Chocolate Gelato – a delicious recipe with milk, cornstarch, cornstarch, light corn syrup, sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside.
2
In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled.
3
Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top.
4
(After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).
440
kcal
Calories
19
g
Fat
63
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 quart whole milk, 1 tablespoon cornstarch, 1 1/2 teaspoons cornstarch, 1/2 cup light corn syrup, and more.
Yes, Chocolate Gelato falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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