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Sicilian-Style Gelato (Dairy-Free, Vegan Options, VIDEO)
Sicilian-Style Gelato (Dairy-Free, Vegan Options, VIDEO)
Learn how to make Sicilian-Style Gelato, a silky Italian gelato base thickened with cornstarch instead of egg yolks. This easy, versatile base can be turned into vanilla, fruit, chocolate, nut, coffee, or dairy-free and vegan gelato variations.
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Any good gelato starts with a silky-smooth, rich base. To make delicious homemade gelato, you can use classic gelato custard, which uses egg yolks as a thickening agent, or this Sicilian-style gelato base, which replaces most—or all—of the egg yolks with cornstarch.
Cornstarch in gelato? You read that right. According to Faith Willinger, a food writer based in Italy, using cornstarch to thicken gelato is a Sicilian tradition that was adopted to make gelato more digestible than the traditional egg yolk-based variety—something that became necessary during scorching-hot Sicilian summers.
I personally like to churn and enjoy gelato all year long, so anything that can make it more digestible all year long, I’m up for it! Sicilian-style gelato has a wonderfully silky, mouth-coating texture that I’ve come to prefer over traditional egg yolk-based gelato. It’s also significantly leaner—though, of course, not quite healthy because of the use of heavy cream.
Considering the amount of gelato I consume over the course of a year … I’m happy to make and enjoy a treat that allows me to save a few calories with every bite.
My recipe for Sicilian gelato, below, makes a lovely vanilla bean gelato, but it’s also a starting point for so many flavors: fruit, chocolate, pistachio, coffee, citrus, and more. I include an optional egg yolk for extra richness, but you can leave it out for a fully egg-free version. I’ve also added notes for lactose-free, dairy-free, and vegan variations.
Watch How to Make Sicilian-Style Gelato on Video
Quick Summary (TL;DR)
This Sicilian gelato recipe uses a smooth, creamy Italian gelato base thickened with cornstarch rather than a traditional egg-yolk custard.
It’s easier and more forgiving to make than classic gelato, and it works beautifully as a base for vanilla, fruit, chocolate, pistachio, coffee, citrus, and other gelato flavors.
The optional egg yolk adds a touch of richness, but you can skip it and use extra cornstarch to make an eggless gelato version.
For the best texture, chill the base thoroughly before churning and let the finished gelato soften before serving.
Helpful Tips for Making Sicilian Gelato
Sicilian-style gelato is easier than classic gelato
Classic gelato is made with a custard that is thickened with egg yolks. This French technique requires you to carefully warm up the egg yolks with hot liquid, which can be tricky: cook the egg yolks too quickly or over too high a heat, and they will scramble and spoil your custard.
Sicilian-style gelato skips that fussy step. All you need to do is warm up the liquids, whisk in the sugar-and-cornstarch mixture, and stir until thick, and you’re done. In other words, yes, Sicilian-style gelato is quicker and easier to make than regular, egg yolk-based gelato. It’s basically foolproof!
The egg yolk is optional
The extra egg yolk is a trick that I’ve adopted over years of making Sicilian-style gelato. Adding just one egg yolk at the end of the cooking process—as opposed to the five egg yolks required in my classic gelato recipe—adds just a tiny bit of richness to the texture of the gelato to make it totally irresistible. It’s the best of both worlds, in my humble opinion.
Want to make egg-free Sicilian gelato? Rest assured: the egg yolk included in my recipe is optional. You can substitute ½ tablespoon (4 g) of extra cornstarch.
Rhubarb gelato, made with a Sicilian-style gelato base
Use the best-quality milk, cream, and flavorings
To make Sicilian-style gelato, you need only four basic ingredients: heavy cream, milk, sugar, and cornstarch. In my recipe, I add one egg yolk, but it is optional. You can then add a vanilla bean or vanilla extract to produce an outstanding vanilla gelato, or incorporate other flavorings to create a myriad of amazing gelato flavors, from dark chocolate, to pistachio, to blueberry, and even sweet corn.
Using the best-quality ingredients will produce the most flavorful gelato. Use the freshest whole milk and cream as well as top-quality flavorings, such as vanilla beans or pure vanilla extract. If you’re making fruit varieties, use seasonally fresh, perfectly ripe fruits or top-quality fruit purees. I don’t recommend using skim or partially skimmed milk because the texture and taste simply won’t be the same.
Use this Sicilian gelato recipe as a base for other flavors
Yes, you can use this Sicilian-style gelato as a base to create other gelato flavors—and in fact, you should! Almost all of my gelato recipes start with either my classic gelato base or this Sicilian-style gelato base.
This Sicilian-style gelato has become my favorite base for making all gelato flavors, especially fruity ones. Check out all my gelato recipes to find out where this Sicilian-style gelato can take you!
Cherry Gelato, made with a Sicilian-style gelato base
Let homemade gelato soften before serving
Last but not least, here’s a critical serving tip. Because home freezers are set to very low temperatures, make sure you always take your gelato out of the freezer 10 to 20 minutes before serving it.
That will not only make it easier to scoop—gelato’s lower fat content means it freezes quite hard—but also soften it to a consistency closer to what you would enjoy at a gelateria, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.
Sicilian Gelato FAQ
What is Sicilian-style gelato?
Sicilian-style gelato is a creamy Italian gelato base thickened with cornstarch rather than egg yolks. Cornstarch acts as a stabilizer, helping the gelato stay smooth and reducing ice crystal formation.
Is Sicilian gelato the same as Sicilian ice cream?
In English, the terms are sometimes used interchangeably, so you may see this dessert described as a Sicilian ice cream recipe. Gelato is the more accurate Italian term, and Sicilian-style gelato usually refers to a cornstarch-thickened gelato base that is creamy, smooth, and often egg-free.
What makes gelato different from ice cream?
Gelato is not just a fancy name for ice cream. Here’s what makes gelato unique:
- Gelato contains less fat than ice cream. Ice cream’s main ingredient is cream, whereas gelato is made mainly from milk. Some gelato recipes use a small amount of cream, while others use only milk. Gelato also usually uses fewer egg yolks than custard-based ice cream, although that depends on the recipe. Fat coats the tongue in a lovely, silky way, but it also tends to mute flavors. Gelato’s lower fat content could explain why people tend to find its taste brighter and more intense. The flavors come through more directly than when they’re blended with heavy cream.
- Gelato has a denser texture than ice cream. Gelato is churned at a slower speed than ice cream, which means the finished product contains less air, creating gelato’s dense texture.
- Gelato is served at warmer temperatures than ice cream. Storing gelato at warmer temperatures makes it softer, providing its signature silky texture. Ice-cold treats numb the tongue, but because gelato is served soft, you feel like you’re having a richer treat than its fat content indicates. The warmer serving temperature also allows the flavors to come through better.
Read more about what makes gelato truly unique in my detailed guide to Italian ice cream.
Raspberry Rose Gelato, made with a Sicilian-style gelato base
Do you need an ice cream maker to make Sicilian-style gelato?
Yes, to produce the silky, rich texture of authentic Italian gelato, you do need an ice cream maker. An ice cream maker slowly freezes the custard while continually mixing it, creating a super-fine texture free of ice crystals or hard chunks. Some companies now offer specialty appliances labeled as gelato makers, but all ice cream makers on the market churn at a much slower speed than commercial ice cream makers, which makes them perfectly suited for making gelato.
Read more about using an ice cream maker in my detailed guide to homemade Italian ice cream.
Is Sicilian gelato egg-free or eggless?
It can be. Traditional Sicilian-style gelato is often egg-free because it is thickened with cornstarch instead of egg yolks. My version includes one optional egg yolk for extra richness, but you can skip it and use the extra cornstarch listed in the recipe card instead.
Can I make this Sicilian gelato recipe dairy-free or vegan?
Yes, but lactose-free, dairy-free, and vegan are not the same thing.
- For a lactose-free version, use lactose-free milk and lactose-free cream.
- For a dairy-free version, use a rich plant-based milk and plant-based cream.
- For a fully vegan version, use my dedicated vegan gelato recipe, which I tested specifically with plant-based milks and creams.
Vegan gelato flavored with mango and passionfruit
Additional Resource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access all of my colorful gelato recipes in a single spot. Happy churning!
Watch the Video Masterclass
Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.
More Gelato Recipes
Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.
Sicilian-Style Gelato Recipe
Ingredients
- 2 cups whole milk (3.25% m.f.), or 2% milk in a pinch
- 1 cup heavy cream (35% m.f.)
- 1 vanilla bean split lengthwise (optional, use only to make vanilla bean gelato, or if instructed by the recipe you’re making)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 large egg yolk, optional, or ½ tablespoon (4 g) extra cornstarch for an egg-free version
Instructions
- In a medium saucepan, pour 1 cup (250 ml) of the milk and all of the cream, then add the split vanilla bean, if using. Warm over medium heat until it just starts to bubble around the edge (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk the remaining 1 cup (250 ml) milk, sugar, and cornstarch together. Remove the saucepan with the hot milk from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, 6 to 8 minutes.
- If using the egg yolk, place it in a medium bowl and whisk until pale and thickened, 30 seconds to 1 minute. Temper the egg yolk by slowly pouring one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Skip this step if making the egg-free version.
- Remove from the heat. Pour into an airtight container. (Leave the vanilla bean into the gelato custard while it cools.) Let cool to room temperature, then refrigerate for a few hours, or preferably overnight. The Sicilian-style gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- Fish the vanilla bean out of the custard and discard.
- Strain the Sicilian-style gelato base to produce the smoothest texture. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Homemade Sicilian-style gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take Sicilian-style gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT LACTOSE-FREE: Substitute lactose-free milk and lactose-free heavy cream for the regular milk and cream.MAKE IT DAIRY-FREE: Substitute a rich plant-based milk and plant-based cream. For best results, use my dedicated vegan gelato recipe.MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
Video
Did you make this?
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Author: Marie Asselin
Dear Marie,
When using only cornflour and no egg yolks, and once the gelato base has cooled down before churning, what should the texture be like? Is it a heavy-like fluid like heavy cream or is it like a pudding-like consistency? Could you please describe this? Thank you very much!
Hi Peter! With the cornstarch-only version, the cooled base should be smooth and lightly thickened—I’d say it’s a bit thinner than heavy cream, and definitely not like pudding. It should coat the back of a spoon, but still flow easily when you pour it. If it sets up like pudding, it was likely cooked a bit too long or the starch was too concentrated. It will still churn, but the finished texture may be denser.
Hi! I want and eggless and cornstarch free recipe. Are we able to use xathan gum instead of cornstarch? if so how much? Thanks Marie!
Hi! Thanks for your question. I haven’t tested this gelato base with xanthan gum (or developed an eggless/cornstarch-free version of it), so I don’t feel confident recommending a substitution or giving amounts—small changes can really affect texture in gelato.
If you do try it, I’d recommend following a trusted xanthan-gum gelato/ice cream recipe designed for that stabilizer rather than swapping it into this one. And if you find a combo that works well, I’d genuinely love to hear what you used and how it turned out!
I have made this several times and the dairy free option sold me. But is there a substitute for sugar, I am prediabetic and sugar is a problem.
Thank you so much for your question! I’m glad you’re enjoying the recipe. Since I’m not an expert on sugar substitutes, especially for health-related concerns, I’m afraid I can’t offer any advice on that. It would be best to consult a healthcare professional. Best of luck with your research 🤗
Made this today – best vanilla gelato ever. The whole family loved it. Smooth, velvety texture
Thanks for taking the time to leave a review Barbara! I really appreciate it. The silky texture of Sicilian-style gelato is truly second to none!
My son and I made this today with two tsp vanilla 1 raw egg yolk and 2tbl four delicious crossing my fingers we don’t get sick from raw yolk. To me heating it was just to extract the vanilla out of the vanilla bean which is delicious but I don’t have that.
Hello Marie: Hey, I didn’t know you were from Quebec City. I use to live there on “rue d’Artois” a few miles from St Anne du Beaupre as a missionary pour Les Temoins de Jehovah. I was born and raised in North Bay, Ontario and grew up with butter tarts and tortieres and baked beans. Now I’m living around the St.Louis Missouri area. At first I thought you were from Italy and then I thought you were from France, then, when you mentioned Quebec City, I was totally wrong. I absolutely love your gelato video and have seen it about 5 times now. Because I am now diabetic, I cannot have maple syrup, or granulated sugar or too much fat. When trying your gelato recipes I will have to adapt to using Allulose rather than sugar. It doesn’t crystallize. The stabilizers that I researched out is using Tara Gum and Inulin. All I need is about 1/4 – 1/2 teaspoon of each. Any more and your ice cream or gelato will turn a bit rubbery. These stabilizers are so powerful that apparently they prevent crystalization in the “freeze-thaw” cycle. No egg yolks, no cornstarch, no corn syrup necessary, and on top of that, these stabilizers are completely natural and organic from Peru. I wanted to ask you if you have some tip or recipe on how to make an ice cream sauce or topping that doesn’t freeze or harden once you pour it on the ice cream. I was wanting to make the hot fudge sauce, butterscotch, caramel or even corn syrup. I’ve tried the Crown Corn Syrup and the Kyle’s Golden Syrup from England but for me, within 15 seconds, they harden up on the ice cream. If there was something l could do to the Crown corn syrup to keep it runny on the cold ice cream, that would be great. I don’t think using mixing it with a bit of alcohol would work. Anyway, let me what you think as a solution to my problem. Thanks. LM
Hi Lawrence, thank you so much for your thoughtful note—and for sharing your Québec City connection! I’m so glad you’ve enjoyed the gelato video.
You’ve clearly done a lot of research, but I should say that I haven’t tested my gelato recipes with allulose, tara gum, or inulin, so I can’t confidently advise on those substitutions or on diabetic-friendly adaptations. The same goes for sugar-free ice cream sauces: I haven’t developed or tested one myself, so I don’t want to steer you wrong.
As for sauces hardening on ice cream, that’s very normal—cold ice cream makes most toppings seize up quickly, especially fudge, caramel, and syrups. Usually, the only way around that is a sauce specifically formulated to stay fluid when cold.
I really appreciate you taking the time to write, and I hope you find a version that works well for your needs.
Amazing! I used vanilla extract instead of vanilla bean and 1/2 cup of honey instead of sugar. The gelato is so creamy and delicious! Thank you for this great recipe! would love to try banana Sicilian gelato next. How best to add bananas?
Hello Katie! I’m so happy you’re enjoying this gelato base. It’s easy to make and so versatile! To make a banana gelato, I would add 3-4 large ripe bananas, peeled and broken into chunks, to the very hot gelato custard, right after you take it off the heat. Cover the saucepan and let cool to room temperature. Blend to a smooth consistency, then refrigerate overnight. Strain before you churn! Let me know how it goes ☺️
This Sicilian gelato recipe is fantastic. I make it regularly with perfect creamy smooth results every time.
I’m so happy to read this, Tonya! Thanks for taking the time to write your feedback, I really appreciate it.
With my newhep we try to do it. Can’t still wait to taste it . Thank you for your work
Hope you liked it!
Your recipe is the real deal! Made vanilla first. It took me back to the cobblestone streets of Italy. Made blueberry today. No words express the texture and depth of flavor!!
So happy you’re enjoying my gelati recipes Debbie! Blueberry is such a striking one, both in terms of looks and flavor. Great choices! I hope you’ll give my dark chocolate gelato a try next; it’s at the very top of my list! 😍