Classic Chocolate Gelato is a simple recipe with a complex flavor that comes from using three different kinds of chocolate.  

  • Author: MJ
  • Yield: 1 quart
  • Category: Easy


  • 202g  sugar
  •   34g  non-fat milk powder 
  •   27g  cocoa powder* 
  •   20g  tapioca starch 
  • 617g   whole milk 
  • 192g   heavy cream
  •  36g   corn syrup
  •  30g   egg yolks
  •  23g   unsweetened chocolate finely chopped 
  •  36g   chocolate 65%  finely chopped *


  1. Make an ice bath and set aside.  Put the finely chopped chocolates into a large bowl. 
  2. Combine sugar, non-fat milk powder, cocoa powder, and tapioca starch. Mix milk and cream in a large bowl.  Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup and egg yolks.
  3. Place the mixture in a medium saucepan and cook for 8-10 minutes at medium-high. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil.  Keep stirring the mixture.  In the last few minutes, the gelato will thicken. Once it’s thick enough to coat the back of a spoon, pour it through a fine mesh strainer into the bowl with the finely chopped chocolate.   
  4. Let it sit for 3-5 minutes then mix vigorously, scraping the melted chocolate off the bottom.  It may take a few minutes of mixing before the chocolate is completely incorporated (there should be no visible pieces of the chopped chocolate left) 
  5. Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into the ice bath.  Once it reaches room temperature remove from the ice bath and refrigerate for 4-12 hours.
  6. Give the gelato a quick stir with an immersion blender or whisk then process in an ice-cream maker according to the manufacturer’s instructions.  The gelato is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)


  • Cocoa powder with 20-22% fat content will give the best results but a powder with 10% (or greater) fat content will work. 
  • Chocolate should be very finely chopped so it melts evenly and quickly into the hot gelato mix.