with cocoa powder.
As with other ice creams, the sugar in gelato prevents it from freezing solid. American commercial gelati are typically sweetened with sucrose, dextrose, or inverted sugar, and include a stabilizer such as guar gum.