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Dark Chocolate Gelato (with Vegan Option)

GFV

Dark Chocolate Gelato (with Vegan Option)

This dark chocolate gelato is for true chocoholics: a spoonful provides the strongest hit of cocoa you’ll ever taste, short of biting into a square of dark chocolate.

Dark Chocolate Gelato // FoodNouveau.com

This post contains affiliate links. Full disclosure is at the bottom of the article.


Dark chocolate is my go-to weeknight dessert: I end most meals with a square of 70% chocolate. I eat it slowly, let it melt on my tongue, and enjoy its luxurious texture. I find dark chocolate to be the perfect palate cleanser: a single square of this bittersweet treat leaves me in an uplifted mood.

A few years ago, I had the idea of transforming my favorite dark chocolate square into a rich, indulgent dark chocolate gelato. The resulting dark chocolate gelato is everything a square of dark chocolate is: it’s rich, silky smooth, and indulgent—with the bonus of being refreshing, too. Dark chocolate gelato is an impressive dessert to serve to company, and by far the most popular gelato flavor I make.

Dark Chocolate Gelato // FoodNouveau.com

The secret to this chocolate gelato is the use of dark cocoa powder. Also called Dutch-processed cocoa powder, this ingredient gives a rich, earthy flavor to chocolate gelato, but also provides a gorgeous, deep, dark brown color. I recommend using Valrhona’s cocoa powder, which is incredibly rich and smooth. It’s pricey, but one package will last you a long time and push your favorite chocolate desserts from good to exceptional.

Dark Chocolate Gelato // FoodNouveau.com

How to Make Vegan Chocolate Gelato 

For the best flavor and texture, I suggest combining oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.

Having said that, here’s how to substitute the original ingredients to make this vegan chocolate gelato:

  • Replace the full quantity of cow’s milk (2 1/4 cups / 560 ml) with oat milk
  • Replace the full quantity of heavy cream (3/4 cup / 180 ml) with coconut cream

Be aware that the terms “coconut milk” and “coconut cream” are sometimes used interchangeably. To make sure you’re buying real coconut cream, choose a product with at least 20% fat content. The label of quality coconut cream products will always clearly indicate the fat content.

If you don’t mind an underlying coconut flavor (it marries really well with the taste of dark chocolate!), you can use a combination of coconut milk and cream. Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word “Barista” are sure picks: it means they can withstand high heat.

Dark Chocolate Gelato // FoodNouveau.com


How to Make Gelato Video Class

If you’ve never made gelato, I invite you to read my detailed how-to post about the process. You can also watch my video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!


More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these classic, homemade gelato recipes a try.

Pistachio Gelato Made with Homemade Pistachio Paste // FoodNouveau.com Mandorla e Arancia Gelato // Almond and Orange Gelato // FoodNouveau.com Raspberry Rose Gelato // FoodNouveau.com

 

 

Dark Chocolate Gelato // FoodNouveau.com

Dark Chocolate Gelato

This chocolate gelato is for true chocoholics: it provides the strongest hit of cocoa you’ll taste, short of biting into a square of dark chocolate.
Prep Time:15 mins
Cook Time:5 mins
Cooling + Freezing Time:4 hrs
Servings 1 quart (4 cups/1L)
Author Marie Asselin (FoodNouveau.com)

Ingredients

Instructions

  • In a medium saucepan, whisk 1 ¼ cup (310 ml) of the milk with the cream, sugar, cornstarch, and cocoa powder. Set over medium heat and bring to a boil while whisking constantly. When it boils, lower the heat to the minimum and simmer for about 5 to 6 minutes, until the mixture is thick and creamy.
  • Remove from the heat, add the chopped chocolate, then stir until the chocolate is completely melted. Mix in the coffee liqueur, if using, and finally, whisk in the remaining milk. Let cool to room temperature, then refrigerate at least 2 hours, or preferably overnight.
  • Strain the dark chocolate gelato custard through a fine-mesh strainer (straining the mixture will ensure a silky smooth gelato). Pour into the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
  • STORAGE: Transfer the gelato to an airtight container and freeze until firm, at least 2 hours. The gelato will keep, frozen, for up to 1 month.
  • SERVING: Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it, make it easier to scoop, and return it to its optimal texture.
  • MAKE IT VEGAN: For the best flavor and texture, combine oat milk with coconut cream. Oat milk has a smooth, subtle flavor that is very close to that of dairy milk, whereas coconut cream delivers an unbelievably rich texture. Coconut milk and coconut cream both have quite a strong flavor, so using only coconut cream and combining it with oat milk creates the perfect balance.
    Having said that, here's how to substitute the original ingredients to make this vegan chocolate gelato:
    > Replace the full quantity of cow's milk (2 1/4 cups / 560 ml) with oat milk
    > Replace the full quantity of heavy cream (3/4 cup / 180 ml) with coconut cream
  • Be aware that the terms "coconut milk" and "coconut cream" are sometimes used interchangeably. To make sure you're buying real coconut cream, choose a product with at least 20% fat content. The label of quality coconut cream products will always clearly indicate the fat content.
  • If you don't mind an underlying coconut flavor (it marries really well with the taste of dark chocolate!), you can use a combination of coconut milk and cream.
    Alternatively, you can use other plant-based milks and cream, keeping the same milk-to-cream ratio for the best texture. Always make sure the vegan products you choose can withstand being heated and boiled to avoid the chocolate gelato turning grainy. Products labeled with the word "Barista" are sure picks: it means they can withstand high heat.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Author: Marie Asselin

Prep Time: 15 mins
Cook Time: 5 mins
Cooling + Freezing Time: 4 hrs

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Recipe Rating




  1. 5 stars
    This chocolate gelato looks so rich and tasty. I appreciate that there is a vegan version provided as well.

  2. 5 stars
    I loved this dark chocolate gelato! It was so creamy and had such a richness but not overbearing. I will totally be making this again!

  3. This dark chocolate gelato is a chocolate lover’s dream come true! It’s perfectly creamy and so incredibly flavorful. I was pleasantly surprised by how simple it was to prepare and will definitely be making it again.

  4. 5 stars
    This gelato is even better than the store-bought kind and it’s too easy to make! Making this again over the weekend, this time adding chopped almonds! :)

    • I’ve never been able to buy such a deeply chocolatey gelato from the store! But I’m taking your word for it, I’m pretty sure it’s better than most industrially-made products 😉 It’s definitely worth making it from scratch–in fact, this gelato alone probably makes it worth buying an ice cream maker!!

  5. My goodness I cannot say enough about just how delicious this was. I have never made Gelato before but will be adding this to my regular recipes to make.

  6. 5 stars
    I tried the vegan variation of this Dark Chocolate Gelato and OH MY – it is dangerous. I am not saying the entire batch disappeared within 2 days but maybe it did. 5+ stars!

  7. 5 stars
    This dark chocolate gelato recipe is highly recommended! Thank you so much it tasted super delicious and very easy to make! Loved it!

  8. 5 stars
    This is a must-try for me. I love gelato and this recipe looks nice and easy for me to follow. Thanks heaps for extra alternatives and tips.

    • Yep, this is a very straightforward recipe, it’s not difficult to prepare the gelato mixture at all. All you need is an ice cream maker–and patience for the gelato to churn and freeze before you get to enjoy it!