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    Home » Desserts » Chocolate Gelato Recipe with Cacao Nibs

    Chocolate Gelato Recipe with Cacao Nibs

    Jul 29, 2021 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Chocolate Gelato Recipe with Cacao Nibs (also called Chocolate Nibs) is made with chocolate upon chocolate, all blended together to create a super smooth, super creamy and rich bowl of pure deliciousness. It's a chocolate lover's dream!close up of chocolate gelato scoops with chocolate nibs in white bowl

    You can absolutely buy amazing ice cream and gelato. There are many incredible brands out there.

    However, it doesn't get much better homemade -- the process is fun and the result is dreamy.

    The cacao nibs (chocolate nibs) give this chocolate gelato recipe the perfect crunch that doesn't add more sugar, and balances the flavor.

    pile of cacao nibs on light wood cutting board

    What are cacao nibs?

    • Cacao nibs are pieces of cocoa beans from the Theobroma cacao tree.
    • How do we get them? Cocoa beans are fermented, dried, roasted and then cracked. After the beans have been cracked, a brittle shell, along with the nibs are left. The shells are then removed and we use the nibs.
    • Cacao nibs are also incredibly good for you! When pure, they’re naturally high in fibre, protein, and healthy fats. They are also low in sugar and an excellent plant-based source of iron.

    (And to make chocolate bars . . .  . once the shells are removed the cacao nibs are then ground into a paste with sugar and sometimes milk powder.)

    top view of a few chocolate gelato scoops with cacao nibs on top

    This recipe is really a double chocolate gelato recipe, and it's unbelievably rich, creamy and beyond delicious.

    How to Make it

    There are 3 stages to this Chocolate Gelato Recipe.

    Stage 1: Scald the milk, add the chocolate and mix until it's melted. Cool completely.

    Stage 2: With an electric mixer, blend the egg yolks with the sugar and then combine it with the chocolate mixture. When you blend the egg yolks with the sugar, mix until you get to the "ribbon stage" -- this is when you drizzle it and it rests for a few seconds on top before sinking in. (See below image.) Then cook, stirring almost constantly to make a custard. Cool completely.egg-sugar mixture with a drizzle of it on topStage 3: Churn the gelato.

    (More detailed instructions are below.)

    What is churning?

    • Churning is essentially mixing ice cream or gelato as the mixture freezes.
    • It can be done by machine or by hand. The former is much easier! It helps prevent ice crystals from forming and creates a super smooth texture.

    My favorite part in the chocolate gelato (or ice-cream) making process, is when the lid is first removed after churning to reveal this luscious sight.

    Just look at that!

    chocolate gelato in ice cream machine

    Gelato vs. Ice Cream

    • Gelato is typically churned much more slowly than ice cream, therefore less air is incorporated into it, making it more dense.
    • Gelato is served at a slightly warmer temperature than ice cream, which naturally makes it softer.
    • And finally, gelato is actually made with less fat than ice cream, making its flavor more intense.

    Recipe Tips and Substitutions

    • You must have patience. As noted above, there are 3 stages to making this Chocolate Gelato with Cacao Nibs: 1), melting chocolate into milk, 2), cooking the egg-sugar mixture with the chocolate-milk mixture to make a custard, and 3), churning. After stage 1 and 2, the ingredients must completely cool before moving on. The best way to do this is over a couple days -- I typically do stage one in the morning and let it cool for a few hours. Then I do stage two that afternoon and let it cool overnight. And stage three happens the next day.
    • Make sure to mix the egg yolks with the sugar long enough -- to achieve the "ribbon stage." (See above image.)
    • After you make the custard, strain the mixture to be sure it's lump free.
    • I use semisweet chocolate in this recipe, you can also use bittersweet if your prefer.
    • As I said the cacao nibs are the perfect crunch in this recipe -- however, if you're not into them and still want the crunch, mini chocolate chips would be next best. And of course, you can opt out of all add-ins and go for just a super smooth creaminess.
    • If the gelato is especially hard when you're ready to serve it, let it sit at room temperature until it's as soft as you'd like.

    a few scoops of chocolate gelato in a white bowl

    I hope you enjoy every last scoop (and lick!) of this Chocolate Gelato recipe!

    More delicious gelato recipes:

    • Kahlúa Espresso Gelato Recipe
    • Fresh Mint Gelato wtih Chocolate
    • Best Banana Gelato
    a few scoops of chocolate gelato in a white bowl

    Chocolate Gelato Recipe with Cacao Nibs

    Valentina K. Wein
    This Chocolate Gelato Recipe with Cacao Nibs (also called Chocolate Nibs) is made with chocolate upon chocolate, all blended together to create a super smooth, super creamy and rich bowl of pure deliciousness. It's a chocolate lover's dream!
    *Give yourself at least a day to make this, as there are a couple of waiting periods, and freezing times.
    *Makes about 1 ¾ quarts.
    5 from 5 votes
    Print
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Cooling/Freezing 1 day d
    Total Time 1 day d 27 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 14
    Calories 481 kcal

    Ingredients
     
     

    • 4½ cups whole milk
    • 25 ounces (about 5 cups) finely chopped semisweet chocolate
    • 5 large egg yolks
    • ½ cup granulated sugar
    • 1 cup cacao nibs

    Instructions
     

    • Scald the milk and add the semisweet chocolate. Pour the milk into a very large pot. Place it over medium-low heat and scald it. Tiny bubbles will appear on the edges of the pot and it should be very hot, but not boiling. Add the semisweet chocolate and gently stir until it's completely melted into the milk. Remove the pot from the heat. Let this cool to room temperature, at least 2 hours.
    • Mix the egg yolks and sugar. In a medium sized mixing bowl, use an electric mixer to whip the egg yolks with the sugar. Mix until it's very thick and pale yellow. When you drizzle it with a spoon it should rest for a second or two on top before sinking back into the rest of the mixture -- this is called the "ribbon stage."
    • Combine both mixtures to make a custard. On a low speed, gradually pour the cooled chocolate mixture into the egg mixture, and blend just until it's evenly combined. Pour this back into the pot and place it over medium-low heat. Stirring almost constantly with a wooden spoon, cook until becomes about twice as thick -- a custard. This should take about 8 minutes. Remove from the heat immediately, strain into a large bowl or another pot, and let it cool completely, at least 3 hours and ideally overnight. (Once it's room temperature, cover it with plastic wrap and refrigerate.)
    • Add the cacao nibs and churn. Gently mix in the cacao nibs, transfer to an ice-cream maker and chrun/freeze according to the machine instructions.
    • Freeze. Place it in the freezer for about 6 hours for it to become more firm, or have it soft right away!

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 481kcal
    Keywords best gelato recipes, good for chocoalte lovers
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. angiesrecipes

      July 30, 2021 at 2:47 am

      I adore cacao nibs and love to snack on them 🙂 Your chocolate ice cream looks so creamy and tempting!

      Reply
      • valentina

        July 31, 2021 at 1:07 pm

        Thanks, Angie. I agree, they make for a great (healthy!) snack. Enjoy. 🙂 ~Valentina

        Reply
    2. Marissa

      July 30, 2021 at 11:07 am

      5 stars
      I spotted a bag of cacao nibs in my pantry earlier this week and thought, "What should I make with these?" Now I know! This gelato truly does look luxurious, Valentina!

      Reply
      • valentina

        July 31, 2021 at 1:05 pm

        Thank you so much, Marissa! Have a great weekend. 🙂 ~Valentina

        Reply
    3. Chef Mimi

      July 31, 2021 at 4:27 am

      Mmmmmm I’m afraid if I made this I wouldn’t be able to stop eating. It. Seriously. What a lovely recipe.

      Reply
      • valentina

        July 31, 2021 at 1:05 pm

        Awww thank you, Mimi. That's exactly my current problem. 😉 ~Valentina

        Reply
    4. Gerlinde

      July 31, 2021 at 8:59 pm

      5 stars
      I can’t resist a good chocolate gelato. This looks wonderful. Somewhere I have some coco nibs,

      Reply
      • valentina

        August 03, 2021 at 10:47 pm

        Find the nibs! 😀 Thanks, Gerlinde. ~Valentina

        Reply
    5. Ben | Havocinthekitchen

      August 03, 2021 at 1:37 pm

      5 stars
      Valentina, this gelato looks and sounds fantastic - so rich, smooth, and irresistibly inviting! I've only made gelato once at home (As you mentioned, it requires patience. Perhaps, more patience than any other type of ice cream), so this post is encouraging to make it again. Also, loving the addition of cacao nibs.

      Reply
      • valentina

        August 03, 2021 at 10:48 pm

        Hi Ben. Yes, lots of patience. Particularly tricky when waiting for something chocolate. 😉 ~Valentina

        Reply
    6. Liz Berg

      August 03, 2021 at 3:35 pm

      5 stars
      Oh, my gosh, my family is going to love this! Time to break out my ice cream maker!

      Reply
      • valentina

        August 03, 2021 at 10:48 pm

        Thanks, Liz. Hope you break out the machine and enjoy! 🙂 ~Valentina

        Reply
    7. John / Kitchen Riffs

      August 04, 2021 at 7:52 am

      Sigh, I want this. It's not even 10 in the morning, and now I'm SO craving this to eat right now. 🙂 Good stuff -- thanks.

      Reply
      • valentina

        August 08, 2021 at 1:47 pm

        Thanks, John. Happy I tempted you. 😉 ~Valentina

        Reply
    8. 2pots2cook

      August 05, 2021 at 9:15 am

      5 stars
      This is absolutely one of the desserts we can easily become addicted of ! And again, you brought it up to a higher, healthier level ! 🙂

      Reply
      • valentina

        August 08, 2021 at 1:47 pm

        Thanks, Davorka. Yes, we must think of the healthy benefits. 😉 ~Valentina

        Reply
    9. Jeff the Chef @ Make It Like a Man!

      August 08, 2021 at 7:27 am

      I've never made gelato. I don't know if your recipe is typical, but I think it's cool that this gelato doesn't have any cream. You mentioned that gelatos are lower in fat than ice cream; perhaps that's why. Anyway, man, does it look chocolatey! And I already love nibs, so I'm all in!

      Reply
      • valentina

        August 08, 2021 at 1:48 pm

        Hi Jeff. Thanks! Hope you try making gelato. Super fun and of course delicious. 🙂 ~Valentina

        Reply
    10. Karen (Back Road Journal)

      August 08, 2021 at 9:39 am

      I'm a chocolate lover as well as a gelato lover and this looks so, so good!

      Reply
      • valentina

        August 08, 2021 at 1:49 pm

        I'm with you. Gelato and chocolate and together and independently two of my favorite things. 🙂 ~Valentina

        Reply
    11. David Scott Allen

      August 15, 2021 at 11:20 am

      Chocolate — it’s my favorite food group! This sounds wonderful and perfect for our hot weather!

      Reply
      • valentina

        August 16, 2021 at 1:02 pm

        It is a food group, right!? 😉 Hope you are able to stay cool. Yes, lots of ice cream and gelato will help -- and maybe a dip in a pool. 🙂 ~Valentina

        Reply
    12. Randy Simon

      October 24, 2022 at 8:51 am

      For people who can’t have dairy, the milk substitute NotMilk works perfectly for this recipe. All the directions and amounts are unchanged. It is indistinguishable from the real thing.

      Reply
      • valentina

        October 24, 2022 at 1:09 pm

        Hi Randy, Thank you so much for sharing this information with us, and I'm so happy it worked so well. Enjoy! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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