Ann Reardon

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 or about 60g (2.12 ounces) eggs yolks
130g (4.59 ounces) or 1/2 cup plus 1 Tbsp and 2 tsp sugar
500 millilitres (16.91 fluid ounces) or 2 cups full fat milk (4%)
100g (3.53 ounces) dark Chocolate (I use Cadbury 70% cocoa solids)
40g (1.41 ounces) or 1/3 cup 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.
Copyright © 2012 Reardon Media Pty Ltd. All rights reserved. How To Cook That

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All recipe quantities in the book are in grams, ounces and cups.

33 Comments View Comments

  1. Rating: 5

    Hi Ann! I really like your recipies and have tried quite a few with loads of success! Do u think I can make this recipe using the liquid nitrogen method?

    • Hi Nessie, yes you could.

  2. Mmmmmmm……… this is zoo yummy just finished eating it

  3. Hi Ann,
    i am a big fan of this recipe and i was wondering is i could put marshmallow fluff in the ice cream to make it more fluffier

    • Hi Melanie, we don’t get Marshmallow fluff here so you would need to experiment with it and see how it worked.

  4. Can you make Starburst ice cream without ice cream maker

  5. Rating: 5

    I have been looking for a real gelato recipe (not just ice cream being called gelato) and I love your channel so I wanted to try your recipe. I was wondering–can this recipe be adapted into pistachio gelato?

    • Rating: 5

      well i guess it could you would just have to use something instead of the coco and the chocolate

  6. can I substitute the x gum with cornstarch?
    thank you

    • Hi Farry, You can’t replace this ingredient with cornstarch. You could search for an alternative local brand by searching for an icecream stablizer.

  7. 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?

  8. 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?

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

  10. 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?

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

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

  13. 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,

    • Hi Alayna, add 100g cream instead of the chocolate and some vanilla extract, or if using vanilla bean boil it with the milk first.

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

  15. 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?

    • hi sabreen, yes you can

  16. 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 🙂

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

    • hi evelina, the ice cream machine freezes it as it mixes

  18. 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

    • good question livi, I have not tried rice milk with it, have you tried the lactose free long life milk?

  19. 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.

  20. do u really need the x gum

    • Hi maia, you can leave it out and stir every 30 minutes until it sets but it will be ‘icey’ rather than smooth.

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