Dark Chocolate Italian Gelato

I love indulging in this authentic Italian dark chocolate gelato, especially during the hot summer months. It’s intensely chocolatey, creamy, and slightly bitter—perfect when I want something rich without being too sweet.

Why You’ll Love This Recipe

What I appreciate most about this gelato is its depth of flavor—bittersweet dark chocolate balanced by just enough sweetness and a smooth, luxurious texture. I like how the recipe uses classic gelato ingredients like skim milk powder and stabilizers to create that dense, creamy consistency typical of Italian gelaterias. It’s also ideal for making ahead and storing for whenever I need a frozen treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup plus 1 tablespoon dextrose
¼ teaspoon guar gum
⅛ teaspoon locust bean gum
6.7 ounces dark chocolate (85% cocoa)
3 cups 2% milk
¼ cup granulated sugar
½ cup skim milk powder

directions

I start by prepping an ice bath: I fill a large bowl with ice and set an empty mixing bowl on top. I also place my storage container in the freezer so it’s ready later.

In a small bowl, I whisk together the dextrose, guar gum, and locust bean gum. Then, I melt the dark chocolate in a heat‑safe bowl in the microwave, using 50 percent power in 30‑second intervals, stirring each time until fully melted.

Next, I heat the milk in a heavy‑bottomed saucepan over medium heat until it reaches 105°F (40°C). Once at temperature, I whisk in the melted chocolate, granulated sugar, and skim milk powder. Once everything is dissolved, I add the dextrose and gum mixture and whisk until fully incorporated.

I continue cooking the base, stirring frequently to prevent burning, until it reaches 195°F (90°C). Then, I strain the hot gelato base through a fine mesh strainer into the mixing bowl on the ice bath.

Once the mixture stops steaming, I press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate the base for 24 hours to allow the flavors and texture to develop.

The next day, I whisk the chilled base to smooth it out, then churn it in my ice cream maker for about 20–25 minutes until thick and creamy. I transfer it to the chilled container and let it harden in the freezer for a few hours.

When I’m ready to serve, I scoop it with a flat paddle and smash the gelato against the side of the container to release some of the air. Then I serve it immediately.

Servings and timing

This recipe yields 4 cups (about 950 ml), which serves 8.
Active time: 15 minutes
Cook time: 15 minutes
Churning time: 20 minutes
Chilling/resting time: 24 hours
Total time: 1 day, 50 minutes

Variations

Sometimes I swap the dark chocolate for milk chocolate when I want something a little sweeter. I’ve also infused the milk with a cinnamon stick or a few espresso beans to deepen the flavor before adding the chocolate. For a nutty twist, I occasionally stir in a swirl of hazelnut paste during the final few minutes of churning.

storage/reheating

I store the gelato in an airtight container in the freezer and keep it for up to 2–3 weeks. Before serving, I let it sit for a few minutes at room temperature to soften slightly for easier scooping. I avoid microwaving to preserve the texture.

FAQs

What’s the difference between gelato and ice cream?

I notice gelato is denser and silkier because it contains less air and more milk than cream, unlike ice cream. This makes the flavor of ingredients—like dark chocolate—stand out more.

Can I use a different type of chocolate?

Yes, I’ve used milk and semisweet chocolate in the same quantities. It does change the sweetness, so I adjust the sugar slightly if needed.

Do I need an ice cream maker?

For authentic texture, yes—but I’ve tried a no‑churn version by freezing the base and stirring every 30 minutes for several hours. It’s not quite the same, but still delicious.

Why do I need to refrigerate the gelato base overnight?

Letting it rest improves both the flavor and the texture. It allows the stabilizers to work properly and gives the base a denser, creamier consistency when churned.

Can I skip the stabilizers?

I wouldn’t recommend it if I’m aiming for classic gelato texture. The guar gum and locust bean gum help prevent iciness and give that signature creamy mouthfeel.

How long should I churn the gelato?

I churn it until it looks like soft serve—about 20–25 minutes. The gelato should be thick, smooth, and slightly airy but still scoopable.

What does pressing plastic wrap on the surface do?

It prevents a skin from forming while the gelato base chills. I make sure the wrap is touching the surface completely.

Can I double this recipe?

Yes, I double it when serving a group—just make sure my ice cream maker can handle the increased volume.

How do I know when it’s ready to serve?

After curing in the freezer for a few hours, the gelato should be firm enough to scoop but still creamy. I use a flat paddle to serve it in traditional Italian style.

Can I use whole milk instead of 2%?

Yes, I sometimes use whole milk for a slightly richer base. It still results in smooth, dense gelato.

Conclusion

This dark chocolate Italian gelato is one of my favorite frozen desserts to make at home. I love its intense cocoa flavor, velvety texture, and how satisfying it is without being overly sweet. Whether I’m enjoying a bowl on a hot day or pairing it with fresh berries, it always delivers a touch of Italian indulgence.

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