Dark chocolate gelato is a simple yet deeply satisfying dessert for anyone who prefers intense flavor over excessive sweetness. It remains sweet, of course, but its character comes from a luxurious, sophisticated chocolate depth that chocolate lovers find irresistible.
This recipe yields a rich, dark chocolate gelato you can make at home even without an ice cream machine. Gelato differs from ice cream in that it uses more milk and less cream, so it’s typically lower in fat. Dark chocolate gelato, however, includes chocolate, which contributes additional fat and richness—so enjoy it as an indulgence rather than a health food. – Ann Reardon
HOW CAN I MAKE GELATO WITHOUT AN ICE CREAM MAKER?
Ann Reardon’s advice: the best gelato is churned in an ice cream machine because churning while freezing keeps the texture smooth and minimizes ice crystals. If you don’t have a machine, consider adding a stabilizer such as xanthan gum, which commercial ice cream makers use to reduce freezing hardness and limit ice crystal size. It won’t precisely match the texture produced by a machine, but it will still taste delicious and appeal to the entire family.
☞ Like gelato recipes? Try these:
- Chocolate Hazelnut Gelato
- Mango Gelato
- Custard Gelato
Dark Chocolate Gelato
David Leite
Equipment
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Ice cream maker (recommended)
Ingredients
- 3 1/2 ounces dark chocolate
- 2/3 cup heavy cream
- 3/4 cup caster (superfine) sugar (or grind granulated sugar until finely ground)
- 1/2 cup skim milk powder
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups whole milk
Instructions
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Place the dark chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, stir, then repeat for another 30 seconds and stir. If needed, continue in short 10-second bursts, stirring each time, until the chocolate is fully melted and smooth (about 70 seconds total). Whisk to combine.
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In a separate medium bowl, mix the sugar, skim milk powder, and cocoa powder. Add about 1/3 to 1/2 cup of milk—just enough to moisten the dry ingredients so the mixture looks wet but still slightly gritty when rubbed between your fingers.
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Heat the chocolate mixture in the microwave for 60 seconds, stir, then continue heating in 20-second bursts, stirring after each burst, until the sugar dissolves. Whisk the cream-and-chocolate mixture together until smooth.
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Pour in the remaining milk and whisk until fully combined. Cover and refrigerate the base for at least 3 hours, or until thoroughly chilled.
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Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s directions, about 30 minutes, until it reaches a soft-gelato consistency.
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Transfer the gelato to a lidded container and freeze until firm, about 3 hours, before serving.
Adapted From
How to Cook That: Crazy Sweet Creations
Nutrition
Calories: 202 kcal
Carbohydrates: 24 g
Protein: 5 g
Fat: 11 g
Saturated Fat: 6 g
Sugar: 20 g
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
Only a portion of recipes make it onto the site after blind testing; this one passed and earned the Leite’s Culinaria stamp of approval. Testers praise its deep chocolate flavor, straightforward preparation, and velvety texture.
Ilda Costa-Sarnicki
This dark chocolate gelato is pure happiness. It takes almost no time to make, and using the microwave to melt the chocolate is convenient and effective. The recipe yields a rich flavor with only 2/3 cup of cream in 1.2 quarts of gelato. It’s sweet but not cloying, and it melts on the tongue like warm velvet and cool silk. I’ve made multiple batches—one served with tempura zucchini blossoms, another enjoyed straight from the bowl. A true crowd-pleaser.
Patricia Scalione
If you crave unadulterated dark chocolate, this gelato delivers. The mouthfeel leans velvety rather than ultra-creamy, due to the lower butterfat and use of nonfat dry milk, but the chocolate impact is big and satisfying. Use high-quality chocolate and your favorite cocoa for the best results. Chill the base well and be prepared to let the gelato rest in the freezer after churning for a firmer texture.
Deborah Wallace
This gelato has the deep chocolate flavor and silky mouthfeel I expect from a great scoop-shop gelato. It’s easy to prepare and pleased guests who typically avoid dark chocolate. I’ll make it again and experiment with add-ins.
Heather Nelson
This was my first time making gelato and the recipe was surprisingly simple. The higher proportion of whole milk to cream results in less fat but still a deeply satisfying dessert. The blend of dark chocolate and cocoa creates a luxurious mouthfeel; allow sufficient chilling time for the best texture.