Homemade dark chocolate gelato with an ice cream maker, but without eggs. If you love dark chocolate, here is a gelato as good as the pastry shop’s, made at home without eggs and without condensed milk. Since I bought the self-cooling ice cream maker, homemade gelatos have become my new trend, so I’ve already made Pistachio gelato with ice cream maker, Stracciatella gelato, Bacio-flavored gelato, Hazelnut gelato and Cream gelato, and I plan to make many more flavors! Today I’ll tell you how I made the double dark chocolate gelato, a unique delight, perfect for all chocolate lovers. Follow me, and before you start with the ice cream maker I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here you’ll find other Recipes for gelato with an ice cream maker.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make dark chocolate gelato
- 2 1/2 cups whole milk
- 3/4 + 2 tbsp cups heavy cream (liquid)
- 1.8 oz dark chocolate (60%) (or 70%)
- 3/4 cup unsweetened cocoa powder
- 1.8 oz whole milk powder
- 1/2 + 2 tbsp cups granulated sugar
- 5 tbsp dextrose
- 1 tsp locust bean gum (carob seed flour)
- 1/4 tsp salt
Tools
- Ice cream maker
- Bowls
- Pots
- Thermometer
- Blender
Preparation of dark chocolate gelato
In my ice cream maker recipes you will see ingredients that at first glance might seem hard to find. I bought them all online and they are all essential for a good gelato. Dextrose keeps the gelato softer by lowering its freezing point. Locust bean gum (pay attention: locust bean gum flour, not carob flour) is a thickener, and finally condensed milk helps give creaminess and a velvety texture to the gelato.
Combine the cream and milk and bring to a temperature of 194°F. Add the chocolate and whisk to incorporate it. In a separate bowl, combine and mix all the dry powders, then pour the hot milk and cream over them, little by little. Whisk for 5 minutes and set aside to cool, stirring occasionally. Once cold, place in the refrigerator for at least 4 hours, although ideally 12 hours.
Work the now-cold mixture with the whisk, pour it into the ice cream maker and wait for the machine to reach the proper churning/soft-serve consistency. Starting from a cold base, churning will take less time. For a good gelato it’s ideal to use a compressor ice cream maker, because a freezer-bowl type, especially on hot days, cannot maintain the proper temperature to get a good gelato. Freezer-bowl machines also usually allow only one flavor at a time and the bowls must be returned to the freezer for at least 24 hours before using again.
Typically the churning time for a cold base is 35–40 minutes, depending on the size of your machine. If necessary, divide the mixture in two and churn half first, then the other half.
The double dark chocolate gelato is ready to enjoy.
Storage tips and notes
Shortly before the gelato is ready, you can begin melting the chocolate in a bain-marie and then drizzle it in a thin stream over the gelato to create crunchy flakes. Continue churning until complete. If you can’t add the chocolate while the gelato is churning, pour it over once the gelato is in the container and mix as you go or add chocolate chips directly.
Double dark chocolate gelato keeps very well in the freezer when sealed in its container. Unfortunately after many hours in the freezer it will become a bit firm: gelato should be served at about 16°F–12°F, while our household freezers reach temperatures of about 0°F to -4°F, so before serving let it sit and acclimate for 10 minutes at room temperature and then soften again with a spoon.
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