Watch someone eat gelato properly. They do not dig. They draw the spoon across the top of the scoop and lift a thin layer off it, the way you would take the top off a soft-boiled egg. Then they do it again.
That motion is what the spoon is shaped for, and it is why a gelato spoon looks nothing like the dessert spoon sitting next to it.
Shallow and flat, for a reason
Clear gelato spoons carry the shallow flat bowl used for gelato and sorbet service. The flatness is the functional part. A deep bowl wants to be pushed into something; a flat one wants to be drawn across it.
Gelato is served softer and denser than hard-frozen ice cream, and it is meant to be taken in thin layers so the flavor arrives on the tongue at the right temperature rather than as a frozen lump. A deep-bowled spoon fights that. It takes too much at once, and the customer ends up eating the dessert the wrong way without ever knowing there was a right one.
It also protects the display
There is a second benefit that matters more to you than to the customer. A flat spoon takes from the surface. A deep spoon excavates.
If you serve from a display cabinet where the customer can see the tubs, the difference shows up within an hour of service. Surface-served gelato stays presentable. Excavated gelato looks like it has been raided, and the next customer is choosing from something that no longer looks appetizing.
Why clear, specifically
Color on a gelato spoon is a decision with a cost that color on an ice cream spoon does not have.
Gelato counters sell on appearance. The whole cabinet is arranged so people choose with their eyes, and a bright spoon planted in the middle of a scoop competes with the thing you spent the morning making. The transparent finish keeps attention on the dessert, and it works with any cup color or printed design you happen to be running, which means it never clashes with a seasonal cup you switch to in June.
That is the opposite of the logic on the hard ice cream side, where a colored spoon is doing useful work as branding or as a flavor marker. Neither approach is wrong. They are serving different cabinets.
If you want the shape in another material
The flat bowl is not exclusive to plastic. There is a wooden gelato spoon at 2.75 inches carrying the same profile, so a counter running compostable service ware does not have to give up the shape to get the material. We went through that trade in wooden vs plastic tasting spoons.
Solid colors exist across the gelato shape too, for shops that do want a house color on the counter. All of it, along with the heavier weights meant for hard-frozen product, sits in the spoons and straws range. If you serve both gelato and hard ice cream, the honest answer is that you need two spoons, because one shape cannot do both jobs well.