Fior di Latte gelato is a classic Italian no-egg gelato made with milk, heavy cream, and sugar, with no eggs. It has a delicate, neutral flavor and a smooth, creamy texture.
Unlike traditional gelato alla crema, which uses egg yolks, fior di latte is lighter and simpler. It’s often used as a base for many gelato variations, especially stracciatella or fruit flavors.
Like all recipes made with just a few ingredients, the quality of the milk and cream makes a big difference. Always use fresh whole milk and high-quality cream for the best result.
Fior di latte is one of the easiest gelato recipes to make at home. Thanks to its soft flavor, it pairs well with chocolate, fruit, and many other ingredients.
If you want to make traditional gelato with eggs, see our authentic Italian gelato recipe (gelato alla crema).
Jump to:
What Is Fior di Latte Gelato?
Fior di latte gelato is a traditional Italian gelato made without eggs, using only milk, cream, and sugar. The name “fior di latte” literally means “flower of milk,” referring to its pure, delicate dairy flavor.
Compared to classic gelato alla crema, which includes egg yolks, fior di latte has a lighter texture and a more neutral taste. This makes it an ideal base for many variations, especially when combined with chocolate or fresh fruit.
In Italian gelaterie, fior di latte is often used as the starting point for popular flavors such as stracciatella, where melted chocolate is added to create thin, crunchy flakes.
Ingredients
WITH Ice Cream Maker:
Prep Time: ½ Hour + about 40 Min in the ice cream maker | Cook Time: 5 Min | Servings: 6-8 people (approximately 650 g / 1.4 lb of Fior di Latte gelato)
WITHOUT Ice Cream Maker:
Prep Time: ½ Hour | Cook time: 5 Min | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 650 g / 1.4 lb of Fior di Latte gelato)
- 350 ml (1 ½ cup) whole milk
- 250 ml (1 cup) heavy cream
- 150 g (¾ cups) granulated sugar
How to Make Fior di Latte Gelato (With or Without Ice Cream Maker)
First, I’ll show you how to make fior di latte gelato using an ice cream maker. Then, if you don’t have one, you’ll find a simple method to make it at home without any special equipment.
Making gelato without an ice cream maker takes more time and patience, but the result is still creamy and delicious.
WITH Ice Cream Maker
Step 1) - Pour the sugar, milk, and heavy cream into a thick-bottomed saucepan. Stir well and heat over low heat for about 5 minutes, until the sugar has completely dissolved.
NEVER LET IT BOIL.
If the mixture starts to boil, remove the saucepan from the heat or lower the temperature immediately.
Turn off the heat and transfer the mixture to a stainless steel bowl with a lid. Let it cool in the refrigerator for about 30 minutes.
Step 2) - Pour the chilled mixture into your ice cream maker (see recommended tools below) and start the machine, following the manufacturer’s instructions. Churn for about 30–40 minutes, depending on the model.
Your fior di latte gelato is now ready. Serve it immediately for the best texture and flavor.
NOTE: Ice cream makers with a built-in compressor cool the mixture while churning and give the best results, similar to professional gelato machines.
WITHOUT Ice Cream Maker
Step 1) - Pour the sugar and milk into a saucepan. Stir and heat over low heat for about 5 minutes, making sure it does not boil.
Transfer the mixture to a stainless steel bowl with a lid and let it cool in the refrigerator for about 30 minutes.
Step 2) - Whip the heavy cream using a stand mixer or an electric hand mixer until soft and airy.
Step 3) - Add the cooled milk and sugar mixture to the whipped cream. Stir gently from the bottom up until well combined.
Step 4) - Pour the mixture into a gelato container and place it in the freezer for about 5 hours.
Every 30 minutes, remove it from the freezer and mix for about 30 seconds using a whisk or an electric mixer on low speed. This step helps prevent ice crystals and keeps the texture smooth and creamy.
This method requires a bit more effort, but the result is still an authentic homemade Fior di Latte gelato.
Kitchen Tools and Equipment
If you want to make authentic Italian gelato at home, using the right tools makes a big difference in texture and consistency.
Ice Cream Maker (Gelatiera)
The most useful tool for making authentic Italian gelato is an ice cream maker, also called gelatiera in Italy.
The best models have a built-in compressor that cools the mixture while churning, giving you a smooth and creamy result similar to professional gelato machines.
Here are some of the best options for home use:
- Lello 4080 Musso Lussino Ice Cream Maker: A high-quality machine made in Italy, known for its durability and professional performance. It has a powerful refrigeration system and does not require pre-freezing.
- Whynter ICM-200LS Ice Cream Maker (with compressor): Easy to use and perfect for making larger batches. It combines convenience and excellent performance for homemade gelato.
Ice cream makers without a compressor are more affordable, but you need to freeze the bowl in advance. Their cooling power is more limited, but they still work well for occasional use.
- Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker: A practical and budget-friendly option for beginners.
Other Useful Tools
If you don’t have an ice cream maker, you can still make gelato using the no-churn method.
In this case, you will need a shallow gelato container. This helps the mixture freeze evenly and makes it easier to stir during the process. A container is also useful for storing leftover gelato, even if you use an ice cream maker.
For serving, you can use an ice cream scoop to create smooth portions. For a more authentic Italian experience, serve your gelato in small cups or waffle cones.
Fior di Latte vs Gelato alla Crema: What’s the Difference
Fior di latte and gelato alla crema are both classic Italian gelato bases, but they differ in ingredients, texture, and flavor.
EGGS OR NO EGGS - The main difference is that fior di latte gelato does not use eggs. It's made only with milk, cream, and sugar. Gelato alla crema, on the other hand, includes egg yolks, which give the gelato a richer and more custard-like texture.
TEXTURE AND RICHNESS - Fior di latte is lighter and more delicate. It has a clean, milky taste and a smooth, simple texture. Gelato alla crema is richer, denser, and slightly more velvety thanks to the eggs.
FLAVOR PROFILE - Fior di latte has a neutral flavor, which makes it perfect as a base for adding chocolate, fruit, or other ingredients. Gelato alla crema usually has a more pronounced flavor, often enhanced with vanilla.
WHEN TO USE EACH BASE - Choose fior di latte if you want a lighter gelato or if you prefer an egg-free recipe. Choose gelato alla crema if you want a richer, more traditional base with a deeper flavor.
Tips for Perfect Fior di Latte Gelato
Even though this is a simple recipe, a few small details can make a big difference in the final result.
USE HIGH-QUALITY INGREDIENTS: Since this gelato has a very delicate flavor, the quality of the milk and cream is essential. Always choose fresh, whole milk and high-quality cream.
DO NOT LET THE MIXTURE BOIL: Heat the milk and sugar gently and never let it boil. High temperatures can affect both flavor and texture.
COOL THE MIXTURE PROPERLY: Before churning, make sure the mixture is well chilled. This helps the gelato set faster and improves its creamy consistency.
STIR REGULARLY (NO-CHURN METHOD): If you are not using an ice cream maker, mixing the gelato every 30 minutes is essential to prevent ice crystals and keep the texture smooth.
How to Store Fior di Latte Gelato
Fior di latte gelato tastes best when it’s fresh, eaten right after it’s made, when the texture is at its creamiest.
HOW LONG IT LASTS: You can store your gelato in the freezer, but try to eat it within 1–2 days. After that, ice crystals may start to form and the texture will become less smooth.
HOW TO STORE IT PROPERLY: Keep the gelato in an airtight container to prevent it from absorbing odors and forming ice on the surface. A shallow container works best for even freezing.
HOW TO SERVE AFTER FREEZING: If your gelato becomes too hard, don’t serve it straight from the freezer. Let it rest in the refrigerator for 10–15 minutes before serving. This helps restore its natural creamy texture.
More Italian Gelato Recipes
CLASSIC FLAVORS
FRUIT GELATO
OTHER VARIATIONS
Discover all our Italian gelato recipes, along with sorbets and semifreddo, in our complete collection.
Recipe Card
Fior di Latte Gelato Recipe (Authentic Italian No-Egg Gelato)
Ingredients
- 250 ml heavy cream - 1 cup
- 350 ml whole milk - 1 ½ cups
- 150 g granulated sugar - ¾ cups
Instructions
HOW TO MAKE FIOR DI LATTE GELATO WITH ICE CREAM MAKER
- Pour the sugar, milk and heavy cream into a thick-bottomed saucepan. Mix everything and cook over low heat, NEVER BOILING, for about 5 minutes until all the sugar is well dissolved. Take care to remove the saucepan from the heat or to lower the heat if you see that is starting to boil.
- Turn off the heat and transfer the mixture to a stainless steel bowl with lid. Let cool in the refrigerator for about half an hour.
- After this time, pour the mixture into the ice cream maker. Start up the machine following the manufacturer's instructions. Usually you have to let the ice cream maker work for about 30/40 minutes.
- Fior di latte gelato now is ready! Enjoy it immediately because freshly made gelato is terrific!
HOW TO MAKE FIOR DI LATTE GELATO WITHOUT ICE CREAM MAKER
- Place the sugar in a saucepan and add the milk. Stir with a wooden spoon and cook over low heat for about 5 minutes, being careful not to let it boil.
- Transfer the mixture to a stainless steel bowl with lid. Let cool in the refrigerator for about half an hour.
- Meantime whip the cream with the help of a stand mixer or an electric whisk.
- Then add the sugar/milk mixture that has cooled down and stir gently from bottom to top to combine.
- Pour the mixture into a gelato container and place it in the freezer for about 5 hours. Every 30 minutes you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed. This step is necessary in order not to create ice crystals in the gelato and have a creamy result. Of course this is a bit more laborious process, but it's worth it!
Philippa says
Wow. I grew up with amazing fior di latte in Scotland would you believe. This recipe is amazing. Thank you for sharing it. Now to try the chocolate recipe. Grazie!
Silvana Nava says
Thank you so much! That’s amazing, Scotland is not the first place people think of for fior di latte, but clearly you were lucky 🙂
I’m really happy you enjoyed the recipe. Let me know how the chocolate one turns out. Grazie a te!
Robert says
When I visited Italy, I tried Fior di Latte gelato, and it tasted exactly like this recipe!