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+ servings
3 scoops of chocolate gelato in a dessert bowl.

Double Chocolate Gelato

Arlene Mobley - Flour On My Face

Double Chocolate Gelato Recipe

Rich and creamy homemade double chocolate Gelato recipe.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Freeze 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Italian
Servings 4 Cups
Calories 493 kcal


  • Ice Cream Maker


  • 2 cups whole milk
  • 5 large egg yolks
  • ¾ cup sugar
  • 2 tablespoons light corn syrup
  • 4 oz bittersweet chocolate, chopped
  • ¼ cup unsweetened cocoa powder
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  • Pour the milk into a medium-sized, heavy saucepan. Bring to a low simmer over medium-high heat.
  • Remove from heat.
  • In a metal bowl, whisk together the eggs yolks, sugar and corn syrup until blended.
  • Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Or use a bowl with a no slip bottom.
  • Gradually pour the hot milk into the yolk mixture, whisking constantly.
  • Return the mixture to the same saucepan and place over medium-low heat.
  • Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 6 minutes, do not allow to boil.
  • Pour the custard through a medium-mesh sieve set over a clean metal bowl.
  • Add the chocolate and cocoa and stir until the chocolate melts.
  • Refrigerate until cold, about 1 hour.
  • Transfer the custard to an ice cream maker and process according to the manufacturer's instructions.
  • Serve immediately.
  • Or place the gelato in a freezer container and freeze.


  • Gelato is meant to be served soft.
  • Use the best chocolate you can afford for the best flavor.


Serving: 1Bowl | Calories: 493kcal | Carbohydrates: 70g | Protein: 10g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 244mg | Sodium: 72mg | Potassium: 422mg | Fiber: 4g | Sugar: 62g | Vitamin A: 512IU | Calcium: 186mg | Iron: 3mg
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