How to Make Chocolate Gelato

I just had to learn how to make a chocolate gelato recipe. This is the first thing out of the mouth when you talk to someone returning from a visit to Italy. If you meet an Italian visiting or living here the same is true if you mention Italian food. If the topic arises, rarely will a person with any connection to Italy not mention this unique frozen dessert, especially the chocolate flavored gelato. Since I have never tried this and with my interest in all types of food, I surely had to learn how to make this chocolate gelato Italian dessert. After questioning a few people I found it is not just chocolate, it comes in every flavor imaginable.

As I was learning how to make the chocolate gelato recipe, I found the chocolate and pistachio recipes seem to be two of the favorites At least this is what I gathered from the people that I have questioned. It seems that gelato is sold on street corners and in small cafes all over Italy along with many Italian finger foods. I hear you can also find this dessert in many New York establishments and in shops throughout Europe. So, just what is this gelato? I assumed from the first when I heard the name that it is a frozen dessert. What is the comparison of gelato vs ice cream? The answer I got was, “Not like ice cream at all except for being cold”.

Before I learned how to make chocolate gelato, a friend described her chocolate gelato recipe as having a lot of flavor. A common answer I got regarding the texture is “very light”. These two features, flavor and the extra light texture seem to be what leaves a lasting impression on the taste buds. My first thought was that it is like our sherbet; but no, it is not like that. All agreed it is much creamier and not as icy. So how is it made? A little research told me it is made much like we make homemade ice cream. My information says the difference is that gelato has a higher sugar content than ice cream and gelato has a lower butterfat than our ice cream. Although both are frozen, gelato is served at a warmer temperature than what ice cream is, making it less solid.

After learning how to make a chocolate gelato recipe and looking at ones of many other flavors, I think it is a little more than that. In reviewing my recipes (which I never noticed before), some contain beaten egg whites or stiffly whipped cream; sometimes both ingredients. Other recipes, during the freezing process, you are instructed to beat with a mixer. In comparing gelato vs ice cream, by whipping these ingredients before folding into the custard and beating the mixture during freezing will make the texture much lighter. (This is just my observation). The extremely good flavors come by using real fruits, nuts, chocolate and creams instead of any syrups or artificial flavors. Below I am sharing with you some of these recipes; I must add I had these a long time but never made them. I hope you enjoy a yummy chocolate gelato!


This is an easy chocolate gelato recipe made with cocoa powder.

(Need electric freezer)

  • 5 Cups milk
  • 2 Cups sugar
  • 6 Beaten egg yolks
  • 1 ½ Cups unsweetened cocoa powder
  • 2 Tablespoons flour
  • 6 Egg whites beaten to soft peaks
  • 2 ½ Cups heavy cream
  • 2 Tablespoons vanilla

In a heavy saucepan cook the milk, sugar, yolks, cocoa and flour, stirring constantly until thick. Strain and pour into freezer. Add cream, beaten whites and vanilla to freezer. Follow freezer directions to freeze.


This recipe can be made without an ice cream freezer.

  • 6 Egg yolks
  • 2 Cups whole milk
  • 2 Cups whipping cream
  • 1 ½ Cups sugar
  • 7 Ounces grated semi sweet melted chocolate

Beat egg yolks until foamy.

Combine milk, cream, grated chocolate and sugar in top of double boiler.

Heat until small bubbles form around side of pan; beat a small amount into yolks.

Stir yolk mixture into cream into top of double boiler.

Cook mixture over simmering water stirring constantly until thick enough to coat spoon.

Strain custard; cool thoroughly.

Freeze custard in ice cream maker according to manufacturer’s directions.

To Make Without Ice Cream Freezer:

Pour custard into two deep metal freezer trays, cover with foil and freeze until firm (not hard).

Empty the freezer trays into a chilled mixing bowl; beat on high speed until it is whipped.

Return to freezer trays and freezer again until firm; not hard.

Beat custard a third time; pour into a bowl and cover; freeze 2 hours.

The next 2 recipes can be chocolate gelato recipes by serving with the chocolate sauce below.


  • 1 Tablespoon cornstarch
  • ½ Cup sugar
  • 1 Cup milk
  • 4 Beaten eggs
  • 1 Cup stiffly whipped cream
  • 1 Cup blanched pistachio nuts

Combine cornstarch and sugar in saucepan; gradually stir in milk.

Bring mixture to a boil stirring constantly; quickly stir hot mixture into beaten eggs.

Return mixture to saucepan; cook over medium heat stirring constantly until mixture thickens. DO NOT BOIL.

Remove from heat and let cool.

Chop pistachio nuts and fold into custard along with stiffly whipped cream.

Pour mixture into ice cream freezer and process according to manufacturer’s instructions.


This is delicious served with the chocolate sauce below.

  • 4 Egg yolks
  • ½ Cup extra fine sugar
  • 1 Cup espresso coffee
  • 1 Cup cream
  • 2 Egg whites
  • 12 Crushed almond biscuits

Beat egg yolks and sugar until light; place in top of double boiler.

Add espresso and blend well; cook slowly over simmering water until mixture is thick, then cool.

Whip cream until stiff; beat egg whites until stiff.

Fold half the crushed cookies, the whipped cream and beaten egg whites into custard.

Put mixture in ice cream freezer and process according to manufacturer’s instructions.

Divide mixture in small bowls and serve sprinkled with remaining crumbs.


  • 1 Tablespoon unsalted butter
  • 2/3 Cup heavy cream
  • 6 Tablespoons milk
  • ¼ Cup packed brown sugar
  • ¼ Cup plus 1 tablespoon unsweetened cocoa powder sifted

In a small saucepan melt butter with the heavy cream and milk over medium heat; stir in brown sugar.

Bring mixture JUST to a boil while stirring until slightly thickened about 3 minutes.

Remove from heat; whisk in the cocoa powder until mixture is smooth.

Can be kept in refrigerator up to 2 days.


NOTE: See below to make frozen sandwiches.

  • 1 Can (14 ounces) sweetened condensed milk
  • ½ cup creamy peanut butter
  • 2 Tablespoons water
  • 2 Beaten egg yolks
  • 2 Cups whipping cream whipped
  • ½ Cup miniature chocolate chips

Combine milk, peanut butter, water and egg yolks; milk well.

Fold the whipped cream and chocolate chips into peanut butter mixture.

Pour into a foil lined loaf pan and freeze well.



  • ½ Cup butter
  • 3 Ounces unsweetened chocolate
  • ½ Cup sugar
  • 1 Large egg
  • 1 ½ Cup espresso at room temperature
  • 1 ½ Teaspoons vanilla
  • ¾ Cup flour
  • 2 Tablespoons cocoa powder
  • ½ Teaspoon baking powder
  • ½ Teaspoon baking powder
  • ¼ Teaspoon cinnamon
  • ¼ Teaspoon salt

Preheat oven to 325F degrees.

Butter a 10X15 inch rimmed baking sheet, line with parchment paper and butter the parchment paper.

Refrigerate baking pan about 15 minutes until butter is firm.

To make cookie melt butter and chopped chocolate over low heat stirring occasionally; cool.

Beat sugar and eggs in a medium bowl until blended; beat in espresso, vanilla and melted chocolate.

Sift together flour, cocoa powder, cinnamon, salt and baking powder; add to wet ingredients.

Spread batter evenly in prepared baking pan; bake until center is set about 15 to 20 minutes.

Cool cake about ten minutes; run knife around edges to loosen.

Cover with a cutting board and invert cake pan; remove parchment paper.

Cut cookie equally in half and let cool completely.


Spoon mixture in a 9X13 inch pan and place in freezer.

When mixture sets up (firm but not completely frozen) spoon on top of ½ of cookie and smooth out.

Cover gelato with other half of cookie; wrap tightly with plastic wrap and place in freezer.

When cookie and gelato are partially frozen cut in bars.

Wrap each sandwich in plastic wrap and return to freezer until frozen solid.