Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
