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Mint Chocolate Chip Italian Gelato

Creamy Mint Chocolate Chip Italian Gelato You’ll Crave

Indulge in refreshing Mint Chocolate Chip Italian Gelato with a creamy texture and rich chocolate flavor, perfect for dessert cravings.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 day
Total Time 1 day 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gelato Base
  • 1 cup Dextrose Can substitute with regular sugar, but it may affect creaminess.
  • 1 teaspoon Guar Gum Acts as a stabilizer; can be omitted if necessary.
  • 1 teaspoon Locust Bean Gum Can be omitted if unavailable.
  • 2 cups 2% Milk Use whole milk for a richer flavor or non-dairy milk for a lactose-free option.
  • 3/4 cup Granulated Sugar Other sugars can be substituted with quantity adjustments.
  • 1/2 cup Skim Milk Powder Switch to whole milk powder for a richer flavor.
  • 1 cup Heavy Cream Lighter cream can be used, but texture will be altered.
  • 1 tablespoon Pure Mint Extract Fresh mint can be used but will require extra prep time.
  • a few drops Green Food Coloring Optional for visual appeal; can be skipped.
  • 1 cup Semi-Sweet Chocolate Dark chocolate makes a fabulous substitute.
For the Mix-In
  • 1/2 cup Melted Semi-Sweet Chocolate Adjust based on your chocolate preference.

Equipment

  • Ice cream maker
  • Medium saucepan
  • Mixing bowls
  • fine mesh strainer
  • spatula
  • Chilled airtight container

Method
 

Step‑by‑Step Instructions for Mint Chocolate Chip Italian Gelato
  1. Prepare the Ice Bath: Fill a large bowl with ice and place a smaller bowl on top to cool the gelato base quickly.
  2. Whisk the Dry Ingredients: In a mixing bowl, whisk together dextrose, guar gum, and locust bean gum, ensuring even distribution.
  3. Heat the Milk: In a saucepan, heat the 2% milk over medium-low until it reaches 105°F (40°C); stir in sugar and milk powder until dissolved.
  4. Incorporate the Dextrose Mixture: Gradually add the dextrose mixture to the milk while stirring, heating until it reaches 195°F (90°C).
  5. Add Cream and Mint: Remove from heat and stir in heavy cream and mint extract until fully incorporated.
  6. Cool the Mixture: Strain the mixture into the ice bath, stirring until steaming stops, then refrigerate for a full 24 hours.
  7. Prepare for Churning: Optionally add green food coloring, then pour the base into the pre-frozen ice cream maker and churn for 20-25 minutes.
  8. Add Melted Chocolate: Drizzle melted chocolate in during the last minutes of churning for chocolate shavings.
  9. Freeze and Firm Up: Transfer the gelato to a chilled airtight container; freeze for several hours or overnight.
  10. Serve and Enjoy: Scoop into bowls; garnish with chocolate shavings if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 50mgPotassium: 150mgSugar: 20gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

Ensure the ice cream maker bowl is frozen for at least 24 hours before use for the optimal texture.

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