Gina's Gelato

04/15/2026

After an insufferably long hiatus due to not being able to source the exact variety we use (no compromises), we've got mango again 🥹

Guys, mango.

This is the first time in 5 years that we've had it missing from our case for more than a few days at a time (7 months. We counted every week that went by).

And it feels like really good timing, considering the snow on Elephant Mountain today is not helping the sunny vibes.

So if winter is back, we hope this helps.

03/15/2026

We claim it's officially sunny all day (even if the clouds rolled in)

Our hot, pillowy housemade liege waffles (yeasted & risen dough -- no batter! -- with authentic Belgian sugar pearls) are delish on their own, and that's traditionally how they're eaten in Europe.

Buuut

if you add the tradition of our old-world scoops with house made hot fudge, brownie bits, pistachio creme, kataifi, nuts, our lightly maple-sweetened whipped cream, (etc.) you've got how we do it in Nelson. 🤙

W-Su 2-9p

12/28/2025

We’re quiet now.

The team came in on Boxing Day to organize, shut down freezers, and tuck in our little shop for our Long Winter's Nap.

Thank you for such a full December: thank you for coming in, bringing people you love, and making room for something sweet. Thank you for supporting our little team and making us a part of your Christmas.

We’ll be back once everyone’s had a few ski laps and feels like indulging again. (Yes, while the snow still flies - we won't leave you without sipping chocolate for that long :).

Reopening updates will be shared here.

Until then, goodnight, Nelson. 🤍

---

Photo from our first Christmas Eve, 2021.

in 2026

12/24/2025

12/21/2025

The kitchen is currently occupied by the final pans of gingerbread gelato and batches of tiramisu and warm cookies. We have exactly two service days left—today & Wed (Christmas Eve), both til 9pm—before we begin our long winter’s nap.

For those coming off the hill and realizing a friend or a boss is missing from your list 🧾 we’ve handled the slow-churning, the local sourcing, and the hand-tying of bows. We are here until 9 PM today for you to decide who is worthy of the take-home jar or box of maritozzi. ☑️

(It might be you)

☑️☑️ ;)

P S. The brownies freeze nicely if you want to stash a few for yourself... just a thought. ;)

tonight & Christmas Eve til 9p

Thank you to my sweet team , , , , (and we didn't forget you, ;) for all your work this baking season!

12/18/2025

5 dessert days left before our long winter’s nap, with our last dash on Dec 24.

If you’ve planned the mains and sides but your dessert plan is “we’ll figure it out,” here’s your plan:

Jars for stockings and freezers

Slip an empty Gina’s jar into a stocking for the person you can’t pick a flavour for. They bring it in and we fill it for a sweet gift. (Or stack them in your own freezer so you’re prepped for our post-holiday nap.)

🍪Cookie boxes

Boxes of our cookies for stockings, host gifts, dessert tables, or your own “I’ll start my New Year’s resolution tomorrow” stash.

Brownies & tiramisu dessert boxes

Take them home, freeze them, and move them to the fridge when you want dessert. They’re ready to ration out over January.

Our new maritozzi

Italy’s answer to breakfast: cream-filled buns that we’ve dressed with a little more richness for people who like to eat dessert for breakfast. Choose from pistachio or chocolate-hazelnut cremes (both made in house, of course :)

Gift cards

For the person who is impossible to shop for, hand them a Gina’s card and let them choose their own dessert. Load it with any amount and tuck it into their ski coat for an après treat, or into a stocking for later.

In the case right now

Raspberry Cheesecake gelato, Passion fruit gelato, and raspberry sorbetto are back, and gingerbread gelato has joined them for the season. (If you’re filling jars, that’s your little heads-up.)

🥂Hosting a party? 

Ask us about pans of gelato or sorbetto for serving larger groups.

🎄We’re open today through Sunday, 2–9 pm, and again on Dec 24, 2–9 pm for all the goodies you need for a well-stocked table (or freezer).



Thank you to our sweet team members and for lots of these photos!

12/07/2025

The only powder we want is on the mountain.

​In the mug, it’s solid chocolate, so that's the way we do it: Melted, stirred, and finished with our handmade whipped cream.

It takes a while, but good things do (right, ? ;)

​The snow is taking its time; enjoy the wait. ☺️☕

11/29/2025

If you are expecting an airy batter poured from a plastic pitcher, this isn't it.

The liege waffle is more like eating the rebellious sibling of brioche.

1. It is Dough, Not Batter. We don't pour these; we scoop them. It is a rich, yeast-leavened dough that rises for two hours before baking. This creates a texture that isn't spongy like the diner waffles that take just a few minutes from mix to mouth. Instead, this guy is pillowy on the inside with pops of caramelized sugar on the inside that feels more like a pastry.

2. A candy shell-like crunch. We add specialty pearl sugar imported from Belgium. They hit the hot iron and caramelize, making crunchy sugar shell on the outside (the best part) while keeping the inside fluffy.

3. It Is the perfect vehicle. It's not the classic way to eat it, buuuuut because of that caramelized shell, it's a perfect foundation for a scoop of gelato, toasted marshmallow with hot fudge, and a mountain of whipped cream & nuts. A waffle sundae, gloriously upgraded.

Or eat it classic, as-is, hot in your hand. We're happy to honour the European street food tradition (but we definitely encourage you to smother it).

Served hot all winter in Nelson, BC: 12pm – 9pm @ Gina's Gelato ;)

Thank you to our sweet team member for the snaps!

11/12/2025

... did you save room for dessert? :)

Officially announcing our hot liege waffles - fully loaded.

This was a year-long project to get just right, but if you've never had a liege waffle (and if you aren't even a waffle person, like me *gasp!* - yes, it's true) then you haven't had it this way.

This is everything I always wished North American waffles were.

This waffle - hiding here under layers of gelato, our handmade brownie bits, barely maple-sweetened whipped cream, nuts, and our hot fudge sauce - is like crisp pastry and a soft interior with caramelized chunks of pearl sugar imported from Belgium throughout.

Get it solo, dunk it in our European Sipping Chocolate or latte, get it Dubai-style, or take it to the nines and get it loaded.

But it's also ok if you didn't save room for dessert - more for us. 👍

🤭

Served hot every day 12-9pm.



Thanks to my sweet team member for this shot!

Have you had a hot liege waffle before?

10/30/2025

🦇Cones & bones will be set free on Halloween🦇

Tomorrow these will run wild, so we'll need your help to scoop them up while you can grab them.

(And yes, you can get them today while we've still got them them under control - but tomorrow they're free all day and might run away quickly! ;)

As always, all-natural (no spooky ingredients) : these are our hand-rolled house made cones, dressed up with organic charcoal. Our bones are meringues we make with free-run egg whites from Sunshine Farms.

Our little Halloween tradition :)

Grab them all day today or (and?) 🦴free all day tomorrow🦴

Every day 12-9p

(And yes, we're open year round with baked goodies like creme brulee, tiramisu, Dubai brownies, and cookikkkiiiiieees ;)

Thank you to my sweet team
and 🥹 for this photo on our patio!