Stracciatella roughly translates into “little shreds” in Italian and this beautifully describes the fabulous little flecks of chocolate that peak through the most delicious sweet cream gelato that you will ever eat. I know this seems like a bold statement, but I am so confident in this perfect and surprisingly easy stracciatella gelato recipe that I will not be retracting it.
This recipe only requires 5 ingredients and no ice cream maker. Could this be any more simple? I think not and you will not believe just how creamy, silky and decedent this exceptional frozen treat really is.
Let’s get this started…
The only things standing between you and chilly joy are 20 ounces of sweetened condensed milk, 2 3/4 cups of heavy cream, 1 1/2 tablespoons of vanilla extract, 1/2 teaspoon of salt and 1 cup of dark chocolate chunks.
Note: Before you start combining the ingredients, place a 2 quart freezer safe container into the freezer to chill.
Start by combing 20 ounces of sweetened condensed milk with 1 1/2 tablespoons of vanilla extract and 1/2 teaspoon of salt. Whisk well and then it aside.
Place 2 3/4 cups of very cold heavy cream into a large bowl and whisk with an electric hand mixer or in a stand mixer until stiff peaks form.
Add about 1/3 of the whipped heavy cream into the sweetened milk mixture and gently fold to combine. Repeat with another 1/3 of the whipped heavy cream and then the remaining until all of the ingredients have been gently combined.
Be careful not to work too vigorously with the whipped heavy cream. This will deflate all of the air that you whipped into it. This air will create the light, silky texture in this gelato, so fold enough to combine, but be as gentle as possible.
Grab the cold container from the freezer and transfer the batter into it. Smooth it out flat and then cover the container tightly with plastic wrap. Place the container into the freezer for 2 hours.
Right before the 2 hours is up, melt 1 cup of dark chocolate chunks in the microwave or in a double boiler.
Grab the partially frozen gelato from the freezer and drizzle about 1/3 of the melted chocolate over the top (photo below).
Let the chocolate sit undisturbed for about 60 seconds. As it sits over the frozen gelato, it will also freeze and when it does, break the frozen chocolate up with a big spoon and stir it down into the gelato. Repeat this process 3 times or until you have used all of the chocolate and then cover the container tightly with plastic wrap and return it to the freezer.
The consistency will be perfect in about 4 hours. I like to go back in mix it up once or twice over the next 4 hours, just to keep the gelato freezing evenly. You will notice that it freezes the outside edges first, so I like to mix everything together, so the consistency remains consistent (hopefully that makes sense).
The texture of this stracciatella gelato is like nothing I have ever been able to create at home until this recipe. The recipe is simple, the ingredients are easy to acquire and the directions are straightforward, especially when you consider the fact that no special equipment is required.
Anyone could make this delicious dessert and everyone SHOULD.
Stracciatella Gelato
Ingredients
- 20 ounces sweetened condensed milk (about 1 3/4 cups)
- 2 3/4 cups heavy cream
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
Instructions
- Place a 2 quart freezer safe container into the freezer to chill while you prepare the ingredients
- Combine 20 ounces of sweetened condensed milk, 1 1/2 tablespoons of vanilla extract and 1/2 teaspoon of salt in a medium bowl
- Whip 2 3/4 cups of cold heavy cream in a large bowl until stiff peaks have formed
- Add 1/3 of the whipped heavy cream into the sweetened milk mixture and gently fold to combine
- Repeat the process (1/3 of the whipped heavy cream at a time) until all of the ingredients have been combined
- Transfer the batter into the chilled 2 quart container, cover tightly with plastic wrap and place into the freezer for 2 hours
- Melt 1 cup of dark chocolate chunks
- Drizzle 1/3 of the melted dark chocolate over the partially frozen gelato and let it sit undisturbed until the melted chocolate has frozen
- Break the chocolate up and stir it down into the gelato
- Repeat the process until all of the chocolate has been incorporated into the gelato
- Cover the container tightly with plastic wrap and return to the freezer
- Freeze the gelato for an additional 4 hours (stirring a few times over the 4 hours to bring the frozen parts into the center to help the gelato freeze consistently)
- Serve chilled
- Store in the freezer, tightly covered with plastic wrap
