This is a deliciously rich chocolate gelato that you can make at home even if you do not have an ice cream machine. Gelato is a bit different from ice cream in that it doesn’t use cream, so it’s a little lower in fat. Although if you make chocolate gelato you’re adding chocolate (and hence fat) so don’t think it’s healthy for you, just enjoy it as a ‘sometimes’ food.–Ann Reardon


Here’s a little advice from the author, Ann Reardon, herself, “The best gelato is made using an ice cream machine. It churns the mixture as it freezes resulting in a smooth, soft gelato without any detectable ice crystals. But what if you don’t have an ice cream machine? Well, you can add xanthan gum, which is added to commercial ice creams, it helps it not to freeze solid and keeps the ice crystal size smaller. It won’t be as smooth or soft as its ice cream machine rival–but it will still taste delicious and have the kids asking for more.”

☞ Like gelato recipes? Try these:

2 rectangular plates with scoops of dark chocolate gelato, one on a scoop and one in a cone, surrounded by squares of dark chocolate and a bowl of cocoa.

Dark Chocolate Gelato

5 from 1 vote
Chocolate gelato is always a crowd-pleaser. It can be dressed up in a sundae or eaten by itself. Try it with fresh strawberries and warm chocolate sauce or drizzled with caramel.
David Leite
Servings12 servings (1.2 quarts)
Calories202 kcal
Prep Time25 minutes
Chill Time6 hours
Total Time7 hours


  • Ice cream maker


  • 3 1/2 ounces dark chocolate
  • 2/3 cup heavy cream
  • 3/4 cup caster (superfine) sugar (or blitz granulated sugar in a food processor until finely ground but not powdery)
  • 1/2 cup skim milk powder
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups whole milk


  • In a microwave-safe bowl, combine chocolate and cream, microwave on high for 30 seconds, stir, heat 30 seconds more, and stir again. Repeat in 10-second bursts, stirring each time, until there are no lumps of unmelted chocolate remaining, about 70 seconds total. Whisk to combine chocolate and cream.
  • In a separate medium-size microwave-safe bowl, combine sugar, skim milk powder, and cocoa powder, mix. Add 1/3 to 1/2 cup milk. You want to add just enough milk to make the mixture wet. If you rub it between your fingers, the mixture will feel gritty because of the sugar.
  • Heat chocolate mixture in microwave for 60 seconds on high, stir, then repeat in 20-second bursts, stirring after each time, until sugar is dissolved. Whisk cream mixture into chocolate.
  • Pour in remaining milk and whisk until well combined. Cover and refrigerate for at least 3 hours or until completely chilled.
  • Pour mixture into an ice cream machine and churn according to manufacturers’ directions, about 30 minutes.
  • Freeze until firm, about 3 hours.
Crazy Sweet Creations

Adapted From

How to Cook That: Crazy Sweet Creations

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Serving: 1 servingCalories: 202 kcalCarbohydrates: 24 gProtein: 5 gFat: 11 gSaturated Fat: 6 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 25 mgSodium: 58 mgFiber: 2 gSugar: 20 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Ann Reardon. Photo © 2021 Joanie Simon. All rights reserved.

Recipe Testers’ Reviews

This dark chocolate gelato is all sorts of happiness!

3 bowls of dark chocolate gelato, the one in the forefront is garnished with a tempura fried zucchini blossom.

For one, it takes almost no time to make. I also liked the use of the microwave for melting and melding. It’s a hit with dark chocolate and milk chocolate lovers alike. It tastes rich beyond the ingredient richness as there’s only 2/3 cup of cream in 1.2 quarts of gelato. It’s sweet, but not overly sweet, and it melts on your tongue like warm velvet and cool silk. It can pleasure 12 palates!

I’ve made 2 batches already. The first, we enjoyed with crispy tempura zucchini blossoms. You know, just to keep the Italian theme going. As for the second batch, we just bowled and spooned! The kids left skid marks on the bottom of the ice cream tub.

Chop chop!.. that Lindt chocolate! …and away you go! You’re welcome!

Dark chocolate lovers take note. You might want to get your freezer bowl in the freezer right away. Sure, sometimes you’re in the mood for a fancy-schmancy flavor, but when only fully unadulterated dark chocolate will do, this awesome gelato is the ticket.

A bright cream bowl with 2 scoops of dark chocolate gelato.

The mouthfeel is not super creamy like ice cream, probably due to the lower butterfat level and the addition of nonfat dry milk. It has more of a velvety texture but is still very satisfying with a big punch of chocolatey flavor. And the combination of chocolate and cocoa powder works to create a nice well-rounded taste.

Trader Joe’s Pound Plus 72% worked well here. Since it is such a thick bar, I suggest you chop it into small pieces before melting. I chose Guittard Dutch-process cocoa rouge, but you could also use natural cocoa if that’s your preference. Whatever you choose, be sure that the chocolate and cocoa are the ones you love.

You will need to get a head start with this recipe. Start by making sure your freezer bowl is good and frozen, at least a day before churning. Then you are going to need at least 3 hours for chilling. I left mine in the refrigerator overnight. After 30 minutes of churning, my gelato was really very soft, so a rest in the freezer was necessary. We waited 6 hours before serving. It was still a bit on the soft side but was easily scooped into balls. Even on day 2, this dark chocolate gelato remains softer and melts faster than ice cream, and is best served in a bowl. Serve in a cone at your own risk!

Gelato is probably my favorite frozen dessert and this dark chocolate gelato was exactly what I wanted. Deep chocolate flavor with a hint of cocoa, reminded me of the gelato from my favorite scoop shop. In other words, it’s what I expected and it couldn’t have been easier to prepare.

Even my dinner guests with an aversion to dark chocolate (hard to believe, I know) wanted more. What’s more, it reminded me why breaking out the ice cream maker shouldn’t be the rarity it had recently become. I’d definitely make this again and experiment with add-ins and other flavors.

This was my first time ever making gelato and this recipe for dark chocolate gelato was surprisingly simple. I have eaten a lot of gelato over the years and enjoy it because it uses more whole milk than heavy cream. This results in less fat but still the same satisfying dessert!  The dark chocolate and cocoa powder combination resulted in a silky and luxurious mouthfeel! Although it takes several hours to chill the gelato base, it is well worth the wait.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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