Milk Chocolate Gelato

Created by

  • Fabrizio Di Marzio -
level 1

There's nothing more delicious than real Italian ice cream. With this recipe, you'll be able to create authentic milk chocolate gelato completely from scratch: soft, smooth-textured and shiny. For the perfect end result and a creamy cocoa taste, we recommend using a Finest Belgian Milk Chocolate or a Single Origin Chocolate if you want sophisticated flavours and aromas. Store it in the freezer to achieve the perfect texture and gloss. Enjoy a lovely consistency with every scoop.

Recipe components

Milk Chocolate Gelato


Pour one bag of CHOCO BASE al latte into the hot water (85°-100°C), Mix well with an immersion blender for 1 minute. Add the Callebaut Chocolate and mix well for 1 more minute. Pour and simply mix the cold full fat milk. If possible, allow to rest the mix for at least half an hour. Churn in the batch freezer as a classic gelato. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins.