There’s another alternative to frozen desserts in the city, this time an unconventional type of gelato.

Renowned gelato shop Bella Gelateria is now offering a new line of gelato—gelato di bufala—made from locally produced fresh water-buffalo milk.

“I always dreamt of what water-buffalo milk would taste like in gelato,” said James Coleridge, gelato-maker and owner of Bella Gelateria, in a phone interview with the Straight.

The result of Coleridge’s research led to the creation of buffalo-milk gelato, offered in four flavours: lemon, chocolate, fior di latte (flower of milk), and white coffee.

Water-buffalo milk tastes rich and creamy and in some ways is a healthier alternative to cow’s milk: buffalo milk has 37 percent more iron, 58 percent more calcium, and 40 percent more protein. It does have significantly more fat, however.

It also contains 43 percent less cholesterol, less sodium, and more vitamin A.

“We’re giving people an option to have healthier gelato. It’s silky, velvety, and a completely different experience,” Coleridge said. “There’s no eggs, no cream, and no refined white sugar in it.

That’s very different from the ice cream you find in the market.”

We know what you’re wondering: why haven’t Vancouverites been exposed to buffalo milk?

Buffalo milk is not only produced in limited quantities, it is also much more expensive at $15 per four litres.

“Most of the water-buffalo milk made in B.C. is made into buffalo mozzarella,” Coleridge explained. “It’s used in the best pizza shops in Vancouver.”

The gelato maker described how the relative inaccessibility of buffalo milk has prevented most Vancouverites from hearing about or tasting it. But that isn’t the case for people from other countries: “People from India, Italy, and other cultures have tried it. Those cultures are so excited about it,” Coleridge said.

They aren’t the only ones excited about the new gelato: other Vancouverites are also happy and eager to try it, according to Coleridge.

“The adventurous and health-conscious people are most excited about it,” he said. “The response has been overwhelmingly fun.”

Don’t expect this new kind of gelato to fade away, because Coleridge intends on offering it long-term and continuing to create more flavours.

“I think there’s a trend across North America for healthier frozen desserts,” Coleridge added. “This water-buffalo milk is part of [that trend], and I think Vancouver is a great city to launch fresh water-buffalo gelato.”