OroBianco Italian Creamery in Blanco makes gelato like you have never had before. Unlike most frozen desserts, theirs is made with rich water buffalo milk.
Adam Thompson, the little creamery’s new owner, says the main difference between OroBianco gelato and others is that it has less air, which means more of the creamy delight in every spoonful. The addition of water buffalo milk to cow’s milk and cream results in more protein, less cholesterol, and a nuanced flavor profile.
The gelato shop stocks 12 flavors at any given time with special flavors added on a rotating basis. They offered a lavender gelato for the town’s annual Lavender Festival.
Not only does the shop sell delicious frozen concoctions, but it has espresso drinks flavored with water buffalo milk. In the freezer are pints of gelato to go. The frozen treats can be found locally on the shelves at Central Market.
Thompson joined the water buffalo operation shortly after it started in 2020. As a goat rancher and cheesemaker he was intrigued by the possibility of making water buffalo mozzarella cheese. In Italy, where he studied cheesemaking, it is very popular. He hopes to add locally made mozzarella to the menu soon.
Water buffalo are native to the Indian subcontinent where they’re used as beasts of burden and milked. Water buffalo were originally brought to the U.S. in the 1970s to eat invasive plants in the Everglades. A handful of Texas ranches raise water buffalo for their lean meat and milk.
Thompson has about 30 animals in his water buffalo herd that are currently enjoying the Rio Grande Valley. He hopes to eventually bring the herd to Blanco.
OroBianco Italian Creamery is at 503 Main St. (U.S. Highway 281) in Blanco. The scoops are flying Monday through Thursday from 9am to 7pm and weekends from 10am to 7pm. The dark chocolate gelato is amazing.
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This article appears in June 12 • 2026.
