Stracciatella Gelato without Ice Cream Maker



of which Sugars23.7g26.3%
of which Saturates12.4g62.2%
* All data is per serving
Stracciatella Gelato without Ice Cream Maker Preview



1h 30m




Have you wondered just how amazing it would be to make your own ice cream at home? We did, and we were at first put off by the idea of having to buy an ice cream machine... But then we thought, machines are taking our jobs. It's time to hit back and get our jobs back! The result is truly remarkable: a refreshing stracciatella (chocolate chips) gelato made without ice cream machine!

Preparing this handmade ice cream is not hard at all, but it does require 2 minutes of your time every hour, for up to 8 hours. So it's ideal you do this when you are at home, say on a Sunday.

How does the ice cream maker work? It is basically freezing the mixture while stirring it constantly, thus preventing it from becoming a block of ice. The stirring will help develop tiny ice crystals whose structure keeps them apart from one another and makes it easy for you to spoon through. Alas, not very a scientific explanation but hopefully it makes our job clear: we need to stir the ice cream to make it creamy.

If we can stir it every 30 minutes, or even 1 hour, before it forms a block, then mission accomplished! In the steps below we will show you how to do it. Don't worry, it will be easy and effortless.


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ALLERGY ADVICE: For allergens, see ingredients in bold
Whole Milk500 mL
Granulated Sugar150 g
Vanilla Extract1 tsp
Double Cream200 mL
Dark Chocolate100 g

step 1

In a medium pan, heat the milk with the sugar and vanilla extract until the sugar is completely dissolved. The milk should be warm enough to melt the sugar but it must not boil. Place the pan with the warm milk in the fridge to cool down for 1 hour.

Step 1 Image 1

step 2

In a mixing bowl, whip the cream until fluffy and firm. This should take 2-3 minutes depending on the speed of your electric mixer. Next, gently incorporate the cream into the milk using a spatula.

Step 2 Image 1

step 3

Chop the dark chocolate into small bits, add them to the cream mixture and transfer it into a tin or plastic container suitable for freezing. To make the ice cream smooth and creamy, remove it from the freezer every hour, stir quickly with a spoon to break down the ice crystals and put it back. Repeat this step from 5 to 7 times and then leave to freeze overnight.

Your ice cream is now ready to be served with your favorite toppings. Enjoy!

Step 3 Image 1

Foodacious Tips

  • The smaller the chocolate chips are the better, or they will sink at the bottom of the tin in the freezer.

  • After the first 3 hours of being in the freezer, you should notice that the ice cream becomes harder on the edges as ice crystals form. Keep stirring every hour a few more times or until the ice cream is thick and no longer liquid.