Indulge in Creamy Delight with Chocolate Gelato Recipe

Indulge in silky, rich chocolate gelato that melts in your mouth with every glorious spoonful.

Craving that creamy, dreamy, melt-in-your-mouth perfection? Buckle up, my fellow chocoholic! This chocolate gelato recipe will whisk you away to the cobblestone streets of Rome without a passport. We’ve got every meticulous detail, from the silkiest chocolate to the smoothest stirring techniques. Ready to churn out some magic? Let’s make some gelato that’ll make your taste buds sing “Mamma mia!”


Chocolate Gelato Extravaganza

chocolate gelato extravaganza

Dive into the velvety embrace of Chocolate Gelato! This Italian delight blends deep, rich chocolate with creamy indulgence, reaching the pinnacle of frozen dessert perfection. Warning: may induce spontaneous happiness.

  • Cooking Method: Churning and Freezing
  • Prep Time: 20 minutes
  • Chill Time: 4 hours (minimum)
  • Cuisine: Italian


  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 large egg yolks
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch of salt

Cooking Instructions

  1. In a medium saucepan, combine whole milk, heavy cream, and granulated sugar. Heat over medium heat until it begins to steam, stirring occasionally. No boiling!
  2. In a separate bowl, whisk together the cocoa powder and egg yolks until smooth.
  3. Gradually add the hot milk mixture to the cocoa and egg yolk mixture, whisking constantly until well combined.
  4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
  5. Remove from heat and add the semi-sweet chocolate chips. Stir until completely melted and smooth.
  6. Stir in the vanilla extract and pinch of salt.
  7. Pour the custard through a fine-mesh sieve into a large bowl to remove any lumps. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
  8. Churn the mixture in an ice cream maker according to the manufacturer’s instructions (usually about 20-30 minutes).
  9. Transfer to a lidded container and freeze for at least 2 hours before serving.


  • Alternative Ingredients: Substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips for a different flavor profile.
  • Garnishing Options: Top with a dollop of whipped cream, a sprinkle of sea salt, or a handful of crushed nuts for added texture.
  • Cooking Tips: For an extra smooth texture, blend the custard with an immersion blender before chilling.
  • Serving Suggestion: Pair with fresh berries or a biscotti for an authentic Italian touch.