For an even richer flavor, consider using dark chocolate with a higher cocoa percentage. If you don't have an ice cream maker, you can still achieve a similar texture by pouring the chilled mixture into a freezer-safe container and stirring it every 30 minutes for the first 2-3 hours of freezing to break up ice crystals. Serve with a dollop of homemade whipped cream and a sprinkle of fresh berries for an elegant presentation.
Eggless Chocolate Gelato
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS12
Indulge in the velvety decadence of this Italian-inspired gelato. Crafted without eggs, this recipe offers a remarkably smooth and rich chocolate experience, perfect for any occasion. A delightful treat that’s surprisingly simple to create with an ice cream maker.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol10 mg
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Fiber4 g
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Protein6 g
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Saturated Fat10 g
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Sodium112 mg
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Sugar11 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium-sized saucepan, bring 2 1/4 cups of cold milk to a gentle boil over medium heat. (Approximately 5-7 minutes)
02
StepWhile the milk heats, in a separate medium bowl, whisk together the sugar, 1/4 cup of cold milk, cornstarch, and salt until the mixture is completely smooth. Once the milk is boiling, whisk this mixture into the hot milk and return to a boil, stirring constantly. Let it boil for 3 minutes, continuing to whisk vigorously until the mixture becomes very thick. Remove from heat.
03
StepPlace the finely chopped bittersweet chocolate into a large bowl.
04
StepIn a small saucepan, bring the remaining 1/2 cup of cold milk to a simmer over medium heat. Pour the hot milk over the chocolate and let it stand for about 1 minute to allow the chocolate to melt. Gently whisk until the mixture is smooth and glossy.
05
StepStir the melted chocolate mixture into the cornstarch-milk mixture until well combined. Then, for the smoothest texture, pour the entire mixture through a fine-mesh sieve into a clean mixing bowl. Allow the mixture to cool slightly, stirring frequently to prevent a skin from forming on the surface. Cover the surface directly with wax paper or plastic wrap to prevent skin formation. Chill in the refrigerator until thoroughly cold, at least 1 1/2 hours.
06
StepOnce chilled, pour the mixture into your gelato or ice cream maker. Freeze according to the manufacturer's instructions, typically around 15-20 minutes. Once frozen to a gelato consistency, transfer to an airtight container and store in the freezer if not serving immediately.
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Winifred Lockman
Jun 27, 2025The key is to really chill the mixture well before putting it in the ice cream maker. I didn't wait long enough the first time, and it didn't freeze properly.
Cedrick Bins
Jun 17, 2025Absolutely delicious! My family devoured it in minutes. The texture was perfect.
Mossie Kohler
Jun 13, 2025I was skeptical about making gelato without eggs, but this recipe proved me wrong. It's so easy and tastes amazing!