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.

5 from 1 vote

Dark Chocolate Gelato

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.

Prep Time25

Chill Time6

Total Time7

Course: Dessert

Cuisine: Italian

Servings: servings (1.2 quarts)

Calories: 202

Equipment

Ice cream maker

Ingredients

▢ 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

US - Metric

Instructions

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.

Nutrition