I’ve always been a fan of gelato, especially during those warm summer days when ice cream feels a bit too heavy. Ever since I got my Ninja Creami, I’ve been experimenting with making different frozen treats at home. Let me tell you – making chocolate gelato in this machine is a game-changer.
What I love most about this recipe is how simple it is to create that smooth, rich texture you’d expect from an Italian gelato shop, right in your kitchen. You don’t need any special ingredients or complicated techniques. Just mix, freeze, and let the Ninja Creami work its magic.
If you’re like me and can’t resist a good chocolate dessert, this recipe is going to become your new go-to. The best part? You can control exactly what goes into it, and you can make it whenever the craving hits – no need to run to the store or wait in line at the gelato shop.
Why You’ll Love This Chocolate Gelato
- Restaurant-quality dessert – This Ninja Creami gelato turns out just as smooth and creamy as what you’d get at an Italian gelateria, but right in your own kitchen.
- Simple ingredients – You only need basic pantry staples and a few fresh ingredients to make this rich chocolate treat – no special or hard-to-find items required.
- Rich chocolate flavor – The combination of cocoa powder and dark chocolate creates a deep, satisfying chocolate taste that’s better than store-bought versions.
- Make-ahead friendly – While it needs freezing time, the actual hands-on prep takes just 15 minutes, and you can keep it in the freezer ready to process whenever you want gelato.
What Kind of Cocoa Powder Should I Use?
For gelato, Dutch-processed cocoa powder typically works best since it has a smoother, less acidic taste than natural cocoa powder. You’ll find both types at the grocery store – Dutch-processed usually comes in a darker color and might say “alkalized” on the label. While natural cocoa powder will work in this recipe, Dutch-processed gives your gelato that classic deep chocolate flavor you’d expect from Italian gelato shops. If you’re having trouble finding Dutch-processed cocoa, look for brands like Droste or Valrhona in the baking aisle, though any good quality cocoa powder will do the job. Just make sure you’re using unsweetened cocoa powder, not hot chocolate mix, which has added sugar and other ingredients.
Options for Substitutions
While gelato is a specific type of frozen dessert, there are some ingredients you can swap if needed:
- Full-fat milk: You can use 2% milk, but the texture won’t be as creamy. Avoid using skim milk as it will make your gelato icy. Plant-based milks like full-fat oat milk can work, but expect a slightly different texture.
- Heavy cream: Half-and-half can work in a pinch, though your gelato won’t be quite as rich. Don’t substitute with milk or light cream – the fat content is important for the right texture.
- Egg yolks: These are pretty crucial for authentic gelato texture. If you need an egg-free version, you’ll need to add 2 tablespoons of cornstarch to help thicken the base, but know the texture will be different.
- Cocoa powder: Any unsweetened cocoa powder works – Dutch process or natural. Just don’t use hot chocolate mix as it contains added sugar and other ingredients.
- Dark chocolate: Feel free to use milk chocolate or semi-sweet chocolate chips instead. You can even mix in crushed chocolate cookies or candy bars for a different twist.
- Vanilla essence: Vanilla extract, vanilla bean paste, or even a scraped vanilla bean pod will work great here. You can also skip it if you want pure chocolate flavor.
Watch Out for These Mistakes While Making
The biggest challenge when making Ninja Creami gelato is getting the base mixture too cold before processing – your pint should be frozen for at least 24 hours at the coldest setting of your freezer (ideally around -10°F or lower) to achieve the perfect scoopable texture.
A common mistake is not tempering the egg yolks properly, which can lead to scrambled eggs in your base – always whisk a small amount of hot milk mixture into the yolks first, then slowly add the tempered yolks back to the pot while stirring constantly.
To prevent a grainy texture, make sure to thoroughly dissolve both the cocoa powder and sugar in the warm milk mixture, and strain the final base through a fine-mesh sieve before freezing.
If your gelato comes out too hard or crumbly after processing, try letting it rest at room temperature for 5-10 minutes, then re-spin it using the Re-Spin function for the smoothest, creamiest result.
What to Serve With Chocolate Gelato?
This rich chocolate gelato is perfect for creating indulgent dessert combinations right at home! A warm, fudgy brownie or chocolate chip cookie makes an excellent base for a scoop (or two) of this creamy treat. I love adding simple toppings like fresh raspberries or sliced strawberries – the fruit adds a nice tartness that balances out the chocolate. For extra fun, set up a little sundae bar with chopped nuts, whipped cream, and a jar of warm caramel sauce to let everyone customize their dessert. If you’re serving this after dinner, a shot of espresso on the side makes for an amazing Italian-inspired affogato.
Storage Instructions
Keep Cold: Your homemade chocolate gelato will stay creamy and delicious in the Ninja CREAMi pint container with its lid on tight. Pop it in the freezer, and it’ll keep its best texture for up to 2 weeks. The back of the freezer is ideal since the temperature stays more consistent there.
Re-spin: If your gelato gets too hard or develops ice crystals after a few days (totally normal!), just pop the pint back into your Ninja CREAMi and use the Re-spin function. This will bring back that smooth, creamy texture you love. You might need to do this each time you serve after the first day.
Serve: For the best scooping experience, let your gelato sit at room temperature for about 5 minutes before serving. This helps it soften just enough to get that perfect gelato consistency. If you notice any ice crystals forming over time, just give it another quick re-spin in your Ninja CREAMi.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5 minutes |
| Total Time | 24 hours 15 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 14-18 g
- Fat: 65-75 g
- Carbohydrates: 70-80 g
Ingredients
- 1 teaspoon vanilla essence
- 1/3 cup white sugar
- 1 cup full-fat milk
- 3/4 cup heavy cream
- 2 egg yolks
- 2 tablespoons cocoa powder (unsweetened)
- 1/3 cup chunks of dark chocolate
Step 1: Prepare the Chocolate Mixture
In a pot, combine 1 teaspoon of vanilla extract, 1/3 cup of granulated sugar, 1 cup of whole milk, 3/4 cup of heavy cream, 2 egg yolks, 2 tablespoons of unsweetened cocoa powder, and 1/3 cup of chocolate chunks.
Cook this mixture on the stove over medium heat for 5 minutes, whisking constantly to ensure the eggs do not scramble.
Make sure the chocolate is fully melted and the mixture is smooth once the 5 minutes are up.
Step 2: Freeze the Mixture
Pour the chocolate mixture into a Ninja Creami pint container.
Be careful to ensure it does not exceed the max fill line.
Allow the pint to cool to room temperature, then place it in the freezer on a flat surface.
Freeze the mixture for 24 hours to let it set completely.
Step 3: Process in the Ninja Creami
After the 24-hour freezing period, remove the pint from the freezer.
Plug in your Ninja Creami machine and prepare it for use.
Take the lid off the pint, place the pint into the outer bowl, and cover it with the lid.
Secure the outer bowl into the machine by twisting it to the right until it locks into place.
Press the “Gelato” button and wait for your gelato to churn into a creamy treat.
Step 4: Enjoy Your Gelato
Once the process is finished, press and hold the button on the left side of the Creami to release and twist the bowl to the left, removing it from the machine.
Take off the lid of the outer bowl and remove the pint.
Your darkest chocolate gelato is now ready to be enjoyed.
Serve immediately and savor every rich, chocolatey bite!