- V
- GF
- NS
- DF
- View Recipe Key
Dark Chocolate Gelato (with Vegan Option)
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.
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.
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.
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, soy cream, or vegan heavy cream substitute
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 be heated without curdling.
Read my detailed guide about making delicious vegan gelato to learn all my tips and discover even more ingredient substitution ideas.
Additional Ressource: 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!
Video Masterclass
If you enjoy watching cooking classes, don’t miss my free gelato video masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. You’ll even learn how to make dairy-free, vegan gelato! In short, it’s a comprehensive, colorful class that will quickly turn you into a gelato master. Watch Now!
Dark Chocolate Gelato
Ingredients
- 2 ¼ cups whole milk (3.25 % m.f.) (see note for vegan options)
- ¾ cup heavy cream (35% m.f.)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- ½ cup dark cocoa powder (also called Dutch-processed cocoa powder), sifted
- 4 oz top-quality dark chocolate (70% cocoa solids), chopped
- 2 tbsp coffee-flavored liqueur (such as Kahluà) (optional)
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 dark chocolate gelato to an airtight container and freeze until firm, about two hours.Dark chocolate 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 dark chocolate 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 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 ¼ cups / 560 ml) with oat milk> Replace the full quantity of heavy cream (¾ cup / 180 ml) with coconut creamBe 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 flavor 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.
More Gelato Recipes
Browse through all my gelato recipes for inspiration! You’re sure to find a new favorite.
- Milk Chocolate and Hazelnut
- Pistachio
- Orange Almond
- Coffee
- Lemon
- Maple
- Blueberry
- Raspberry Rose
- Cherry
- White Chocolate and Strawberry with Basil
- Fresh Peach
- Mango and Passion Fruit
- Rhubarb
- Sweet Corn
This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
Thank you so much for these recipes … they are amazingly good. I did buy a recipe book when I bought a machine but haven’t needed to use it. I’ve made vanilla (three times) chocolate (three times) peach and blueberry and a strawberry one based on your blueberry recipe. All incredible! Blueberry was my favourite so far but my grandaughter has declared the chocolate gelato to be “the best ice cream ever”. Some praise and well deserved! ‘.
Thanks so much for this kind comment! I’m so happy your family is enjoying my gelato recipes. I wholeheartedly agree with your granddaughter’s review of chocolate gelato!! 😍
The first time I made the vegan version of this, it was a divine, life-changing, never-have-to-leave-the-house-again kind of happiness. It was so creamy and indulgent.
But I’ve tried it with different oak milks and haven’t had the same result. It’s been grainy and less smooth. I’ll try to find that original oat milk, but do you think a light coconut milk could also make it creamy?
Your gelatos are all divine. Thank you so much for the inspiration.
Hi there! Thank you so much for the kind words. Have you tried using “barista” oat milks? These are the ones I use because they’re formulated to withstand heat. If they don’t work out for you, you can indeed use coconut milk. Coconut milk does have a more present flavor, especially compared to oat milk, but I actually love the combination of chocolate and coconut together! Check out my vegan gelato recipe for more tips: https://foodnouveau.com/how-to-make-vegan-gelato/
Thank you for this super chocolatey, delicious recipe! I was very pleased that it was so quick and easy to prepare. However, it didn’t get very firm in the ice cream maker. It was not possible to form balls. Could it be that I used too little cornstarch?
Gelato isn’t ready to serve as it’s coming out of the ice cream maker. It’s still very soft and pliable. You need to transfer it to a container and freeze for at least 2 hours before it’s firm enough to be scoopable.
I made the dairy free version almost exactly as directed except I used a 1/4 tsp of xanthum gum instead of cornstarch.
This recipe was by far the creamiest vegan ice cream I have ever tried. It was exceptional. The oat milk balanced out the coconut cream perfectly. Perfectly rich and incredibly satisfying. I am so grateful that you posted it. I will use forever
How interesting that you used xanthan gum as a substitute for cornstarch! I don’t have a lot of experience using that ingredient. Thank you so much for sharing this tip, I’m sure it’ll be super useful to other readers, too!
This chocolate gelato looks so rich and tasty. I appreciate that there is a vegan version provided as well.
This gelato is so good I wanted to make sure everyone would get to enjoy it! 😉
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!
Happy you enjoyed it Kayla!
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.
Thank you for your kind comment Jessica! I’m happy you enjoyed this extra chocolatey gelato.
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!!
This is so rich and creamy and chocolaty too. Perfect for all chocolate lovers and Ice Cream Lovers too.
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.
Happy you enjoyed this gelato Mikayla!