Gelato is an Italian dessert that is similar to ice cream. But because it contains no egg yolks or heavy cream, it is usually seen as a healthier alternative. This chocolate gelato only contains 5 simple ingredients!
There is a (somewhat) new gelato shop in town. As expected, my family and I have already been there multiple times. I’ve tried their dark chocolate gelato and salted caramel ones most recently.
Because it’s been a while since I’ve made my own gelato, I wanted to try it again. Since gelato contains no egg yolks or heavy cream, it’s usually considered less calories than ice cream. This particular recipe only requires 5 ingredients.
My gelato base frozen pretty quickly and caused my ice cream churner to stall. Make sure that when you pour the liquid into your ice cream machine, to do it very slowly so it doesn’t freeze that quickly like mine did.
Sadly, my gelato formed some ice crystals during the quick freeze process, so my gelato wasn’t quite as smooth as the ones in the gelato shop. Regardless, I loved the flavor and richness of the frozen treat. I let my gelato sit out at room temperature for 5-10 minutes and then it was soft enough to scoop.
My family and I were fans of this chocolate gelato and we will be making it again!
Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Chocolate gelato
Ingredients
- 3 cups whole milk
- 4 ounces bittersweet chocolate chopped finely
- ¼ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 2 Tablespoons corn starch
Instructions
- Set a fine mesh strainer over a large bowl and set aside.
- In a medium sized saucepan set over medium heat, warm 2 cups of the milk until just simmering.
- Meanwhile, in a large bowl, mix together the remaining 1 cup of milk with the cocoa powder, sugar and corn starch. Set aside.
- Once the milk simmers, take the saucepan off the stove (turn off the stove for now) and stir in the chocolate. Mix until the chocolate has completely melted and your mixture is smooth.
- Transfer the cocoa powder mixture into your saucepan and turn the stove back on medium heat. Keep stirring until the mixture thickens, about 5-10 minutes. It should almost resemble pudding.
- Turn off the stove, pour the mixture into the bowl with the sieve and get rid of any remaining clumps. Stir once more and allow the mixture to come to room temperature. Cover and place in the refrigerator for at least 8 hours or up to overnight.
- After the mixture has completely cooled, churn in your ice cream churner according to the manufacturer's directions. Transfer to a freezer-safe container and freeze for about another 8 hours before serving.