Dark Chocolate Gelato
Homemade Dark Chocolate Gelato is made with just 7 ingredients and requires less than 20 minutes of hands-on prep. It’s rich, creamy, and easy to scoop thanks to a secret ingredient!
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Why You’ll Love this Recipe
✔ Fast to Make: The gelato base takes about 15 minutes to prepare, then it needs just 5 minutes in your ice cream maker to reach the perfect consistency.
✔ Rich Chocolate Flavor: There’s Dutch process cocoa powder and melted dark chocolate in this gelato, which gives it a super rich and nuanced flavor that you can’t achieve by using one or the other.
✔ No Eggs Required: Some chocolate gelato recipes call for eggs, but this one does not. Keeping this recipe egg-free streamlines the prep work and saves you time!
✔ Scoops Like a Dream: My secret trick is to mix a little honey, corn syrup, or vodka (just a spoonful!) into the unchurned gelato base to make it super easy to scoop once frozen.
About This Recipe
There’s no need to book an expensive trip to Italy when a gelato craving hits! This foolproof recipe for chocolate gelato delivers perfectly creamy results every time.
Because, yes! Homemade gelato is actually quite simple to make, but you do need to own an ice cream maker to prepare this easy recipe.
The gelato is made with 7 basic ingredients, including both cocoa powder and dark chocolate for a bold chocolate flavor. The flavor is more rich than sweet since there’s less than a cup of sugar in the entire batch.
Dark chocolate gelato is delicious scooped into a waffle cone, but it can also be used to make chocolate affogatos, milkshakes, ice cream sandwiches, and more!
What’s the Difference Between Chocolate Gelato vs Ice Cream?
Gelato and ice cream are unique in a few different ways:
- Italian Gelato: Is much richer and creamier than ice cream, and it tastes more flavorful overall. It can be made with or without eggs, though it often doesn’t contain eggs at all.
- American Ice Cream: Is often on the lighter, airier side and contains more fat than gelato. It’s typically made with a mixture of heavy cream, milk, and egg yolks.
Special Tools Needed to Make Gelato
In addition to the usual measuring cups and wire whisk, you’ll need a few special pieces of equipment to make the gelato:
- Ice cream maker — You must use an ice cream machine to prepare this recipe. I don’t know of any other method for making gelato at home that will give you the same smooth and creamy results.
- Ice cream freezer containers — I love to use reusable containers for freezing gelato. They’re incredibly durable and help protect it from freezer burn!
- Ice cream scoop — Investing in a good-quality ice cream scoop makes all the difference. This is the one we use and love.
Ingredients in This Recipe
You’ll find the full list of ingredients with their measurements in the recipe card below, but here’s what you’ll need to make dark chocolate gelato from scratch.
- Whole Milk — Since there’s very little cream in this recipe, using whole milk is crucial for creating a creamy gelato. If you use 2% or skim milk, your gelato will be thin and watery.
- Heavy Cream — Look for heavy cream with at least 36% fat, and do not swap it with half and half.
- Cocoa Powder — I prefer using Dutch process cocoa powder since it has a richer, deeper flavor than regular cocoa powder.
- Dark Chocolate — Use an actual bar of chocolate rather than chocolate chips, which contain stabilizers and don’t melt as smoothly.
- Granulated Sugar — Gets dissolved into the gelato base to help create the silky, creamy texture that gelato is known for.
- Cornstarch — One of my secret ingredients for thickening and stabilizing the gelato mixture and keeping it scoopable even after being frozen.
- Vanilla Extract — Yes, even chocolate desserts like this one need a splash of vanilla to enhance their flavor!
How to Make Dark Chocolate Gelato
- Make the gelato base: Combine the cocoa, cornstarch, and sugar in a pan with the milk. Cook over medium heat, just until the mixture begins to boil.
- Stir in the chocolate and heavy cream: You’re looking for the chocolate to melt and everything to be evenly combined.
- Chill in the fridge: Let the gelato base cool to room temperature before transfering to the fridge.
- Churn in your ice cream maker: Follow the instructions provided with your machine for best results.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Don’t forget to freeze your ice cream maker insert! These often need a full 24 hours to freeze completely solid. If you have extra freezer space, consider storing the insert in the freezer – that’s what we do.
- Start with a cold gelato base for best results: The chocolate gelato base should be chilled at least 4 hours before churning, but overnight is even better. Starting with a cold base helps with the churning process, resulting in creamier gelato. It also firms up faster this way!
- To speed up the chilling process: Place the ice cream base in a medium bowl over a large bowl filled with ice and cold water before transferring it to the refrigerator. The ice bath + refrigerator will chill the base the fastest if you’re in a rush.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Prep the Gelato Base in Advance?
Yes! Since the gelato base needs to chill at least 4 hours anyway, you can easily prepare the base ahead of time.
You can store the base in an airtight container in the refrigerator for up to 2 days before you need to churn it.
Do I Have to Use an Ice Cream Maker?
Yes, you have to own an ice cream maker to make this recipe for chocolate gelato. I don’t know of any other way to make gelato and still achieve the creamy texture.
Storage Instructions
The best way to store this gelato while keeping it fresh and preventing the formation of ice crystals is to transfer it to an airtight container before you freeze it.
Place a piece of plastic wrap, parchment paper, or wax paper on the surface of the gelato before placing the lid on the container. If stored in an airtight freezer-safe container, your chocolate gelato should last up to 3 months. I recommend storing it in these ice cream freezer containers, or something similar.
Toppings and Mix-Ins to Try
Use this recipe as a springboard for your own gelato creations. The following can be used as toppings or mix-ins (if using as mix-ins, fold them into the gelato after churning):
- Fresh raspberries or cherries
- Chocolate curls or mini chocolate chips
- Toasted, chopped pistachios, walnuts, hazelnuts or pecans
- Bourbon caramel sauce or rum caramel sauce
- Fresh mint
- Finely chopped chocolate brownies
- Nutella or peanut butter
- Toasted coconut
Try Making Homemade Gelato!
Next time you’re looking for a cold dessert during the warmer months, give this chocolate gelato a try!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see your sundaes and frozen treats!
More Ice Cream and Gelato Recipes
Check out my full frozen desserts recipe index for all of my favorite popsicle, ice cream, and gelato recipes!
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Dark Chocolate Gelato Recipe
Making Chocolate Gelato is easier than you might think! It is such a simple, yet delicious Italian dessert! This chocolate gelato recipe takes just 6 ingredients to make and is rich and creamy.
Ingredients
- ⅓ cup Dutch-processed cocoa powder
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- ¼ teaspoon sea salt
- 2 ¾ cups whole milk, divided
- 4 ounces dark chocolate, coarsely chopped
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1–2 tablespoons corn syrup, agave, or honey (Optional)
- 1 tablespoon vodka or espresso liqueur (Optional, for softer texture)
Instructions
Make the Gelato Base
- In a medium saucepan, whisk together the cocoa powder, sugar, and sea salt.
- In a small bowl, stir the cornstarch with ½ cup of the milk to form a smooth slurry.
- Gradually whisk the slurry and the remaining 2¼ cups of milk into the cocoa mixture.
- Set the pan over medium heat. Whisk often until it begins to gently bubble.
- Reduce heat to low and simmer for 2–3 minutes, whisking constantly, until thickened to a loose custard consistency.
- Remove from heat. Stir in the chopped chocolate until completely melted and smooth.
- Stir in the heavy cream and vanilla extract. (Optional: Add 1–2 tablespoons corn syrup, agave, or honey, and/or 1 tablespoon vodka or espresso liqueur for improved scoopability and texture.)
Katie’s Tip: For a super-smooth finish, strain the base through a fine mesh sieve before chilling.
Chill the Base
- Pour the mixture into a container and press plastic wrap directly onto the surface.
- Refrigerate for at least 4 hours or up to 2 days.
Churn & Freeze
- Pour the chilled base into your ice cream maker.
- Churn according to manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency.
- Katie’s Tip: Stop churning when the texture looks like soft-serve. It will firm up more in the freezer. Transfer to a freezer-safe container and freeze for 2–3 hours until firm.
Serving
- Home freezers often over-harden gelato. Let it sit at room temperature for 5 minutes before scooping.
- Garnish, if desired, with your preferred choice.
Notes
Before beginning the recipe: Make sure that the insert for your ice cream maker is frozen solid. This often takes approximately 24 hours.
For easier scooping: If you want the leftovers of your gelato to be easier to scoop straight from the freezer without any thawing, consider adding 1 - 2 tablespoons of vodka or chocolate liqueur to the gelato base. The alcohol prevents it from freezing as solid.
Optional garnish ideas: orange zest or curls, chopped dark chocolate, chocolate-covered espresso beans, pomegranate arils, fresh mint leaves, fresh raspberries
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 303Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 49mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 4g
Kim Gridley says
I made your strawberry gelato and it’s the best I’ve ever tasted. I plan on making a raspberry gelato the same way. I’d like to try this chocolate recipe and was wondering if I could use 95% Lindt bars and maybe just add more sugar? Please let me know what you think. Thanks!
Katie Kick says
So happy to hear you love the strawberry gelato! Raspberry will be delicious, too!
My recommendation on the chocolate would be to make it with the 95% Lindt bars with no changes, the taste it to see how you like the flavor of the chocolate (before churning). If you prefer it to be sweeter, then add 1 – 4 tablespoons of sugar (depending on how much sweeter you want it) to the gelato mixture and let it sit in the fridge until the sugar has completely dissolved. Then, proceed with churning it. If that doesn’t make sense the way I explained it, feel free to reply back here with your questions or email me and I’ll be happy to clarify!
fred says
⅓ cocoa powder? I assume ⅓ cup?
Katie says
Yes, apologies for the typo. Fixing now.