I always say Stracciatella gelato is so simple it demands the finest chocolate and milk, and in my Gelato Recipe I detail the exact ingredient choices that define success.

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I never expected such drama from a simple Stracciatella. Tiny ribbons of high quality dark chocolate scatter through a sweet base made with whole milk, and the contrast is somehow addicting.

This Gelato Recipe wants the best chocolate you can find, it wont forgive cheap choices. I kept tasting it, thinking why had I never noticed how texture changes with one small variable.

If you dig Chocolate Chip Recipes or just like testing textures, this one will pull you in. It’s clean, a little stubborn, and somehow more grown up than it looks.

Ingredients

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Whole milk gives creamy body protein and lactose carbs plus calcium for bones.
Heavy cream adds rich fat for silkier mouthfeel boosts calories and creaminess.
Granulated sugar sweetens the base, it also feeds freezing texture, simple carbs.
Milk powder ups protein and solids, helps smooth texture and prevents icy crystals.
Vanilla bean brings fragrant depth, subtle sweetness and aromatic complexity, not sugary.
High quality dark chocolate gives bitter cocoa notes fat antioxidants and chocolate shards.
Glucose syrup keeps gelato softer it slows crystallization, adds sweetness without graininess.
A pinch of sea salt lifts flavors balances sweetness and enhances chocolate notes.

Ingredient Quantities

600 ml whole milk (use the best you can find, dont skimp)

200 ml heavy cream (35% fat)

150 g granulated sugar

30 g whole milk powder (optional, for creamier texture)

1 pinch fine sea salt

1 vanilla bean split and scraped or 1 tsp vanilla extract

120 g high quality dark chocolate, 65 to 70% cocoa, finely chopped

1 tbsp glucose syrup or light corn syrup (optional, helps keep it soft)

How to Make this

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1. In a heavy saucepan combine 600 ml whole milk, 200 ml heavy cream, 150 g sugar, 30 g whole milk powder if using, 1 pinch fine sea salt and the seeds plus pod of 1 split vanilla bean. Heat gently over medium until steaming and the sugar is dissolved, dont let it boil, stir so the milk powder dissolves.

2. Remove from heat, cover and let the vanilla steep 15 to 30 minutes for good flavor, then fish out and discard the vanilla pod. If you prefer vanilla extract use 1 tsp and stir it in now after the mixture has cooled a bit.

3. Give the base a quick whisk, then chill it completely in the fridge until very cold, several hours or overnight. Cold base makes better texture so dont skip this.

4. When youre ready to churn, pour the cold base into your ice cream maker and start churning according to the machine instructions until it reaches a thick soft serve consistency.

5. While the gelato churns, finely chop 120 g high quality dark chocolate and melt it gently with 1 tbsp glucose syrup or light corn syrup if using. Melt in a bowl over simmering water or in short bursts in the microwave, stirring often so it becomes smooth and fluid but not hot.

6. When the gelato is nearly done churning, slowly stream the warm melted chocolate into the running machine in a thin steady thread. The chocolate should hit the cold gelato and harden into thin shards, thats the classic stracciatella texture.

7. Continue churning a few more turns so the chocolate breaks up evenly into flakes but dont overwork it or youll get big chunks.

8. Transfer the gelato to a freezer safe container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, then freeze at least 1 to 2 hours to firm up.

9. Let the gelato sit 5 to 10 minutes at room temperature before scooping so it softens a bit, then serve. Use the best milk and chocolate you can find, small improvements make a big difference.

Equipment Needed

1. Heavy saucepan (for the milk and cream base)
2. Whisk
3. Digital kitchen scale (for grams)
4. Liquid measuring jug and measuring spoons
5. Ice cream maker (home churn)
6. Heatproof bowl plus small saucepan for a bain marie, or a microwave-safe bowl for melting chocolate
7. Sharp knife and chopping board (split vanilla and chop chocolate)
8. Small heatproof pouring jug or squeeze bottle (to stream melted chocolate into the churn)
9. Freezer-safe container and plastic wrap (press onto surface to prevent ice crystals)

FAQ

Can I make this without heavy cream?

You can use all milk, but it will be less rich and a bit icier. For best texture keep the cream in the recipe.

Why use glucose or corn syrup?

It helps stop the gelato from freezing rock hard and keeps it scoopable straight from the freezer, its optional though.

My melted chocolate didnt harden into flakes, what went wrong?

The chocolate was either too cool or mixed in too slowly. Warm it a bit more, drizzle in a thin stream while the machine runs, and it will snap into flakes.

How long will this keep in the freezer?

2 to 3 weeks in an airtight container is best. After that it can get icy and lose flavor.

Can I add mix-ins like nuts or fruit?

Yes add small, dry mix-ins in the last 2 minutes of churning. Wet fruits can add ice crystals so fold them in cold and sparingly.

Stracciatella Gelato (Sweet Cream Chocolate Chip) Recipe Substitutions and Variations

Whole milk: swap with 540 ml 2% milk + 60 ml heavy cream to match fat, or use 300 ml evaporated milk + 300 ml water (1:1) if thats what you have, or for a dairy free take use 600 ml full fat canned coconut milk but expect a coconut note.
Heavy cream (35%): replace with equal volume whipping cream 30-36% for almost the same result, or stir 120 g mascarpone into 30 ml milk to mimic richness, or use canned coconut cream 1:1 for a vegan option.
Granulated sugar: use caster (superfine) sugar 1:1 for faster dissolving, or replace with about 110 g honey or agave (reduce other liquids a bit and skip extra glucose), or use 120 g light brown sugar for a deeper flavor but slightly softer texture.
Dark chocolate (65-70%): use 70-75% for a more intense bite, or 55-60% semisweet for a creamier sweeter result, or use good quality chocolate chips or chopped couverture 1:1 if you cant find a bar.

Pro Tips

1) Chill the base really well, not just a little. Put it in a shallow metal pan or bowl and stick it in the fridge or an ice bath to speed things up, because a cold base churns faster and makes a smoother, less icy gelato. Dont skip this, lots of people do and end up with grainy texture.

2) Keep the chocolate warm but not hot when you add it, so it streams and shatters into thin flakes instead of clumping. If it starts to seize or thicken, pop the bowl briefly over warm water and stir, dont reheat it too much or youll melt the chips back into big globs.

3) Use a little milk powder or a tablespoon of glucose/corn syrup if you want silkier, less hard-as-a-rock gelato straight from the freezer. Small amounts go a long way, and they help the texture without making it taste sweet or weird.

4) Store and serve smart: press plastic right onto the surface to prevent crystals, freeze in smaller shallow containers if you can, and let the gelato sit 5 to 10 minutes at room temp before scooping so it loosens up. Warm your scoop in hot water for cleaner scoops, trust me it makes it look homemade not like a frozen brick.

Stracciatella Gelato (Sweet Cream Chocolate Chip) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I always say Stracciatella gelato is so simple it demands the finest chocolate and milk, and in my Gelato Recipe I detail the exact ingredient choices that define success.

Servings

servings

Calories

322

kcal

Equipment: 1. Heavy saucepan (for the milk and cream base)
2. Whisk
3. Digital kitchen scale (for grams)
4. Liquid measuring jug and measuring spoons
5. Ice cream maker (home churn)
6. Heatproof bowl plus small saucepan for a bain marie, or a microwave-safe bowl for melting chocolate
7. Sharp knife and chopping board (split vanilla and chop chocolate)
8. Small heatproof pouring jug or squeeze bottle (to stream melted chocolate into the churn)
9. Freezer-safe container and plastic wrap (press onto surface to prevent ice crystals)

Ingredients

600 ml whole milk (use the best you can find, dont skimp)
200 ml heavy cream (35% fat)
150 g granulated sugar
30 g whole milk powder (optional, for creamier texture)
1 pinch fine sea salt
1 vanilla bean split and scraped or 1 tsp vanilla extract
120 g high quality dark chocolate, 65 to 70% cocoa, finely chopped
1 tbsp glucose syrup or light corn syrup (optional, helps keep it soft)

Directions

In a heavy saucepan combine 600 ml whole milk, 200 ml heavy cream, 150 g sugar, 30 g whole milk powder if using, 1 pinch fine sea salt and the seeds plus pod of 1 split vanilla bean. Heat gently over medium until steaming and the sugar is dissolved, dont let it boil, stir so the milk powder dissolves.
Remove from heat, cover and let the vanilla steep 15 to 30 minutes for good flavor, then fish out and discard the vanilla pod. If you prefer vanilla extract use 1 tsp and stir it in now after the mixture has cooled a bit.
Give the base a quick whisk, then chill it completely in the fridge until very cold, several hours or overnight. Cold base makes better texture so dont skip this.
When youre ready to churn, pour the cold base into your ice cream maker and start churning according to the machine instructions until it reaches a thick soft serve consistency.
While the gelato churns, finely chop 120 g high quality dark chocolate and melt it gently with 1 tbsp glucose syrup or light corn syrup if using. Melt in a bowl over simmering water or in short bursts in the microwave, stirring often so it becomes smooth and fluid but not hot.
When the gelato is nearly done churning, slowly stream the warm melted chocolate into the running machine in a thin steady thread. The chocolate should hit the cold gelato and harden into thin shards, thats the classic stracciatella texture.
Continue churning a few more turns so the chocolate breaks up evenly into flakes but dont overwork it or youll get big chunks.
Transfer the gelato to a freezer safe container, press a piece of plastic wrap directly onto the surface to prevent ice crystals, then freeze at least 1 to 2 hours to firm up.
Let the gelato sit 5 to 10 minutes at room temperature before scooping so it softens a bit, then serve. Use the best milk and chocolate you can find, small improvements make a big difference.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.