Chocolate gelato

Chocolate gelato is a rich, creamy Italian dessert made with milk, sugar, cocoa, and corn flour, resulting in a smooth and decadent treat. This recipe guides you through creating homemade gelato using simple ingredients and an ice cream maker.

16 Jan 2026
Cook time 15 min
Prep time 485 min

Ingredients:

3 cups milk (1% fat)
3/4 cup sugar
2 tbsp corn flour
1/2 cup dry cocoa powder

Chocolate gelato is a rich, creamy Italian frozen dessert that's sure to delight any chocolate lover. With just a few simple ingredients, you can create a delicious homemade treat that's perfect for any occasion. Follow this recipe to make smooth, decadent chocolate gelato right in your own kitchen.

Instructions:

1. Prepare Dry Mix:
- In a medium bowl, combine the sugar, corn flour, and dry cocoa powder. Mix well to ensure that all the dry ingredients are evenly distributed.

2. Heat the Milk:
- Pour the milk into a medium-sized saucepan and place it over medium heat. Heat the milk until it is warm but not boiling, stirring occasionally to prevent it from scorching on the bottom. Do not let the milk come to a boil.

3. Combine Dry Ingredients with Milk:
- Gradually add the dry mixture to the warm milk. Do this slowly while continually whisking to ensure the mixture stays smooth and avoids forming lumps.

4. Cook the Mixture:
- Continue to cook the mixture over medium heat, stirring constantly. The milk mixture will start to thicken due to the corn flour. This should take about 7-10 minutes. You want the consistency to be thick enough to coat the back of a spoon.

5. Chill the Mixture:
- Once thickened, remove the saucepan from the heat. Allow the mixture to cool slightly at room temperature, then transfer it to a bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2-3 hours or until the mixture is thoroughly chilled.

6. Churn the Gelato:
- After the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes.

7. Freeze to Set:
- Once the churning process is complete, transfer the gelato to an airtight container. Place the container in the freezer for at least 2 hours to allow the gelato to firm up.

8. Serve:
- Scoop the chocolate gelato into bowls or cones and serve immediately. Enjoy your homemade chocolate gelato!

Voilà! You've made a delicious batch of chocolate gelato. Whether enjoyed in a cone, a bowl, or alongside your favorite dessert, this homemade treat is bound to impress. Enjoy the rich, creamy goodness, and don't forget to share with friends and family!

Chocolate gelato FAQ:

What is the best way to know when chocolate gelato is done churning?

The gelato is done churning when it has increased in volume and has a thick, creamy consistency that holds a shape. It should be soft yet scoopable, similar to soft-serve ice cream.

Can I store chocolate gelato in the freezer, and if so, how long will it last?

Yes, you can store chocolate gelato in an airtight container in the freezer. It will last for about 1-2 weeks, but for the best texture and flavor, try to consume it within the first week.

What can I substitute for corn flour in this chocolate gelato recipe?

You can substitute corn flour with arrowroot powder or tapioca starch in equal amounts. These alternatives can help thicken the mixture similarly to corn flour.

What if my gelato mixture is too runny after cooking?

If the mixture doesn’t thicken as expected, you can try cooking it a bit longer over medium heat while stirring constantly. If this doesn’t work, consider adding a little more corn flour mixed with water to the warm mixture and cook until thickened.

Can I use whole milk instead of 1% fat milk for this recipe?

Yes, you can use whole milk in place of 1% fat milk. This will result in a creamier and richer texture, enhancing the overall flavor of the gelato.

Tips:

- For a smoother texture, make sure to whisk the corn flour and cocoa powder thoroughly to avoid any lumps.

- Chill the gelato base for at least 4 hours before churning to enhance the flavor and texture.

- Use a high-quality cocoa powder for the best chocolate flavor.

- If you don't have a gelato or ice cream maker, you can place the mixture in the freezer and stir it every 30 minutes to break up ice crystals until it reaches the desired consistency.

Nutrition per serving

8 Servings
Calories 150kcal
Protein 5g
Carbohydrates 33g
Fiber 3.63g
Sugar 24g
Fat 2.26g

Chocolate gelato