Chocolate Gelato


  • 1 cup diary free chocolate chips
  • 1/2 cup cocoa powder
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon kosher salt


  1. Put the milk chocolate and cocoa in a blender or food processor.
  2. Bring water and sugar to a simmer in small saucepan, stirring to dissolve sugar.
  3. Pour the hot syrup in to the blender/processor. Pulse 4-5 times until the mixture is smooth, but not foamy.
  4. Add the vanilla and almond extracts and salt and pulse once more to combine.
  5. Transfer mixture to a bowl, cover and refrigerate for at least 2 hours or until very cold.
  6. Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to manufacturers instructions.
  7. Pour mixture in to an air tight container and freeze until firm (at least 2 hours).
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