This rich and creamy chocolate gelato recipe is bursting with deep chocolate flavor. Learn how to make your own Italian gelato at home. Includes tips on ingredients, techniques, and the difference between gelato and ice cream. A reader-favorite that has been winning hearts for over 10 years!
🍫 Chocolate Gelato (Rich, Creamy & Intensely Chocolatey)
This homemade chocolate gelato delivers a rich, velvety texture and an intense chocolate flavor that transports you straight to Italy. Whether you're a seasoned gelato enthusiast or new to making frozen treats at home, this recipe is designed for both ease and indulgence.
For chocolate lovers there’s nothing better than a scoop of rich, creamy chocolate gelato. It’s cool and creamy with an intense chocolate flavor that always hits the spot.
Of course you’ll find the best gelato at a gelateria but if you aren’t jetting off to Italy anytime soon that doesn’t mean you can’t enjoy a scoop of delicious chocolate gelato right at home. In fact making your own gelato is easier than you might think! This chocolate gelato is smooth and velvety with a rich chocolate flavor and has been a reader favorite for over 10 years! It uses a combination of both cocoa powder and bittersweet chocolate for an intense and complex chocolate flavor.
🍨 How Is Gelato Different from Ice Cream?
Both ice cream and gelato are emulsions of air, fat, sugar and water. What makes one different from the other is often the proportion of these ingredients.
Ice Cream:
Ice cream is often made with heavy cream and a large quantity of egg yolks to improve body and texture by inhibiting the formation of ice crystals as it’s churned, resulting in a creamy texture. The high percentage of fat from the dairy however can coat the taste buds and dull perceptions of flavor, while the large amount of egg yolks can give an unwanted underlying eggy flavor to the custard.
Gelato:
Gelato is generally differentiated from ice cream by its creamy, supple texture and its intense flavor; like smooth cold fudge that slowly dissolves in the mouth. And despite its richness, it doesn’t coat your tongue the way premium ice creams do because of its lower fat content. Unlike ice cream gelato is usually made with milk instead of heavy cream and fewer eggs. It’s also churned more slowly creating fewer ice crystals which results in a dense creamy mouthfeel.
💛 Why You'll Love This Chocolate Gelato
- Rich Flavor: Combines bittersweet chocolate and cocoa powder for a deep, complex taste.
- Creamy Texture: Achieved with whole milk, egg yolks, and a touch of cornstarch.
- Perfect for Any Occasion: Ideal for summer evenings, dinner parties, or a special treat.
🛒 Ingredients for Chocolate Gelato
- Bittersweet Chocolate: Provides a rich base with cocoa butter for creaminess. Choose high-quality chocolate with a cocoa content of 70% or higher for a rich flavor.
- Whole Milk: Offers a full-bodied flavor and smooth texture. Using whole milk ensures a creamy texture; avoid skim or non-fat milk. Note: For a dairy-free version, substitute whole milk with light coconut milk.
- Sugar: Balances the bitterness of the chocolate. Use coconut sugar instead of granulated sugar for a refined sugar-free version
- Egg Yolks: Adds richness and helps thicken the mixture.
- Cocoa Powder: Enhances the chocolate flavor.
- Cornstarch or Arrowroot: Acts as a stabilizer and thickener.
- Vanilla Extract: Rounds out the flavors.
👩🍳 How to Make Chocolate Gelato
- Melt the Chocolate: In a heatproof bowl, melt the chopped bittersweet chocolate over a double boiler or in the microwave. Set aside to cool slightly.
- Prepare the Milk Mixture: In a saucepan, heat the milk over medium heat until it begins to steam. Do not boil.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
- Combine Cocoa Powder and Cornstarch: Sift the cocoa powder and cornstarch into the egg mixture, whisking until smooth.
- Temper the Egg Mixture: Gradually add a small amount of the hot milk into the egg mixture, whisking constantly to prevent curdling. Once tempered, slowly pour the egg mixture back into the saucepan with the remaining hot milk.
- Cook the Custard: Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Add Melted Chocolate and Vanilla: Remove from heat and stir in the melted chocolate and vanilla extract until fully combined.
- Cool and Chill: Pour the custard into a clean bowl, cover, and refrigerate for at least 4 hours, preferably overnight.
- Churn the Gelato: Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Freeze Until Firm: Transfer the gelato to an airtight container and freeze for at least 2 hours before serving.
Variations and Add-Ins
- Dairy-Free Version: Substitute whole milk with light coconut milk and ensure the chocolate is dairy-free.
- Add Mix-ins: Incorporate chocolate chips, crushed nuts, or swirl in chocolate syrup during the last few minutes of churning.
- Flavor Enhancements: Add a pinch of sea salt or a splash of espresso to intensify the chocolate flavor.
Storage Tips
- Freezing: Store gelato in an airtight container to prevent freezer burn.
- Serving: Allow gelato to sit at room temperature for 5-10 minutes before scooping for the best texture.
What’s the Best Ice Cream Maker?
The best homemade ice cream maker is one that has a self-cooling compressor. These types of machines create fewer ice crystals than the types which require you to pre-freeze the bowl beforehand producing an ultra-creamy ice cream or gelato, but they also tend to be pricier. If you want the crème de la crème of home ice cream makers then you need a Lello. I have an older model which has since been discontinued that’s lasted me over 10 years. If you plan on making ice cream or gelato on a regular basis it may be worth the investment.
Of course that doesn’t mean that you can’t make gelato without one. Cuisinart makes a reliable canister model that continuously gets high praise. They also make a more reasonably priced compressor model.
🍫 Final Thoughts
If you're looking for a dessert that's deeply satisfying without being overly heavy, this chocolate gelato is the answer. With its creamy texture and bold chocolate flavor you might never go back to store-bought again.
✨ Tried it? Let me know how it turned out in the comments!
📌 Don’t forget to pin or share this recipe so you can come back to it anytime the craving strikes.
More Ice Cream Recipes:
Chocolate Gelato Recipe
Make your own rich & creamy chocolate gelato at home!
Ingredients
- 4 ounces (112g) semisweet or bittersweet chocolate, finely chopped
- 3 cups (750ml) organic whole milk
- 2 large egg yolks
- ¾ cup (150g) granulated organic cane sugar
- ¼ tsp sea salt
- ½ cup (50 g) unsweetened cocoa powder
- 1 ½ TB (15g) cornstarch or arrowroot powder
- ½ tsp vanilla extract
Instructions
- Half fill a large bowl with cold water and add ice cubes to create an ice bath. Set ice bath aside.
- Place the chopped chocolate in a large heat-proof bowl and melt over a double boiler or in the microwave, stir until smooth. Set a fine-mesh strainer over the bowl and set aside.
- In a saucepan, bring the milk to a bare simmer over medium heat. Turn off heat and leave on stove.
- In a medium bowl, whisk the yolks, the sugar and salt until it thick and slightly paler in color. Sift in the cocoa powder and cornstarch and whisk until a paste forms.
- Whisking constantly, slowly drizzle half of the hot milk into the cocoa mixture, and whisk until smooth. Return the mixture to the saucepan, whisk to combine and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon (about 5 minutes), do not boil.
- Slowly strain the hot mixture over the reserved melted chocolate. Whisk until the chocolate is completely incorporated and smooth then add the vanilla.
- Place the bowl in the larger bowl of ice water and stir the mixture occasionally to prevent a skin from forming until cool. Then cover the surface with wax paper, and store covered in the refrigerator overnight or for up to 1 day before churning. (The mix is best if it is aged (stored in the refrigerator) overnight. This resting period improves the churning qualities of the mix and improves the body and texture of the gelato.)
- Freeze the mixture in an ice cream maker according to directions. Transfer to an air-tight container and freeze for at least 2 hours to firm. Let soften for about 5 minutes before serving.
Notes
Variations:
Use a combination of both semi-sweet and bittersweet chocolate.
Use light coconut milk instead of whole milk for a dairy-free version
Use coconut sugar instead of granulated sugar for a refined sugar-free version.
Add in chocolate syrup and shaved chocolate before storing or serving.
Storage:
Store in an airtight container in the freezer until ready to serve. Remove from freezer to thaw for at least 5-10 minutes to soften before scooping.
Dietary Info:
Gluten-Free, Vegetarian
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 253Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 105mgSodium: 187mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 10g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Candy says
Delicious, I have made this recipe several times, It has been a hit every time.
Thank you for sharing.
William says
This recipe made the best chocolate gelato I have ever tasted. It was the turning point for my family with our new ice cream maker. My wife said, "There's no reason to buy ice cream ever again." Thank you!
Sylvie says
So happy to hear that!
Lavanya D says
This turned out so deliciously rich and creamy. Not too sweet, just the way I like it! I made it just now and have refrigerated it. I live in South India and in our summer heat, it started melting very quickly in the dish, even as I was scraping ice cream off the churner!! I hope it doesn't crystallise in the freezer!
Eve says
Hello! Can the organic cane sugar be replaced by either caster sugar or white sugar?
Sylvie says
Yes it can!
Will Wirz says
We all loved it ! I substituted 1C milk with double cream....it was really exceptional, really intense flavour not super sweet an the texture is just perfect. Thanks for sharing.
Mary O. Alsop says
Your chocolate gelato is amazing! Do you have a recipe for vanilla gelato?
Thank you so much!
Mary