Dark chocolate gelato is a simple yet deeply satisfying dessert for anyone who prefers intense chocolate flavor over overt sweetness. It still has sweetness, but the real appeal is its luxurious, sophisticated chocolate depth.
This recipe yields a rich dark chocolate gelato you can make at home, even without an ice cream machine. Traditional gelato relies more on milk than cream, giving it a lower fat profile than many ice creams. That said, chocolate adds fat, so enjoy this as an indulgence rather than a health food. — Ann Reardon
How can I make gelato without an ice cream maker?
Ann Reardon notes that the smoothest gelato results from churning in an ice cream machine, which prevents large ice crystals and produces a soft, silky texture. If you don’t own a machine, adding a small amount of stabilizer such as xanthan gum—commonly used in commercial frozen desserts—can help prevent the mixture from freezing rock solid and reduce ice crystal size. It won’t perfectly replicate machine-churned gelato, but it will still taste delicious and please the whole family.
Like gelato recipes? Try these:
- Chocolate Hazelnut Gelato
- Mango Gelato
- Custard Gelato
Dark Chocolate Gelato
David Leite
Equipment
- Ice cream maker (recommended)
Ingredients
- 3 1/2 ounces dark chocolate
- 2/3 cup heavy cream
- 3/4 cup caster (superfine) sugar (or finely ground granulated sugar)
- 1/2 cup skim milk powder
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups whole milk
Instructions
- In a microwave-safe bowl, combine the dark chocolate and heavy cream. Microwave on high for 30 seconds, stir, then heat another 30 seconds and stir. Continue in 10-second bursts, stirring each time, until the chocolate is fully melted (about 70 seconds total). Whisk to combine.
- In a separate medium microwave-safe bowl, mix the sugar, skim milk powder, and cocoa powder. Add 1/3 to 1/2 cup of the whole milk — just enough to moisten the dry ingredients so the mixture feels slightly wet but still gritty from the sugar.
- Heat the chocolate-cream mixture in the microwave for 60 seconds, stir, then continue in 20-second bursts, stirring each time, until the sugar dissolves. Whisk the cream-chocolate mixture into the dry-ingredient mixture.
- Pour in the remaining milk and whisk until smooth. Cover and refrigerate for at least 3 hours, or until completely chilled.
- Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions, about 30 minutes.
- Transfer to a container and freeze until firm, about 3 hours, before serving.
Adapted From
How to Cook That: Crazy Sweet Creations
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Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned Leite’s Culinaria’s stamp of approval. Testers praised its deep chocolate flavor, easy preparation, and pleasing texture.
Ilda Costa-Sarnicki
This dark chocolate gelato is pure joy. It’s quick to make, the microwave method for melting works well, and the result is richly flavored without being overly sweet. It melts on the tongue and serves a crowd—12 people easily. We enjoyed it with tempura zucchini blossoms and straight from the tub. Highly recommended for dark chocolate fans.
Patricia Scalione
If pure dark chocolate is what you crave, this gelato delivers. The texture is velvety rather than ultra-creamy, thanks to the lower butterfat and the nonfat milk powder, but the chocolate flavor is bold and well rounded. Use high-quality chocolate and cocoa for the best results. Plan ahead to freeze the churn bowl and chill the base thoroughly; a final rest in the freezer will help firm it up.
Deborah Wallace
This gelato reminded me of my favorite scoop shop: deep chocolate flavor with a hint of cocoa and a silky mouthfeel. It’s easy to prepare and a great reason to use the ice cream maker more often. I’ll make it again and try different add-ins.
Heather Nelson
This was my first time making gelato, and the recipe was surprisingly straightforward. The combination of whole milk and a small amount of cream produces a satisfying dessert with a luxurious mouthfeel. Allow adequate chilling time—the wait is worth it.