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A square image of 3 scoops of ice cream in a rustic dish
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5 from 1 vote

Stracciatella Gelato

How to make ultra smooth and creamy Straciatella 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!
Prep Time5 mins
freezing time6 hrs
Total Time6 hrs 5 mins
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Calories: 365kcal
Author: Emily Kemp


  • 14 oz condensed milk (397g)
  • 2.5 cups heavy cream double cream (600ml)
  • ¼ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • 1 cup dark chocolate roughly chopped


  • 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!



  • 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.


Calories: 365kcal | Carbohydrates: 26g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 64mg | Potassium: 264mg | Fiber: 2g | Sugar: 22g | Vitamin A: 823IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg