Enjoy some authentic Italian dark chocolate gelato during the hot summer months. Filled with a rich yet slightly bitter dark chocolate, this is the perfect gelato for anyone who doesn't like desserts that are too sweet.
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After attending culinary school in Italy, I learned how to make the most delicious from-scratch gelato. With a few high-quality ingredients, an at-home ice cream or gelato machine, and a little patience, you too can make authentic Italian gelato.
This recipe is flavored with dark chocolate, giving the gelato a rich, slightly bitter taste. It's perfect served in a cup, a cone, or even with some coulis or fresh fruit.
Don't worry, I'll also share some of my best tips from culinary school so you can learn how to make amazing gelato too.
Jump to:
What You'll Learn In This Recipe
- The important ingredients you'll need to make gelato, just like they do in Italy.
- The best percentage of cocoa to use for dark chocolate gelato.
- My favorite at-home machine to churn the gelato.
Don't forget to grab all of my favorite, go-to Italian gelato recipes, plus my best tips for making gelato at home.
Ingredients You Need
There are some specialty ingredients you'll need if you want to make traditional Italian gelato. All of my favorite products to use (which you can buy on Amazon) are linked below in the recipe card.
- Dextrose: This is a type of sugar that helps to reduce both the perceived sweetness and the freezing point of the gelato. Don't try to substitute this ingredient with additional granulated sugar.
- Guar gum and locust bean gum: These are both types of stabilizers, and they're used to thicken the gelato. These are imperative if you're making gelato at home since an at-home ice cream machine will whip too much air into the gelato without the addition of these stabilizers.
- 2% milk: The milk helps with the texture and taste of the gelato. Since milk has a high water content, it's also the reason the gelato base can freeze.
- Granulated sugar: This is the second type of sugar used in gelato. The ratio of sugar helps to determine how quickly the gelato will melt as well as lowers the freezing temperature of the gelato base.
- Skim (nonfat) milk powder: The powdered milk is important to help thicken the gelato and provide the correct texture.
- Chocolate: If you want to make true, authentic Italian gelato, then don't skip on the quality of your ingredients. Use high-quality chocolate for the best taste and texture.
How To Make This Recipe
1. Whisk dextrose, guar gum, and locust bean gum together.
2. Melt chocolate in the microwave.
3. Cook milk in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer.
4. Once it reaches temperature, whisk in melted chocolate, granulated sugar, and skim milk powder, followed by the dextrose mixture.
5. Cook the gelato until it reaches 195°F (90°C) on an instant read thermometer. Then allow the gelato to cool and chill in the refrigerator for 24 hours.
6. Finally, churn the gelato base for about 20 - 25 minutes, or according to the manufacturer's directions.
Expert Tips
- Allow the gelato base to cool completely before churning. If you want your gelato to properly freeze in the machine, it has to be super cold (around 40 - 42°F or 4°C - 7°C). Don't try churning the gelato while it's still hot, or you'll end up with a soupy mess.
- Don't forget to place the ice cream machine bowl in the freezer 24 hours before churning if you don't have a built-in freezer compressor.
- Want to serve gelato like they do in Italy? Use a gelato spatula then swipe the gelato and smash it down on the side of the container to remove the air before serving.
Recipe FAQs
Store gelato in an airtight container in the freezer for up to 2 weeks. It's best to keep the gelato in a freezer that's not often opened and closed. Every time the temperature of the gelato increases and then refreezes, there's more of a chance for the gelato to become icy/grainy.
If you notice the gelato is icy or grainy, it has gone past its prime.
Yes, you can make the gelato base ahead of time, and store the mixture tightly covered in plastic wrap in the refrigerator for 24 - 48 hours ahead of churning.
I use this Whynter machine and love the results it gives me. The Lello machine is pricier but also delivers amazing gelato.
More Gelato Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Don't forget to follow along on Instagram, Facebook, YouTube, and Pinterest for more recipes.
Dark Chocolate Italian Gelato
Equipment
Ingredients
- ½ cup plus 1 tablespoon dextrose
- ¼ teaspoon guar gum
- ⅛ teaspoon locust bean gum
- 6.7 ounces dark chocolate (85% cocoa)
- 3 cups 2% milk
- ¼ cup granulated sugar
- ½ cup skim milk powder
Instructions
- Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside. Place a storage container in the freezer to chill.
- Whisk dextrose, guar gum, and locust bean gum in a small mixing bowl.
- Add chocolate to a heat safe glass bowl. Heat in the microwave on 50 percent power (medium) for 30 seconds. Stir chocolate and heat for an additional 30 seconds. Repeat as needed until the chocolate is fully melted.
- Cook milk in a heavy bottom saucepan over medium heat until it reaches 105°F (40°C) on an instant read thermometer. Once it reaches temperature, whisk in melted chocolate, granulated sugar, and skim milk powder. Once dissolved, whisk in dextrose mixture.
- Continue cooking the gelato base over medium heat, stirring often to ensure it doesn’t burn, until it reaches 195°F (90°C) on an instant read thermometer.
- Place a fine mesh strainer over the empty bowl on top of the ice bath. Strain gelato base.
- Chill gelato base until it has stopped steaming. Press plastic wrap against the surface of the gelato (to prevent a skin from forming on top) then cover with plastic wrap and rest in the refrigerator for 24 hours.
- Remove the gelato base from the refrigerator, and whisk to reincorporate. Pour the gelato base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions. The gelato will be on the soft side.
- Transfer churned gelato into chilled storage container. Place gelato into the freezer to "cure" or harden up for a few hours. To serve, swipe the frozen gelato with a flat paddle. Smash the gelato on the side of the storage container to push out some of the air. Transfer to a serving bowl.
- Store gelato in an airtight container in the freezer for up to 2 - 3 weeks. Store in an airtight container in the freezer for up to 2 weeks.
Alex
I've been making gelato at home for a while now, and this is without a doubt my new favorite flavor! I made this with my Cuisinart ice cream maker.