Imagine walking along the cobblestone streets of Italy with the sun warming your face and the sound of people laughing in the distance filling the air. Suddenly, the smell of rich, velvety chocolate draws you to a charming gelateria.

That, my friends, is the real chocolate gelato experience we’re about to recreate! This delicious recipe, which was made with love and passion, captures the spirit of traditional Italian gelato while being easy to make at home.

This delicious gelato is an irresistible treat for chocolate lovers, regardless of the time of year or occasion.

This authentic Italian Chocolate Gelato is a delicious frozen dessert made with egg yolks, cocoa powder, and silky melted dark chocolate. It will surely please your taste buds and rekindle your love for this classic dessert.

Let your taste buds guide you when choosing the right chocolate for your gelato. Choose chocolate with a higher or lower percentage of cocoa, depending on how bitter you like it. For a truly delicious experience, we recommend 70% dark chocolate that is rich and smooth.

And don’t worry, whether you have an ice cream maker or not, we’ve got you covered. Prepare to be amazed as we show you how to make the best chocolate gelato at home, with or without the help of an ice cream maker. Let the fun with chocolate begin!

Italian Chocolate Gelato Ingredients

Whole Milk: Whole milk is the base of real Italian gelato. It gives the gelato a rich, creamy texture without the heaviness of traditional ice cream, which lets the flavors stand out.

Heavy Cream: Heavy cream adds an irresistible richness to the gelato, making its velvety texture even better without overpowering the ice cream.

Granulated sugar: Granulated sugar establishes a delicate balance, resulting in a harmonious flavor profile that lets the lead ingredient, chocolate, take center stage.

Cocoa Powder: The secret to a richly chocolatey gelato, the unsweetened cocoa powder gives each bite a strong cocoa flavor that takes you right to the heart of an Italian piazza.

Dark Chocolate: Good dark chocolate, with at least 70% cocoa, is a non-negotiable ingredient if you want to make authentic Italian gelato. It makes the gelato taste better and goes well with the other ingredients to make an indulgent, memorable experience.

Egg Yolks: These golden gems contribute to the rich, custard-like texture of real Italian gelato, making each spoonful melt in your mouth.

Vanilla Extract: A small but important addition, vanilla extract goes well with the chocolate, rounding out the flavors and giving the overall taste more depth.

Chocolate Gelato With and Without Ice Cream Maker

Make the mixture:  To make the mixture, combine the cocoa and half of the sugar 1/3 cup (75 grams) in a bowl. Then, move the mixture to a saucepan. Add the cold milk, whisk it all together, and heat for about 5 minutes over very low heat.

Keep the temperature at around 85°C (185°F) to ensure the eggs are safely pasteurized. If the milk starts to boil, take the pan off the heat or turn it down.

Melt in the chocolate: Chop the chocolate and stir it in, letting it melt completely. Keep stirring to keep the mixture from getting too hot and boiling.

Whisk the egg yolks: Whisk the egg yolks with the remaining 1/3 cup (75 grams) of sugar until fluffy and frothy.

Combine the mixtures. Gradually add the hot milk and chocolate to the egg cream. Put back in the pan, stir with a wooden spoon, and cook on low heat for 5 minutes. When it starts to thicken, it’s done.

Add the heavy cream: Take the pot off the heat and mix in the cold heavy cream and vanilla.

Chocolate Gelato with an Ice Cream Maker: 

If you have a compressor ice cream maker that cools the mixture as it churns, you don’t need to put the mixture in the fridge to cool it down. Pour the chocolate mixture into the ice cream maker and follow the directions given by the maker’s instructions.

Most of the time, it takes between 30 and 40 minutes to churn. Your chocolate gelato is now done!

Chocolate Gelato without Ice Cream Maker:

It takes more time, around 5 hours, and more work, but the end result is still great! Follow the steps, then pour the chocolate mixture into a container for gelato and put it in the fridge for about 30 minutes.

Move the container with gelato to the freezer for about 5 hours. Every 30 minutes, break up the frozen surface with a hand whisk or an electric whisk at low speed. This keeps ice crystals from forming and gives the drink a creamy texture.

Even though it takes more work, the end result will be a delicious, authentic Italian Chocolate Gelato!

How to store your gelato:

Transfer your freshly made chocolate gelato to an airtight container; ideally one made for ice cream or gelato. This will help keep the right texture and prevent freezer burn.

Smooth the gelato’s surface and place a piece of plastic wrap or parchment paper on top of it. This will keep air from getting to the gelato and prevent ice crystals from forming.

To keep a consistent temperature, seal the container and put it in the coldest part of your freezer, which is usually the back.

How to serve your gelato:

When you’re ready to try your homemade Italian Chocolate Gelato, let it sit out at room temperature for about 5 to 10 minutes, depending on how warm your kitchen is. This will make the perfect consistency for scooping.

For an authentic Italian touch, use a gelato spade or a round ice cream scoop to make those perfect, mouth-watering curls of gelato. Serve in a chilled bowl or cone, and if you’re feeling especially decadent, top it with chocolate shavings, cocoa powder, or warm chocolate sauce.

More Italian Dessert Recipes:

• Authentic Maritozzi (Italian Sweet Buns): Soft buns filled with a sweet whipped filling, making each bite indulgent and satisfying.
• Italian Pizzelle Cookies: Enjoy them with coffee or warm cocoa for an original Italian experience!
• Italian Lemon Ricotta Cake: Ricotta and lemon combine to provide an ignitable flavor.
• Italian Sponge Cake: It is very adaptable; you can dress it up with a glaze or frosting or enjoy it plain with just a sprinkle of icing sugar.
• Famous Sicilian Cannoli: Cannoli is one of the most famous Italian desserts, particularly in Sicily.
• Italian Canestrelli Cookies: With a buttery, almost shortbread-like consistency, they melt in your mouth.
• Italian Bread Pudding: Similar to American bread pudding, this vanilla-infused condensed milk sauce makes all the difference. 
• Sicilian Cassata Cake: This tasty treat is a short-crust cake with sweetened sheep’s ricotta and dark chocolate drops in the center.
• Italian Chocolate Salami: Chocolate Salami or Salami di Cioccolata is a gorgeous fusion of chocolate chips, vanilla tea biscuits, crunchy pistachios, and a bit of Rum.

Italian Chocolate Gelato Recipe

With this delicious Italian Chocolate Gelato Recipe, you can take a trip to Italy. This homemade treat will make your taste buds dance with its rich cocoa flavor and velvety texture.

Ingredients

• 3 egg yolks
• 3/4 cup of granulated sugar
• 1 cup of whole milk
• 1 cup of heavy cream
• 1/2 cup of bitter cocoa powder
• 3.5 oz of dark chocolate (70% cocoa)
• 2 tsp of vanilla extract

Instructions

• Mix cocoa and 1/3 cup (75 grams) of sugar in a bowl, then move to a saucepan.
• Add cold milk, whisk, and heat on low for 5 minutes. (Note: Keep the temperature at around 85°C (185°F) for safe pasteurization. If milk starts to boil, take it off the heat or turn it down.)
• Stir in the chopped chocolate until it’s fully melted. Be careful to avoid boiling. Whip the egg yolks with the remaining 1/3 cup (75 grams) of sugar until light and frothy.
• Gradually stir the hot chocolate milk into the egg cream. Return to the saucepan, stir, and cook over low heat for 5 minutes. Once it’s thickened, it’s ready.
• Take it off the heat and stir in cold heavy cream and vanilla.

Gelato-making with an ice cream maker:

• If you have a compressor ice cream maker, you can skip letting the mixture cool in the fridge.
• Pour the chocolate mixture into the ice cream maker and follow the manufacturer’s instructions.
• After 30–40 minutes of mixing, your chocolate gelato is done.

Gelato-making without an ice cream maker:

• Follow the steps above, then pour the chocolate mixture into a gelato container and put it in the fridge for about 30 minutes.
• Put the gelato container in the freezer for about five hours. Every 30 minutes, use a hand whisk or a low-speed electric whisk to break up the frozen surface. This keeps the drink from getting ice crystals and makes it feel creamy.
• Even though it takes more work, you’ll end up with a tasty, real Italian Chocolate Gelato.

Click the picture below to save it to your Pinterest board. Share this drool-worthy recipe with your friends and family because gelato-induced happiness is contagious! 😄

A Fusion of Flavor and Simplicity: Butter Pecan Keto Ice Cream

Imagine transforming the classic butter pecan ice cream into a keto-friendly treat without the need for any complex equipment. Our recipe not only brings this dream to life but does so with the utmost ease. In today’s fast-paced world, there’s nothing better than a quick and effortless dessert to enjoy during your relaxation moments. However, the high cost and not-so-ideal nutritional content of commercial low-carb ice creams can be a significant deterrent.

Affordable Indulgence: Keto Mason Jar Ice Cream

Our Keto Mason Jar Ice Cream offers a cost-effective and customizable alternative to store-bought options. Indulge in our Chocolate Ice Cream variant, a delightful concoction that’s not only simple to prepare but also remarkably low in carbs, with just three net carbs per serving! While other brands like Rebel and Halo offer tasty choices, their price point of $5—$6 per serving can be prohibitive. Our recipe, on the other hand, is wallet-friendly and can easily become your go-to dessert, reminiscent of Wendy’s iconic chocolate frosty.

Practical and Delicious: Make It Your Week’s Highlight

By preparing a triple batch, you can pour this luscious mix into cups and freeze them, ensuring you have a delicious treat ready anytime during the week. This method not only saves time but also provides you with a healthier option readily available at your convenience.

Nutritional Insight: Carbs in Heavy Whipping Cream

When it comes to keto desserts, the use of heavy whipping cream is often questioned. Indeed, it’s a departure from the low-fat options like those used in Halo Top, but it aligns with the keto ethos of embracing full fats while managing portion sizes. The carb content in heavy whipping cream can be confusing, as some brands list it as zero grams. However, understanding the actual carb content is crucial for maintaining your keto diet effectively.

By embracing this Keto Mason Jar Ice Cream recipe, you’re not just choosing a delightful treat; you’re opting for a smarter, cost-efficient way to satisfy your sweet tooth without compromising your dietary goals. Enjoy the creamy, satisfying goodness of homemade ice cream that’s both nutritious and indulgent.

The stark reality is there are about 9 grams of carbs per cup of heavy cream or around 1/2g of carbs per Tbsp. Whatever the label says on the brand you are using, that’s exactly how much carbs are in reality in heavy cream.

The best thing about this recipe is that it takes 10 minutes to build and is 100% homemade. The only bad part is that you need to wait three hours for it to sit in the freezer before you enjoy it. I’d say between the good and the bad, we have a sure winner with this keto mason jar ice cream recipe. Don’t forget to follow us on Pinterest whenever you make this for all your family and friends!

Keto Mason Jar Ice Cream Recipe

Ingredients:

• Pecans: 1 1/3 cups, raw and chopped
• Unsalted Butter: 1/4 cup
• Heavy Cream: 2 cups
• Powdered Erythritol: 2 tablespoons
• Liquid Stevia: 10 drops
• Vanilla Extract: 1 teaspoon
• Imitation Butter Flavoring: 1 teaspoon (optional for enhanced flavor)

Instructions:

1. Pecan Preparation:

   • Melt the unsalted butter in a small skillet over medium heat.
   • Add the chopped pecans and toast for 5-6 minutes, or until they turn a light brown color. Ensure they are toasted evenly to unlock their full flavor.
   • Remove from heat and allow the pecans to cool completely. This step is crucial for maintaining the texture and integrity of the pecans in the ice cream.

2. Combining Ingredients:

   • In a large 24 oz mason jar, combine the toasted pecans with the heavy cream, powdered erythritol, liquid stevia, vanilla extract, and, if desired, the imitation butter flavoring. This blend of ingredients is the secret to its delicious taste and perfect keto-friendly profile.

3. Shaking to Perfection:

   • Secure the lid tightly on the mason jar to prevent any leaks.
   • Shake vigorously for 4-5 minutes. This process is not only fun but essential for mixing the ingredients thoroughly. The liquid inside will double in volume as air is incorporated, filling the mason jar to the brim with a creamy mixture poised to become your ice cream.

4. Freezing:

   • Place the mason jar in the freezer for a minimum of 3 hours, though you can leave it up to 24 hours for a firmer consistency.
   • For the perfect ice cream texture, a 3-hour freeze is generally sufficient. If you opt for an overnight freeze, allow the ice cream to sit at room temperature for about 5 minutes before serving. This step ensures it softens slightly for that ideal creamy scoop.

Carbs: 3 grams per serving

Delicious Variations to Elevate Your Keto Mason Jar Ice Cream

The beauty of this Keto Mason Jar Ice Cream lies in its versatility. Below are some delightful variations to tailor your ice cream to any taste preference, ensuring every spoonful remains exciting and indulgent. Explore these alternatives to keep your dessert menu fresh and appealing.

1. Chocolate Dream

• Modify: Add 1/4 cup of unsweetened cocoa powder and an extra tablespoon of powdered erythritol to the original recipe.
• Serving Suggestion: Garnish with keto-friendly chocolate chips or a drizzle of sugar-free chocolate syrup for an extra chocolatey experience.

2. Strawberry Bliss

• Modify: Reduce the heavy cream to 1 3/4 cups and add 1/4 cup of pureed strawberries. Omit the pecans and imitation butter flavoring.
• Serving Suggestion: Serve with fresh sliced strawberries on top for a refreshing and fruity treat.

3. Mint Chocolate Chip

• Modify: To the original mixture, add 1 teaspoon of mint extract (instead of vanilla extract) and 1/4 cup of chopped sugar-free dark chocolate or chocolate chips.
• Serving Suggestion: A few fresh mint leaves can add a pop of color and enhance the minty freshness.

4. Cinnamon Roll

• Modify: Omit the pecans and imitation butter flavoring. Add 1 teaspoon of ground cinnamon to the mixture and a swirl of sugar-free caramel sauce before freezing.
• Serving Suggestion: Top with a sprinkle of cinnamon and a drizzle of caramel sauce for that classic cinnamon roll flavor.

5. Coffee Delight

• Modify: Reduce the heavy cream to 1 3/4 cups and add 1/4 cup of strong brewed cooled coffee. Omit the pecans.
• Serving Suggestion: Sprinkle with a dash of cocoa powder or a few chocolate-covered espresso beans for an elegant touch.

6. Lemon Cheesecake

• Modify: Add 2 tablespoons of cream cheese to the mixture for a tangy twist. Incorporate 1 teaspoon of lemon extract or zest in place of the vanilla extract.
• Serving Suggestion: Garnish with a sprinkle of lemon zest or a few low-carb graham cracker crumbs for a cheesecake-like experience.

7. Pumpkin Spice

• Modify: Add 2 tablespoons of pumpkin puree and 1 teaspoon of pumpkin spice to the original recipe. This variation is perfect for autumn cravings.
• Serving Suggestion: A dollop of whipped cream and a sprinkle of extra pumpkin spice can elevate this to a festive treat.