Easy Chocolate Gelato

Name: Easy Chocolate Gelato
Prep time: PT0D0H10M
Cook time: PT0D12H0M
Total time: PT0D12H10M
Yield: Makes 1 quart
Ingredients: 3 cups whole milk, divided; ¾ cup sugar; 2 Tbsp. cornstarch; ¾ cup cocoa powder

A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying.

Serves
Makes 1 quart
Prep
10 minutes
Time
12 hours

PHOTO: BELLE MORIZIO • FOOD STYLING: VICTORIA GRANOF • PROP STYLING: DAYNA SEMAN

By SAVEUR Editors

Updated on June 22, 2024

In the late 1600s, Sicilian ice cream makers were famous throughout Italy, creating their frozen delicacies only for aristocratic households. It wasn’t until the late 19th century that ice cream became available to the masses—and every time we prepare this irresistible chocolate gelato recipe, we are so thankful it did! We highly recommend pairing it with another Sicilian favorite: pistachio gelato.

Featured in “The Empire of Ice Cream” by Mary Taylor Simeti.

Ingredients

3 cups whole milk, divided
¾ cup sugar
2 Tbsp. cornstarch
¾ cup cocoa powder

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Instructions

Step 1

In a medium pot over medium heat, bring 2 cups of milk to a simmer (about 5 minutes), then remove from the heat.

Step 2

In a medium bowl, whisk together the sugar, cornstarch, cocoa, and remaining milk, then whisk the mixture into the pot of hot milk. Turn the heat to low and continue cooking until the sugar has fully dissolved, about 3 minutes. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 8–24 hours.

Step 3

Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.

In a medium pot over medium heat, bring 2 cups of milk to a simmer (about 5 minutes), then remove from the heat.
In a medium bowl, whisk together the sugar, cornstarch, cocoa, and remaining milk, then whisk the mixture into the pot of hot milk. Turn the heat to low and continue cooking until the sugar has fully dissolved, about 3 minutes. Set aside to cool to room temperature, then cover with plastic wrap and refrigerate for 8–24 hours.
Pour the chilled mixture into an ice cream maker, and process according to the manufacturer’s instructions. Scrape the gelato into an airtight container and freeze until set, at least 4 hours. Scoop into bowls and serve immediately.