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KitchenAid Chocolate Eggless Gelato

This chocolate gelato is thickened with corn starch, its very thick and creamy. This is not super sweet, so if you like your ice cream on the sweeter side, you may want to add another ¼ to ½ cup of sugar, to your taste. This yielded about 2 cups of gelato.
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • cups Whole Milk, divided
  • cups Heavy Cream
  • 3 tbsp Corn Starch
  • ¾ cup Dutch Processed Coco
  • ½ cup White Sugar

Instructions
 

  • Freeze ice cream maker bowl according to instructions - usually around 15 hours
  • Combine cream and 1 cup of the milk and sugar in a sauce pan over low/med heat until steaming
  • While the mixture is heating, combine the remaining ½ cup of milk and corn starch together in a small bowl (I use a coffee cup) until the corn starch is completely dissolved
  • When mixture on stove is steaming hot, add in coco powder until combined and smooth
  • This is a good place to taste test. Give the mixture a try and if you would like to make it sweeter, start with ¼ sugar and mix until dissolved and taste again!
  • Then mix in the corn starch and milk mixture, and cook over low/med heat for 4-5 minutes until mixture is thickening. It will be the consistency of instant pudding after mixed. You will be able to clearly tell its thickening
  • Once thickened, remove from heat and transfer to a bowl. Cover with plastic wrap and put the plastic wrap right on the surface of the mixture, so a film won't form
  • Refrigerate until chilled, 2 hours or overnight
  • Once chilled, put your frozen KitchenAid mixing bowl and mixing attachment onto your KitchenAid and start mixing at the lowest stir speed
  • Transfer the gelato mix to the kitchen aid using a spoon, this will be a thick, pudding like mixture. Its a messy job, but it can be done!
  • Churn for about 13-15 minutes until very thick and creamy
  • Enjoy right away or put into the freezer in a freezer safe container until you're ready to enjoy! If you freeze, it does get very hard. I left at room temperature at 30 minutes and was able to scoop the ice cream that you see in the green bowl in the photo!
Keyword chocolate, gelato, ice cream