We've all been there: Face pressed up against the display glass at the ice cream shop, panning down the flavors and colors.

For this Chef's Kitchen, our eyes stopped at the light pink and chocolatey-brown containers.

Vivoli il Gelato recommended we demo the watermelon sorbet and a chocolate banana gelato, fitting for our summertime palettes.

Vivoli is touted as a world-famous, family-run gelato shop from Florence, Italy. After 85 years, it has chosen to open its second storefront in history — right here at Disney Springs.

"Sorbet is non-dairy," said store manager, Gerald Vanburen, meaning it's lighter on sensitive tummies." It's also vegan... It's really pretty, fresh, and sweet."

Gelato is usually creamier and silkier than ice cream.

"Same recipes from 1932, we're using in 2017," he smiled, as he started to unpeal the bananas.

We got to taste both the gelato and sorbet as they came out of the machine. They had an almost soft serve-like consistency before getting backed into the display containers.

Grab your ice cream maker and - let's go!

Chocolate Banana Gelato

2.5 Cups Whole Milk
1 Cup Coco Powder
¾ Cup Sugar
4 Large Eggs
1-2 Banana

Directions:

Heat the whole milk and first dissolve the ½ cup of the sugar Dissolve the coco powder in the same pan stirring until it is smooth Place eggs in mixer and beat on a high speed until they become thick Pour the hot chocolate into the mixer.
Pour the mixture back into the pan and heat until it reaches 185F (DO NOT LET BOIL) Chill the mixture Mix Mixture with 1-2 Bananas Pour into Ice-Cream Maker and follow the machine’s instructions.

Watermelon Sorbet:

10oz of watermelon(seedless), blended
4oz water
6oz sugar

Directions:

Mix Together and place inside and ice cream maker. Follow instructions for the individual ice cream maker