Name: Creamy Chocolate Gelato Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 1/2 cup unsweetened cocoa powder, preferably natural; 2 (14 oz) cans “lite” coconut milk (about 3-1/2 cups), divided; 1 tsp vanilla extract; 3/4 cup plus 2 tbsp sugar; 2 tbsp cornstarch; 1/8 tsp salt

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Introduction

This creamy chocolate gelato offers a rich and smooth texture with the deep flavor of cocoa balanced by the subtle sweetness of coconut milk. It’s a delightful homemade treat that’s both dairy-free and indulgent, perfect for any chocolate lover.

A clear glass dessert cup holds two round scoops of dark chocolate ice cream with a smooth and slightly rough texture. A long, thin beige and dark brown striped stick is placed sticking out at an angle from the right scoop. A metal spoon is visible from the left side, just behind the glass cup. The cup is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsweetened cocoa powder, preferably natural
2 (14 oz) cans “lite” coconut milk (about 3-1/2 cups), divided
1 tsp vanilla extract
3/4 cup plus 2 tbsp sugar
2 tbsp cornstarch
1/8 tsp salt

Instructions

Step 1: Put the cocoa powder in a medium bowl and whisk in about 2/3 cup of the coconut milk until you form a smooth paste. Stir in the vanilla extract and set aside.
Step 2: In a medium saucepan, mix together the sugar, cornstarch, and salt. Gradually whisk in the remaining coconut milk until smooth.
Step 3: Heat the mixture over medium heat, stirring frequently with a wooden spoon or heatproof spatula. Once it starts to barely simmer around the edges, continue stirring constantly and scraping the sides and corners to prevent scorching. Let it simmer for 2-1/2 to 3 minutes until the cornstarch is fully cooked and the mixture thickens.
Step 4: Pour the hot mixture into the bowl with the cocoa mixture. Whisk everything together until fully blended.
Step 5: Let the mixture cool, undisturbed, for about 45 minutes. Cover and refrigerate until completely cold, at least 3 hours. You can make this ahead and refrigerate up to 1 day.
Step 6: Pour the chilled gelato mixture into the ice cream maker’s cold canister. Freeze according to your machine’s manufacturer directions until it reaches a creamy gelato consistency.

Tips & Variations

Use natural cocoa powder for the best rich chocolate flavor, but Dutch-processed cocoa can work if you prefer a milder taste.
For extra creaminess, try substituting half the coconut milk with almond or oat milk, though this will slightly change the flavor.
Add a pinch of espresso powder to enhance the chocolate intensity without adding coffee flavor.

Storage

Store the gelato in an airtight container in the freezer for up to 1 week. For the best texture, remove it from the freezer about 5 to 10 minutes before serving to let it soften slightly.

How to Serve

The image shows a close-up view of rich chocolate ice cream, with several scoops piled together. Each scoop has a smooth yet creamy texture, showing small ridges and fine lines from scooping. The chocolate ice cream has a deep brown color and looks soft and dense. The background is a clean white marbled texture, creating contrast with the dark ice cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, regular dairy milk or cream can be used, but it will change the flavor and texture, making it less dairy-free and possibly less rich.

Do I need an ice cream maker to make this gelato?

While an ice cream maker produces the best smooth and creamy texture, you can also freeze the mixture and stir every 30 minutes until firm to mimic the churning process.