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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.
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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
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.
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More Delicious Homemade Gelato Recipes
Love gelato? Then you need to give these classic, homemade gelato recipes a try.
- Pistachio Gelato (with Homemade Pistachio Paste)
- Mandola e Arancia Gelato (Almond and Orange Gelato)
- Raspberry Rose Gelato
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.
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Author: Marie Asselin
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!
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!
Haha this gelato never lasts long at my house either. The toughest thing is waiting for it to be properly frozen before digging in!
I love gelato! And this vegan chocolate version sounds heavenly… can’t wait to try!
You’re gonna love it Heather! The vegan version of this chocolate gelato is every bit as scrumptious as the original recipe is.
This dark chocolate gelato recipe is highly recommended! Thank you so much it tasted super delicious and very easy to make! Loved it!
Thanks for taking the time to comment Allyssa! Happy you enjoyed the gelato.
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!