Italian · Dessert
Chocolate Chip Gelato
A no-churn take on classic Italian chocolate chip gelato (stracciatella-adjacent), built on a whipped-cream and condensed-milk base so it sets soft and scoopable without an ice cream machine, studded with shards of dark chocolate that stay pleasingly brittle against the creamy base.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
317Calories
4.4gProtein
22.2gFat
24.1gCarbs
21.7gSugar
1.2gFiber
156mgSodium
53mgChol
13.6gSat Fat
248mgPotassium
137mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Affogato
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Chill a mixing bowl and the heavy cream in the freezer for 10 minutes before starting.
2
Whisk the whole milk, condensed milk, sugar and salt together in a separate bowl until the sugar fully dissolves.
3
Using the hand mixer, whip the chilled heavy cream to soft peaks, about 2-3 minutes.
4
Stir the vanilla extract into the milk mixture, then gently fold this mixture into the whipped cream in three additions, keeping as much air in as possible.
5
Finely chop the dark chocolate into small irregular shards and fold two-thirds through the gelato base, reserving the rest for scattering on top.
6
Pour the base into a small freezer-safe tub (about 500ml), scatter the reserved chocolate shards over the surface, cover and freeze for at least 6 hours or until firm.
7
Let the tub sit at room temperature for 5 minutes before scooping into bowls.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g80g Whole Milk
- 60g60g Heavy Cream, whipped to soft peaks
- 45g45g Condensed Milk
- 8g8g Sugar White
- 3g3g Vanilla Extract
- 22g22g Chocolate Dark 70, finely chopped into shards, 1
- 0.5g0.5g Salt
