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Dark Chocolate Gelato with Sea Salt

This recipe for chocolate gelato was developed in the Ecole Chocolat kitchens, with coaching from Judy Witts of Divina Cucina who suggested the addition of a bit of crunchy sea salt. The results are terrific. The recipe calls for milk rather than cream, and corn starch replaces egg yolks as a thickener, so it is a lower-fat, healthier version of regular full-fat ice cream. Enjoy!

By Ecole Chocolat

Dark Chocolate Gelato with Sea Salt

Gobino's, a top chocolate shop in Turin, offers legendary chocolate gelato.

Yield: Makes about 1 quart


3 cups whole milk, divided
1/2 cup sugar
3 tbsps. cornstarch
1 tbsp. finely powdered cocoa
7 oz. fine quality dark chocolate (50% or higher cocoa content)
3/4 tsp. flaked or crunchy finishing sea salt


Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan. Meanwhile, whisk together sugar, cornstarch, cocoa, then add 1/4 cup cold milk in a small bowl land whisk until smooth. Once milk in saucepan is boiling, whisk in cornstarch-sugar mixture and bring to a boil over medium heat. Boil, whisking frequently, for 2-3 minutes until mixture bubbles and is very thick. Remove from heat.

Bring remaining 1/2 cup cold milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1-2 minutes. Whisk until smooth.

Stir into cornstarch-milk mixture until thoroughly blended. Pour into a bowl and let cool slightly, about five minutes, stirring frequently to prevent a skin from forming. Cover surface with wax paper or plastic wrap and chill in fridge until completely cold, 2-3 hours. Stir in salt right before pouring into ice cream maker.

Stir and freeze mixture in ice cream maker according to manufacturer's directions; transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.

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