Ice cream and gelato

[jamtart]

I finally tried La Divina today and was disappointed. The flavors are definitely unique, but not delicious. The consistency is strange as well and the prices are high.

I will just go to Sucre, which is a few doors down and has better gelato, plus other desserts and chocolates. Yum.

I also love Brocato's for their italian treats.

[The Bird]

Don't fall into the gelato craze it will always be Creole Creamery for me. They are being featured on Diners, Drive Ins, and Dives with Guy Fieri later this month since July is national ice cream month so keep your eye out.

[JGrey]

I think Creole Creamery has a very weird gummy texture, and half the time the flavor is not as described.

My vote is for Pazzo, and Brocato's second (but massive nostalgia points).

[swampsue]

Don't overlook Pazzo's on Oak; the owners super friendly and the gelatos and sorbets, in my opinion (forgive me, Brocato's) the best in the city...get the affogato (sic), a scoop o' gelato with a shot of espresso poured over. Oh, heaven. Their chocolate is divine! As is their lime sorbet. Yum Yum Yum...

[Troika]

I agree, Pazzo's on Oak is superior. I love the atmosphere and open space. I still love Brocato's though....i have been going there since I went to high school down the street.

[Lyonola]

What a delcious argument to have...I gotta go with Sucre on this (for the fight between Sucre and Angelo Brocato). To me the argument can not include Angelo Brocato as that is in a league of tis own. Especially after a meal at Liuzza's: fried onion rings, 4-5 schooners, and a po-boy. Somehow you can always talk yourself into a trip to Angelo Brocato's.

[christina_hunnicutt]

Does anyone know where I can find New Orleans Ice Cream Co.? Or, is there a better local ice cream company that I should seek out?

[Hungry Celeste]

NO Ice Cream is available at local groceries; I know I've seen it at SavACenter.

[Burgoober]

It's also at the Breaux Mart (A&P) on Magazine at Toledano.

[JazzyB]

IMO, you'd do much better picking up hand packed from AB. New Orleans Ice Cream is an overpriced mediocre product.

[govinda8]

Angelo Brocato's is by far the best in the city even though they may not have as many experimental flavors. I've tried the coconut gelato at Sucre, Sophie's, and La Divina and they were all mediocre at best. Brocato's tastes ALMOST like it came straight from Italy. Sucre is pretty good, but I hate how they keep all of their chocolates and pastries uncovered on the counter.
Creole Creamery also makes the best chocolate shake in the city if you aren't feeling too adventurous.

[sirvelvet]

FYI for the Board, Sophie's is closing at the end of this month. I almost waited too long to try them. And, there is no way by any measure that Sophie's is better than Angelo Brocato. Also, free gelato at Sophie's all day on the 30th.

[dream75517]

I second Angelo Brocato's and Creole Creamery, both of which is cheaper than Sucre and La Divina.
I tried La Divina once (the cookies and cream-like one...(I tried it once and never went back, so I can't remember the exact flavor), and it had a sour dairy aftertaste, the kind that leaves a bad taste in your mouth, and stays forever. But my friends seemed to think it was okay.
I also tried Sucre's raspberry gelato, and what can I say? It was fine, but not mind blowing.
For gelato and ice cream, I will always choose Angelo Brocato's and Creole Creamery. I've tasted gelato in Rome, Florence, and Venice, and while I'm biased (even bad gelato will taste good while walking the streets of Italy!) I gotta say, Angelo Brocato's is pretty darn delicious! (I'm not too fond of the tiramisu flavor though).

[chef4hire]

really? I think La D is way better in the gelato dept than anything else uptown...but AB will always be my favorite

[eat2thebeat]

I completely disagree. The gelato at La Divina is far superior to Sucre's. I go to Sucre for pastry and chocolates, and La Divina for real-deal gelato made with fresh whole eggs and milk.

[Hungry Celeste]

I too think that La Divina offers a product far superior to Sucre (what's with those loud colors in the gelato at Sucre?) Unfortunately, I'm ruined for either as I just returned from Rome, where I managed to eat at eight diff gelaterias in 11 days....best Roman flavors included ricotta/fig/almond and pear caramel.

[southerngal]

So that's where you've been! I noticed we weren't hearing from you. Sounds like you had a great trip.

[kmnola]

What was it about the consistency that seemed strange to you? Sometimes certain ingredients added to gelato (fruit is the best example I can think of) can alter the texture and consistency. I have a pint of their Bacio (chocolate/hazelnut) in my freezer and the consistency is velvety smooth. I would suggest that you try a few flavors before you give up on the place.