Ingredients
Scale
- 250g 70% dark chocolate
- 150g whole milk
- 150g almond milk
- 100g sugar
- 50g cornstarch
- 1 tbsp vanilla powder
- 1 tbsp vanilla extract
- 1 tsp salt
- 1/4 tsp cocoa powder
Note: For an even creamier gelato, add 1 tbsp of liquid coconut oil during the milk mixture. For a more intense flavor, add 1 tbsp of bitter chocolate extract.
Instructions
- Melt the Chocolate: Melt the dark chocolate in a double boiler.
- Prepare the Milk Mixture: In a bowl, mix the whole milk and almond milk.
- Add Sugar and Flavorings: Add the sugar, cornstarch, vanilla powder, vanilla extract, and salt to the milk mixture. Stir until smooth.
- Combine Melted Chocolate: Add the melted chocolate to the milk mixture and stir until you have a smooth and uniform cream.
- Add Cocoa Powder: Stir in the cocoa powder until well combined.
- Freeze the Gelato: Pour the mixture into a bowl and freeze for at least 2 hours.
- Blend the Gelato: Once frozen, blend the gelato with an immersion blender until smooth.
- Serve: Briefly warm the gelato if needed for easier serving.
Notes
- Use high-quality chocolate for an intense and creamy flavor.
- Do not overload the milk mixture with too much sugar.
- Using an immersion blender helps achieve a smooth and homogeneous gelato.
- Store the gelato in the freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 300
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: chocolate gelato, Italian, homemade, creamy, dessert