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Dark Chocolate Gelato

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.
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.
Ann Reardon

Prep 25 mins
Chill Time 6 hrs
Total 7 hrs
12 servings (1.2 quarts)
202 kcal


  • 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.