Chocolate Gelato

  • Preparation 15 MIN
    Cooking 10 MIN
    Cooling 3 H
  • Makes 750 ml (3 cups)



  1. In a saucepan, combine half the sugar with the cocoa powder and cornstarch. Add the milk and corn syrup and bring to a boil, stirring with a whisk. Set aside.
  2. In a bowl, combine the remaining sugar with the egg yolks. Add the hot milk mixture while stirring. Add the chocolate and let rest for about 1 minute. Stir to combine until smooth.
  3. Cover and refrigerate for about 2 hours or place the bowl over an ice bath to cool the mixture faster.
  4. Churn the milk mixture into an ice cream maker according to the manufacturer's instructions until the mixture has frozen. Transfer to an airtight container and freeze. Let rest at room temperature for a few minutes before serving.

To help you with this recipe

RICARDO Ice Cream Maker

Our sleek new RICARDO ice cream maker is perfect for creating luscious ice creams, refreshing sorbets and delicious slushies in less than 20 minutes. We love the chic brushed stainless steel finish and compact size, which makes for easy storage.

74.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/2 cup (125 ml)

Content % Daily Value
Calories 240  
Total Fat 9 g  
Saturated Fat 4 g  
Sodium (salt) 55 mg  
Carbohydrates 37 g  
Fibre 1 g  
Protein 5 g