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How to make ultra smooth and creamy Stracciatella Gelato without an ice cream machine. This no-churn Italian gelato is made with just four simple ingredients and takes no more than 5 minutes to prepare, insanely easy, and delicious!
Stracciatella gelato is such a classic and traditional Italian flavour with a beautiful smooth and creamy texture, lightly scented with vanilla and speckled with dark chocolate shards.
Traditionally Stracciatella is made by pouring melted chocolate into the churning vanilla gelato which freezes as it hits the super cold ice cream.
Since this recipe is a no-churn version it’s been simplified to take no more than 5 minutes to prepare and using the simplest of ingredients.
It’s super smooth and creamy and has such a beautiful luxurious flavour, it’s just so much more than your average chocolate chip ice cream and it couldn’t be easier to make.
Ingredients you need
All you need is four basic ingredients; heavy cream, condensed milk, dark chocolate, and vanilla extract or bean paste. See the photo below that shows all the ingredients you need.
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Pin ItHow to make Stracciatella Gelato – step by step
Put the heavy cream, condensed milk, and vanilla in a large mixing bowl and beat with an electric mixer until really thick, smooth, and resembles soft peaks (photos 1-3).
Roughly chop the dark chocolate, you want there to be tiny pieces and some larger chunks and fold it through the gelato mixture (photo 4).
Transfer the stracciatella gelato to a freezer-proof container, cover with a lid and freeze for 6 hours to overnight. Remove the gelato for the freezer around 10 minutes before serving (photos 5-8).
Serving suggestions
You can serve this gelato as it is or alongside other desserts like with a slice of strawberry Crostata (jam tart). Another delicious and easy serving option is to use it to make an Affogato which is ice cream with a shot of espresso coffee, it’s the perfect way to end a meal!
Top tips and recipe FAQs
- Cream – Make sure to use heavy cream so it whips up nice and thick.
- Chocolate – Use high-quality dark chocolate if possible for the best flavour.
- Vanilla – I love to use vanilla bean paste which gives you a beautiful vanilla favour and tiny black speckles throughout the gelato but you can also use vanilla extract just don’t use vanilla essence which is artificial flavouring.
Stracciatella comes from the verb Stracciare which literally means to tear or rip up. The name Stracciatella refers to the little rough shards of chocolate sprinkled throughout the ice cream.
This gelato has a classic vanilla and chocolate flavour but what makes it so incredible is its ultra smooth and creamy texture. It’s super luxurious and delicious!
More Italian ice cream recipes you might like
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Step By Step Photos Above
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Stracciatella Gelato
Ingredients
- 14 oz condensed milk, (397g)
- 2.5 cups heavy cream, double cream (600ml)
- ¼ tsp vanilla bean paste or 1 tsp vanilla extract
- 1 cup dark chocolate, roughly chopped (100g)
Instructions
- Put the heavy cream, condensed milk, and vanilla in a large mixing bowl and beat with an electric mixer until really thick, smooth and resembles soft peaks.
- Roughly chop the dark chocolate, you want there to be tiny pieces and some larger chunks and fold it through the gelato mixture.
- Transfer the stracciatella gelato to a freezer proof container, cover with a lid and freeze for 6 hours to overnight. Remove the gelato for the freezer around 10 minutes before serving!
Video
Notes
- Cream – Make sure to use heavy cream so it whips up nice and thick.
- Chocolate – Use high-quality dark chocolate if possible for the best flavour.
- Vanilla – I love to use vanilla bean paste which gives you a beautiful vanilla favour and tiny black speckles throughout the gelato but you can also use vanilla extract just don’t use vanilla essence which is artificial flavouring.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there, I would love to make this but I’m in the Netherland where they don’t sell heavy cream/double cream. Is there a substitute? Like, for example; normal whipping cream with mascarpone, maybe? Or does it really need the heavy cream?
Hi Kim, whipping cream would work just as well! Thanks, Emily.
Hi. Looking forward to trying this but I’ve never used condensed milk and there are two types, Sweetened and unsweetened condensed milk. Which would you recommend?
Hi Irene, you’ll need sweetened condensed milk for this recipe, enjoy!
Thank you! Will report back after I make it.
Why can’t use vanilla essence? I understand that it’s artificial flavoring, does it ruin the gelato? I only have vanilla essence at current moment.
Hi Sienna, use it if that’s all you have I just don’t recommend it because extract or vanilla beans/paste taste so much better.
I’ve been looking for a simple no fuss stracciatella recipe and luckily had all the ingredients for this one! It’s in the freezer currently…. dipped a finger i the mixture before freezing and it tasted delish so I cannot wait to take it out this evening. Thanks Emily!
Aww, I’m so happy you found the recipe so easy, hope you enjoyed it!
Mmm stracciatella is one of my favourite ice cream flavours! This looks dangerously simple! I might be making it a lot!! Looks so delicious!
It’s SO simple, I love how quick and easy it is to make. Hope you enjoy it!