Stracciatella Gelato is one of the most beloved and classic Italian gelato flavors. Originating in Bergamo, Italy, this creamy, chocolate-studded gelato is a staple in every authentic Italian gelateria. Alongside Gelato alla Crema and Chocolate Gelato, it remains one of the most popular choices for gelato lovers worldwide.
What makes Stracciatella Gelato special? Its simple yet high-quality ingredients: whole milk, heavy cream, sugar, and dark chocolate. Unlike many gelato recipes, this one is completely egg-free, making it lighter while still being incredibly smooth and creamy.
To achieve the best results, ingredient quality is key. Use fresh whole milk and high-quality heavy cream to ensure the perfect texture. Avoid skim milk, UHT milk, or powdered milk, as they will affect the creaminess of the gelato.
The secret to authentic Stracciatella Gelato lies in its signature chocolate flakes. Instead of simply mixing in chocolate chips, the traditional Italian method involves drizzling melted dark chocolate into the freshly churned gelato. As the chocolate hits the cold surface, it solidifies instantly and shatters into delicate, crispy shards, creating the perfect contrast between silky gelato and crunchy chocolate flakes.
In this recipe, I’ll guide you through the step-by-step process to make homemade Stracciatella Gelato using both an ice cream maker and a no-churn method—so you can enjoy this classic Italian gelato right at home!
Ingredients
WITH Ice Cream Maker:
- Prep Time: 1 Hour (30 Minutes of cooling in the refrigerator + 30-40 Minutes in the ice cream maker)
- Cook Time: 5 Min
- Servings: 6-8 people (about 750 g / 5 cups of Stracciatella Gelato)
WITHOUT Ice Cream Maker:
- Prep Time: 5 Hours 30 Minutes (30 Minutes of cooling in the refrigerator + about 5 Hours in the freezer)
- Cook time: 5 Min
- Servings: 6-8 people (about 750 g / 5 cups of Stracciatella Gelato)
- 150 g (¾ cup) of granulated sugar
- 350 ml (1 ½ cups) of fresh whole milk
- 250 ml (1 cup) of fresh heavy cream
- 100 g (3.5 oz) of dark chocolate
Kitchen Tools and Equipment
Gelatiera
The most useful tool for making authentic Italian stracciatella gelato is for sure an ice cream maker or Gelatiera. There are various types of Gelato makers, but the best is the one that has a compressor that cools while churning the stracciatella gelato.
Let's have a look at some of them:
- The best performing gelato machines are Musso ice cream makers. They are made entirely in Italy but have spread successfully throughout the world. The smaller model is made for home use but has the same features as the professional machines. Lello 4080 Musso Lussino 1.5-Quart Ice Cream Maker is easy to use, perfect for professional results at home. Small, with a large, non-removable bowl. The spatula is made of stainless steel. It has a powerful and robust refrigeration system to achieve professional performance without pre-cooling.
- Another high-performance ice cream maker is the Whynter ICM-200LS Automatic Ice Cream Maker (built-in compressor, no pre-freezing). Incredibly easy to use, you can create delicious gelato in the comfort of your own home. Ideal for entertaining, this high capacity unit makes up to two quarts of your favorite frozen dessert in a single batch.
- Other types of gelato makers, without a compressor, plan to keep the special container of the machine in the freezer many hours ahead of time to cool the ingredients while mixing them, but its autonomy is quite short. Among these I recommend Cuisinart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker which in my opinion is inexpensive and practical.
Other Kitchen Tools
- If you want to make stracciatella gelato without an ice cream maker, the result is still good if you follow our step-by-step recipe. A gelato container is useful in this case. It's still a necessary tool, either in case you don't consume all the gelato right away or if you make gelato with an ice cream maker.
- Other accessories to serve your homemade stracciatella gelato can be the tool to make the ice cream scoops or the handy scoops to make sundaes of gelato.
- To melt the chocolate, you need a non-stick stainless steel double-boiler.
- If you prefer to cut the chocolate into small pieces you need a sharp knife or a chocolate grater.
Instructions
How to Make Stracciatella Gelato WITH Ice Cream Maker
Step 1) - In a thick-bottomed saucepan, combine the sugar, whole milk, and heavy cream. Stir well and heat over low heat, making sure the mixture never reaches a boil. Cook for about 5 minutes, until the sugar has completely dissolved.
If you notice the mixture starting to boil, immediately remove it from the heat or lower the flame. Once ready, 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) - After the mixture has cooled, pour it into your ice cream maker. Start the machine and follow the manufacturer's instructions. Typically, the churning process takes 30 to 40 minutes.
Note: For the best results, we recommend using an ice cream maker with a built-in compressor, as it continuously cools the mixture while churning—just like professional gelato machines!
Step 3) - When the gelato is almost ready (after about 30 minutes of churning), it’s time to add the chocolate. First, melt the dark chocolate in a double boiler (bain-marie) until smooth.
Step 4) - Slowly pour the melted chocolate directly into the ice cream maker while the gelato is still churning. As the warm chocolate touches the cold gelato, it solidifies instantly. The spinning motion of the machine breaks the chocolate into small, irregular flakes, distributing them evenly throughout the gelato.
Did you know? The name Stracciatella comes from this very process! In Italian, "stracciare" means "to tear into small pieces", referring to the delicate shards of chocolate dispersed in the gelato.
Once the chocolate is fully incorporated, your homemade Stracciatella Gelato is ready! Serve immediately for the creamiest texture - freshly churned gelato is simply unbeatable!
How to Make Stracciatella Gelato WITHOUT Ice Cream Maker
Step 1) - In a saucepan, combine the sugar and whole milk. Stir and cook over low heat for about 5 minutes, ensuring the mixture does not boil.
Once the sugar has completely dissolved, remove from 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) - While the mixture is cooling, whip the heavy cream using a stand mixer or an electric whisk. Whip until soft peaks form, creating a light and airy texture.
Step 3) - Once the milk mixture has cooled, gently fold it into the whipped cream. Use a spatula and mix in an upward motion to maintain the airy consistency.
Step 4) - Pour the gelato mixture into a gelato container or a freezer-safe dish. Place it in the freezer for about 5 hours.
To prevent ice crystals from forming and to keep the texture smooth and creamy, you’ll need to stir the gelato every 30 minutes. Remove it from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
This step is essential for achieving a creamy consistency without an ice cream maker, so don't skip it!
Step 5) - About halfway through the freezing process (after approximately 2.5 hours), when the gelato has thickened but is still soft, it’s time to add the chocolate.
Chop the dark chocolate into small pieces, then melt it in a double boiler until smooth. Finally, slowly drizzle the warm melted chocolate over the semi-frozen gelato.
The chocolate will solidify upon contact with the cold gelato. Stir gently to break the hardened chocolate into thin flakes and small shards.
Once the chocolate is fully incorporated, return the gelato to the freezer and let it set for the remaining time.
Your homemade Stracciatella Gelato is now ready! Serve and enjoy this authentic Italian treat straight from your kitchen!
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Storage
Enjoy your homemade Stracciatella Gelato fresh for the best texture and flavor.
If stored in the freezer too long, ice crystals may form, affecting its creamy consistency. To keep it smooth, store it in an airtight container for up to one week.
Tip: If the gelato becomes too hard, let it sit in the refrigerator for 10-15 minutes before serving.
Tips and Variations
Stracciatella Gelato is all about contrast—the smooth, creamy Fior di Latte gelato base paired with the crunchy, slightly bitter dark chocolate. Since this is a classic flavor, variations are minimal to preserve its authenticity.
Vanilla Twist: Some people like to add vanilla for extra aroma. You can infuse the gelato base with vanilla bean seeds or use ½ teaspoon of vanillin powder.
Cocoa Powder: To enhance the chocolate flavor and slightly darken the base, add 1 teaspoon of unsweetened cocoa powder. This gives a subtle color without overpowering the Fior di Latte.
Chocolate Choice: According to pastry chef Enrico Panattoni’s original recipe, dark chocolate with at least 58% cocoa is essential. If you prefer a more intense bitterness, opt for a higher percentage.
Chopped vs. Melted Chocolate: While the authentic method involves drizzling melted chocolate into the gelato, some prefer using finely chopped chocolate for convenience. If you go this route, chop the chocolate finely so that it creates a mix of tiny flakes and small chunks that blend seamlessly into the gelato. Avoid chocolate chips—they stay too uniform and don’t create the signature texture of Stracciatella.
History
Stracciatella Gelato was invented in 1961 in Bergamo by Enrico Panattoni, a Tuscan pastry chef who had moved there in the 1940s and opened the renowned pastry shop "La Marianna".
Panattoni’s specialty was Fior di Latte Gelato, and one day, he experimented by drizzling hot melted dark chocolate into the churning gelato. As the chocolate hit the cold mixture, it hardened and shattered into delicate flakes, creating a unique texture.
The effect reminded him of Stracciatella alla Romana, a traditional egg-drop soup, which inspired the name "Stracciatella Gelato". Interestingly, while the soup was once well known, today, the word "Stracciatella" is more commonly associated with this beloved Italian gelato flavor.
Recipe Card
Authentic Stracciatella Gelato Recipe
Ingredients
- 150 g granulated sugar - ¾ cup
- 350 ml milk - 1 ½ cups (fresh and whole)
- 250 ml fresh heavy cream - 1 cup
- 100 g dark chocolate - 3.5 oz
Instructions
How to Make Stracciatella Gelato WITH Ice Cream Maker
- In a thick-bottomed saucepan, combine the sugar, whole milk, and heavy cream. Stir well and heat over low heat, making sure the mixture never reaches a boil. Cook for about 5 minutes, until the sugar has completely dissolved.If you notice the mixture starting to boil, immediately remove it from the heat or lower the flame.
- Once ready, 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.
- After the mixture has cooled, pour it into your ice cream maker. Start the machine and follow the manufacturer's instructions. Typically, the churning process takes 30 to 40 minutes.
- When the gelato is almost ready (after about 30 minutes of churning), it’s time to add the chocolate. First, melt the dark chocolate in a double boiler (bain-marie) until smooth.
- Slowly pour the melted chocolate directly into the ice cream maker while the gelato is still churning. As the warm chocolate touches the cold gelato, it solidifies instantly. The spinning motion of the machine breaks the chocolate into small, irregular flakes, distributing them evenly throughout the gelato.
How to Make Stracciatella Gelato WITHOUT Ice Cream Maker
- In a saucepan, combine the sugar and whole milk. Stir and cook over low heat for about 5 minutes, ensuring the mixture does not boil.
- Once the sugar has completely dissolved, remove from heat and transfer the mixture to a stainless steel bowl with a lid. Let it cool in the refrigerator for about 30 minutes.
- While the mixture is cooling, whip the heavy cream using a stand mixer or an electric whisk. Whip until soft peaks form, creating a light and airy texture.
- Once the milk mixture has cooled, gently fold it into the whipped cream. Use a spatula and mix in an upward motion to maintain the airy consistency.
- Pour the gelato mixture into a gelato container or a freezer-safe dish. Place it in the freezer for about 5 hours.
- To prevent ice crystals from forming and to keep the texture smooth and creamy, you’ll need to stir the gelato every 30 minutes. Remove it from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
- About halfway through the freezing process (after approximately 2.5 hours), when the gelato has thickened but is still soft, it’s time to add the chocolate.Chop the dark chocolate into small pieces, then melt it in a double boiler until smooth.
- Finally, slowly drizzle the warm melted chocolate over the semi-frozen gelato.The chocolate will solidify upon contact with the cold gelato. Stir gently to break the hardened chocolate into thin flakes and small shards.
- Once the chocolate is fully incorporated, return the gelato to the freezer and let it set for the remaining time.Your homemade Stracciatella Gelato is now ready! Serve and enjoy this authentic Italian treat straight from your kitchen!
Notes
- The best ice cream maker you can find on the market is the one with a compressor that cools while churning the gelato. This ice cream maker is very similar to the professional ones and is the one we used for this recipe. An high-performance ice cream maker is the Whynter ICM-200LS Automatic Ice Cream Maker (built-in compressor, no pre-freezing). Incredibly easy to use, you can create delicious gelato in the comfort of your own home. Ideal for entertaining, this high capacity unit makes up to two quarts of your favorite frozen dessert in a single batch.
Paul Duce says
I use 70% cacao chocolate when making this recipe. The only deviation I make is adding just a touch of salt and vanilla. Of all the gelato flavors I have made, this one is the most popular in the house!
Prez says
Made this recipe I have the cuisine art ice100 and the result was phenomenal. Thank you for the recipie