This classic Italian chocolate gelato is luxuriously smooth, deeply chocolatey, and less airy than traditional ice cream. Made with simple ingredients and an authentic technique, it delivers an intense cocoa flavor and a silky texture that feels both indulgent and refined.
Why You’ll Love This Recipe
This recipe captures the essence of traditional Italian gelato with a rich chocolate taste and a perfectly dense, creamy mouthfeel. It uses milk instead of heavy cream, allowing the chocolate flavor to shine without being overly heavy. It’s an elegant dessert that feels special yet is surprisingly easy to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk – 2 cups (480 ml)
Heavy cream – 1 cup (240 ml)
Granulated sugar – 3/4 cup (150 g)
Unsweetened cocoa powder – 1/3 cup (35 g)
Dark chocolate (70% cocoa), finely chopped – 120 g
Cornstarch – 1 tablespoon (8 g)
Salt – 1/4 teaspoon
Vanilla extract – 1 teaspoon
Directions
In a small bowl, whisk together the cornstarch with 1/4 cup of the cold milk until completely smooth. Set aside.
In a medium saucepan, combine the remaining milk, heavy cream, sugar, cocoa powder, and salt. Place over medium heat and whisk continuously until the mixture is smooth and begins to steam, but do not let it boil.
Add the chopped dark chocolate to the saucepan and whisk until fully melted and incorporated.
Slowly pour in the cornstarch mixture while whisking constantly. Continue cooking for 2 to 3 minutes, until the base thickens slightly and coats the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract. Transfer the mixture to a clean bowl.
Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes.
Transfer the gelato to an airtight container and freeze for 1 to 2 hours before serving for the best texture.
For a darker, more intense flavor, replace part of the milk chocolate with extra dark chocolate (85% cocoa).
Add 1/2 teaspoon of instant espresso powder to enhance the chocolate notes.
Stir in small chocolate chips or shaved chocolate during the last minute of churning for added texture.
Use lactose-free milk and cream to make a lactose-friendly version.
Storage/Reheating
Store the gelato in an airtight container in the freezer for up to 1 week. For best texture, press a piece of parchment paper directly onto the surface before sealing.
Before serving, let the gelato sit at room temperature for 5 to 8 minutes to soften slightly. Gelato should not be reheated.
FAQs
What is the difference between gelato and ice cream?
Gelato contains more milk and less cream than ice cream, resulting in a denser, silkier texture and more intense flavor.
Can I make this gelato without an ice cream maker?
Yes, but the texture will be less smooth. Freeze the base and stir vigorously every 30 minutes for about 3 hours.
Which chocolate works best for this recipe?
High-quality dark chocolate with around 70% cocoa gives the best balance of richness and sweetness.
Is cocoa powder necessary if I already use chocolate?
Yes, cocoa powder deepens the chocolate flavor and gives the gelato its signature intensity.
Can I reduce the sugar?
You can slightly reduce it, but sugar is important for texture as well as sweetness.
How long should I churn the gelato?
Most machines take 20 to 25 minutes, but follow your machine’s instructions.
Why is my gelato too hard?
Gelato becomes very firm when frozen solid. Let it soften briefly at room temperature before serving.
Can I add nuts to this recipe?
Yes, finely chopped hazelnuts or almonds can be folded in after churning.
How do I prevent ice crystals?
Proper chilling, correct sugar ratio, and airtight storage help maintain a smooth texture.
Can this gelato be made ahead?
Yes, it can be prepared up to a week in advance and stored properly in the freezer.
Conclusion
Chocolate gelato is a timeless Italian dessert that celebrates simplicity and quality ingredients. With its deep cocoa flavor and creamy consistency, this homemade version delivers an authentic experience that’s perfect for special occasions or everyday indulgence. Once you try it, it’s sure to become a favorite in your dessert rotation.
This Italian chocolate gelato is dense, creamy, and deeply flavored with dark chocolate and cocoa powder. It’s less airy than ice cream, offering a rich, authentic gelato experience that’s perfect for chocolate lovers.
Ingredients
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
3/4 cup (150 g) granulated sugar
1/3 cup (35 g) unsweetened cocoa powder
120 g dark chocolate (70% cocoa), finely chopped
1 tablespoon (8 g) cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
Instructions
In a small bowl, whisk the cornstarch with 1/4 cup of the cold milk until smooth. Set aside.
In a medium saucepan, combine the remaining milk, heavy cream, sugar, cocoa powder, and salt. Heat over medium, whisking constantly until the mixture steams (do not boil).
Add the chopped dark chocolate and whisk until fully melted and combined.
Slowly add the cornstarch mixture while whisking. Cook for 2–3 minutes until slightly thickened and the mixture coats the back of a spoon.
Remove from heat and stir in the vanilla extract. Transfer to a clean bowl.
Cover the surface with plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 4 hours.
Churn in an ice cream maker according to the manufacturer’s instructions (about 20–25 minutes).
Transfer to an airtight container and freeze for 1–2 hours for ideal scooping consistency.
Notes
Use high-quality chocolate for the best flavor and texture.
Let gelato sit at room temperature for 5–8 minutes before serving.
Cover the gelato surface with parchment to prevent ice crystals.
Can be made lactose-free using suitable dairy alternatives.
