Best Homemade Chocolate Gelato Recipe | Creamy & Rich

December 4, 2023
Anna Dykeman

You know those moments when you’re craving this rich chocolate gelato taste but can’t just book a ticket to Italy for the weekend? Well, I’ve felt the same, which is why I’ve brought this recipe with me from my last Italy trip!

It may seem intimidating to create your own gelato, however, believe me, it’s SUPER easy and tastes much better than your average American Ice Cream – perfect for any chocolate lover!

How to Make Homemade Italian Chocolate Gelato

Here’s what you need for it:

2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar, divided
4 large egg yolks
1/2 cup unsweetened cocoa powder
4 ounces high-quality dark chocolate bar (70-75% cocoa), finely chopped
1 tsp pure vanilla extract
A pinch of salt

Tip: If you’re not a fan of dark chocolate gelato, use milk chocolate!

Flavorings:

Almond
Peppermint
Orange

Alternative high-quality ingredients:

Whole Milk – Almond milk, coconut milk, oat milk, soy milk
Heavy Cream – Full-Fat coconut cream, plant-based heavy cream
Egg yolks – Cornstarch, arrowroot powder
Granulated sugar – Honey, maple syrup, agave nectar, Stevia, Erythritol
Chocolate – unsweetened cocoa powder (dutch-processed or natural), milk chocolate, semi-sweet chocolate, chocolate chips, cocoa nibs

Step-by-Step Instructions for Homemade Gelato Recipe

Step 1: Take a medium saucepan and add the milk, heavy cream, and half of the sugar to it, then place it on medium-low heat and bring the mix to a simmer, stirring occasionally.

Step 2: Use a separate medium bowl and whisk together the raw egg yolks, heavy cream, and the rest of the sugar and whisk until the egg mixture is pale and thick.

Step 3: Gradually add some of the hot milk mixture (not all) from step 1 into the egg yolks, while whisking constantly to temper the eggs. Then pour the egg yolk mixture back into the saucepan with the remaining milk mix.

Step 4: Place the saucepan on low heat and let it simmer while you’re stirring constantly with a wooden spoon until the custard mix thickens enough to coat the back of the spoon without running off like water – this should take around 4-5 minutes, just make sure you don’t let it boil or the eggs will curdle and it won’t have the custard texture but more of a scrambled eggs one.

Step 5: Now, remove the saucepan completely from the heat and add the cocoa powder, chopped chocolate, vanilla extract, and a pinch of salt – stir the melted chocolate until it’s fully melted and the mix is smooth.

Step 6: To remove any lumps from the hot chocolate mixture and get a smooth gelato, use a fine-mesh strainer and add the mix through it into a clean large bowl. Then allow the gelato mixture to cool off at room temperature before you cover and refrigerate it until it’s completely chilled for at least 4 hours, though overnight works too.

Step 7 – Ice cream maker: If you have an ice cream maker, churn the gelato mixture according to the manufacturer’s instructions and until it reaches a soft-serve consistency – then transfer the mix into an airtight container and freeze it until it’s firm.

Step 7 – No ice cream maker: If you don’t have an ice cream maker, you can do it manually by placing the mix into the freezer, then after 30 minutes take it out and blend it. Keep repeating these 30 minute intervals about 2-3 times before you transfer it to an airtight freezer-safe container and freeze it until it’s firm.

Lastly, let the Gelato go at room temperature for a few minutes to thaw – enjoy with your favorite toppings, if any!

Expert Tips

Adjust the sugar based on what type of chocolate you’re using since darker chocolate may need a little bit more sugar, while milk chocolate is naturally sweeter, so you need less – use high-quality chocolate to get that rich chocolate flavor.
Using eggs is optional, though recommended to get that creamy texture you want. Just be careful to temper it slowly, so the eggs won’t scramble and add the hot milk mix gradually to the egg yolks while whisking constantly – yes, this is a safe way to cook eggs!
Consistency is key when cooking custard, so look for the right consistency – it should be thick enough to coat the back side of your spoon while if you’re running a line across the spoon it should leave a clear line.
Don’t rush the churning process, especially if you don’t have an ice cream machine, so you get that creamy, soft serving consistency that you want.
Experiment with flavors and add your own twist to it like a splash of espresso or a sprinkle of salt.

What to Serve With This Dish

Here are some ideas on what to serve with Gelato:

Fresh berries like strawberries, raspberries, or blueberries
Whipped cream
Espresso or coffee
Biscotti with almond or hazelnut
Dessert wine like a Moscato or Port
Nut toppings like hazelnuts, almonds, or walnuts
Caramel sauce or chocolate syrup
Grated chocolate or cocoa powder
Shortbread cookies or wafers
Warm desserts like a chocolate lava cake or a brownie

Frequently Asked Questions (FAQs)

If you have other questions, feel free to comment below!

What’s the difference between Gelato and Ice Cream?

Both are similar, however, Gelato has less butterfat and is made with whole milk instead of cream compared to ice cream. Further, Gelato is also churned at a slower rate, which means less air is coming inside, which gives it a denser structure.

Is Gelato healthier than Ice Cream?

Gelato has generally less calories, sugar, and a lower fat content and uses fresh ingredients per serving compared to ice cream – so, you can make it pretty healthy depending on the ingredients you use!

Why does my Gelato turn out icy?

This is a common problem and Gelato can become icy due to its lower fat content and cooler temperatures when freezing, since higher fat ice creams remain soft at these cold temperatures. If you want to avoid iciness, churn your Gelato the same day you’re planning to eat it, rather than making large batches to freeze.

Can Gelato be made dairy-free?

Absolutely! Just substitute the milk and cream with non-dairy alternatives like almond milk, coconut milk, and plant-based cream – the texture and flavor will be slightly different, however, it’ll still be delicious!

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Best Homemade Chocolate Gelato Recipe | Creamy & Rich

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Author: Anna Dykeman

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Instructions

Take a medium saucepan and add the milk, heavy cream, and half of the sugar to it, then place it on medium-low heat and bring the mix to a simmer, stirring occasionally.
Use a separate medium bowl and whisk together the raw egg yolks, heavy cream, and the rest of the sugar and whisk until the egg mixture is pale and thick.
Gradually add some of the hot milk mixture (not all) from step 1 into the egg yolks, while whisking constantly to temper the eggs. Then pour the egg yolk mixture back into the saucepan with the remaining milk mix.
Place the saucepan on low heat and let it simmer while you’re stirring constantly with a wooden spoon until the custard mix thickens enough to coat the back of the spoon without running off like water – this should take around 4-5 minutes, just make sure you don’t let it boil or the eggs will curdle and it won’t have the custard texture but more of a scrambled eggs one.
Now, remove the saucepan completely from the heat and add the cocoa powder, chopped chocolate, vanilla extract, and a pinch of salt – stir the melted chocolate until it’s fully melted and the mix is smooth.
To remove any lumps from the hot chocolate mixture and get a smooth gelato, use a fine-mesh strainer and add the mix through it into a clean large bowl. Then allow the gelato mixture to cool off at room temperature before you cover and refrigerate it until it’s completely chilled for at least 4 hours, though overnight works too.
With Ice cream maker: If you have an ice cream maker, churn the gelato mixture according to the manufacturer’s instructions and until it reaches a soft-serve consistency – then transfer the mix into an airtight container and freeze it until it’s firm.
Without ice cream maker: If you don’t have an ice cream maker, you can do it manually by placing the mix into the freezer, then after 30 minutes take it out and blend it. Keep repeating these 30 minute intervals about 2-3 times before you transfer it to an airtight freezer-safe container and freeze it until it’s firm.