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!
Servings: 12 servings
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.
Nutrition
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
