During a recent trip to Italy, I found an incredible Chocolate Gelato that made a lasting impression on me. This classic Italian dessert has a flavor that is rich and sophisticated.
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, and this vanilla-infused condensed milk sauce makes all the difference.
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.
- 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
- 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! 😄