Sicilian Chocolate Gelato
Indulge in the decadent richness of Sicilian Chocolate Gelato, a creamy Italian dessert that captures the essence of traditional gelato-making while celebrating the deep, bold flavors of chocolate. This recipe uniquely blends unsweetened cocoa powder, finely chopped dark chocolate, and a touch of sea salt to intensify the chocolatey depth, all while using cornstarch as a thickener to achieve an authentic, custard-free, velvety texture. With just 15 minutes of prep time and an ice cream maker, you can create a silky homemade treat sure to wow chocolate lovers. Perfect for summer days, dinner parties, or anytime you crave something luxurious, this gelato recipe transforms simple pantry staples into an artisanal dessert. Serve it scooped into bowls, garnished with shaved chocolate, fresh fruit, or even a drizzle of espresso for a Sicilian-inspired twist.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 250 ml Heavy cream
- 150 grams Granulated sugar
- 50 grams Unsweetened cocoa powder
- 20 grams Cornstarch
- 100 grams Dark chocolate (70% cocoa), finely chopped
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of sea salt
Instructions
In a medium saucepan, whisk together the sugar and cocoa powder to remove any lumps.
Gradually add the cornstarch, whisking to combine it evenly with the dry ingredients.
Slowly pour in the whole milk while whisking constantly to create a smooth mixture.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and begins to bubble (about 8-10 minutes). Be sure to scrape the bottom and sides of the pan to prevent scorching.
Once thickened, reduce the heat to low and stir in the heavy cream, chopped dark chocolate, vanilla extract, and a pinch of sea salt. Continue stirring until the chocolate is fully melted and the mixture is smooth and glossy.
Remove the pan from heat and let the mixture cool to room temperature. To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the gelato base while it cools.
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes.
When the gelato reaches a soft-serve consistency, transfer it to an airtight container, smooth the surface, and freeze for at least 4 hours or until firm.
Before serving, let the gelato sit at room temperature for a few minutes to soften slightly, then scoop and enjoy!
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 200.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 768 mg | 59% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
