Chocolate Gelato Recipe

chocolate gelato recipe without ice cream machine ann reardon

This is a deliciously rich chocolate gelato that you can make at home even if you do not have an ice cream machine.

Gelato is a bit different to ice cream in that it does not use cream, so is a little lower in fat. Although if you make chocolate gelato you are adding chocolate and hence fat so do not think it is healthy for you, just enjoy it as a ‘sometimes’ food.

The best gelato is made using an ice cream machine, it churns the mixture as it freezes resulting in a smooth, soft gelato without any detectable ice crystals. But what if you don’t have an ice cream machine? Well you can add xanthum gum which is added to commercial ice creams as E415, it helps it not to freeze solid and keeps the ice crystal size smaller. It will not be as smooth or soft as its ice cream machine rival but it will still taste delicious and have the kids asking for more.

Chocolate Gelato Recipe Ingredients

4 eggs yolks
130g (4.59 ounces) sugar
500ml full fat milk
100g (3.53 ounces) dark Chocolate (I use Cadbury 70% cocoa solids)
40g (1.41 ounces) cocoa powder, sifted
4g (0.14 ounces) or half teaspoon of xanthum gum if not using an ice cream machine (available here xanthum gum

Put the egg yolks and sugar into a bowl and beat until thickened and lighter in colour. Bring the milk to the boil and then slowly add to the egg while whisking continually.
Melt the chocolate using a microwave (30 sec stir, 20 sec stir, 10 sec stir, repeat 10 sec stir until melted) or a bowl over a pan of boiling water. Whisk into the egg mixture.
Add the cocoa powder and then place the saucepan over a medium heat and stir until all the cocoa powder and chocolate is incorporated.
Pour through a fine sieve into a bowl and place in the fridge to cool completely (this is important to the smoothness of your ice cream).

Use a bamix or blender to mix in the xanthum gum. The mixture will thicken slightly, pour into a container and freeze.

Follow the instructions on your machine which usually just require you to pour it in and turn it on. Once it is thick scoop into a container and freeze overnight. After eating a few spoonfuls of course.


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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22 Responses to Chocolate Gelato Recipe

  1. Pingback: Best Homemade Ice Cream Recipes | HowToCookThat : Cakes, Dessert & ChocolateHowToCookThat : Cakes, Dessert & Chocolate

  2. Imaan Karachiwalla says:

    hi i really like your videos but i am a vegetarian that doesn’t eat eggs and so what can i do to replce the eggs?

  3. Lisa says:

    Hi Ann

    I love all your recipes. Can you please tell me what I’m doing wrong with the chocolate gelato… I don’t have an ice-cream machine but I’m adding the xanthum gum and it’s still freezing solid. Any tips?

  4. Rejeanne says:

    Can you pls convert the grams to cups for the ingredients? It’s kind of difficult to work with grams

  5. Pingback: CHOCOLATE GELATO ice cream Recipe How To Cook That by Ann Reardon - How To Tricks

  6. Richard says:

    I made the recipe which is great. The problem is, its super hard (-16) and I have trouble getting it out of the tub. How can this be made softer?

  7. bea says:

    Can I ask if the ice cream mixer is also the Stand mixer?

  8. Linda says:

    What do you mean by cream…. It drove me CRAZY when I didn’t know what you meant, like coffee cream?

  9. Alayna says:

    Hello! I am a big fan of your recipes. I watched the video about the chocolate gelato. But, my mom said that she does not want to make CHOCOLATE gelato. She wants to make vanilla. I would like to know if I could use the recipe without the chocolate ingredients, but still taste good and is smooth. If I can still use the recipe, what will I have to do?
    Thank you,

  10. Esme says:

    Hi ann…do you know where in the united states do they sell x gum…i cant wait to do this recipe…

  11. Sabreen says:

    Hi Ann, my ice cream machine has to freeze for 13 hours before I can put in my mixture. Can I leave the mixture in the fridge overnight?

  12. lulu says:

    I just saw many videos of yours, and I fell, but I beg you to add Spanish subtitles please because translators are not very good. I can’t understand english very well :C I am chilean. please jaja I will love u more jeje your recets are delicious I think :)

  13. Evelina says:

    Hi Ann,I was wondering is it okay to use an electric mixer instead an ice cream machine? (thank you for the answer)

  14. Livi Lange says:

    Hey Ann :) I really love all your recipes they are really helpful :) I am lactose intolerant and I was wondering if rice milk would work in this recipe

  15. noella says:

    Hi Ann, I came across your website by chance and I am happy I did. I am on the drive to try out each and every recipe. I have already tried a couple of them and I loved it. After seeing the macaroon video & reading the instruction I am very tempted to try it out as I have never baked or eaten one before. I have just one question, as I reside in the UAE I have never come across xanthum gum , could you please advise a substitute or can I use unflavoured gelatin, and if so what would be the ratio. Thanks.

  16. maia says:

    do u really need the x gum

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