Stracciatella ice cream, with its delightful combination of creamy vanilla and fine chocolate shards, is a classic Italian gelato. This recipe is for an incredibly easy no-churn stracciatella ice cream that only takes 10 minutes of hands-on prep time using four staple ingredients. A simple, yet delicious chocolate chip gelato, that’s perfect on its own or as a topping for your favorite dessert.
What is stracciatella ice cream?
Stracciatella gelato was introduced by Enrico Panattoni in the charming town of Bergamo in Italy in 1962. The chocolate-studded ice cream is a popular Italian dessert known for its simple yet delightful combination of creamy vanilla or sweet milk-based ice cream with thin, irregularly shaped chocolate shards or flakes running through it. The name “stracciatella” is derived from the Italian word “stracciare,” which means “to shred” or “to tear,” reflecting the way the chocolate is added to the ice cream.
Why you’ll love this recipe
- No-churn chocolate chip ice cream, no ice cream maker needed
- 10 minutes of hands-on prep only
- 4 staple ingredients is all you need
- Condensed milk – Sweetened condensed ice cream as sweetness to this no-churn ice cream.
- Cream – Full-fat cream adds richness to this gelato.
- Chocolate – Shaved chocolate, chocolate chips, or flakes all work well for stracciatella ice cream. Traditionally made with semi-sweet or dark chocolate, you can also use milk or white chocolate for a sweeter version.
- Vanilla – Vanilla extract adds extra richness and flavor to this ice cream. You can also use vanilla essence or fresh vanilla beans.
How to make condensed milk ice cream
- In a large bowl, whisk the cream and vanilla until soft peaks form.
- Gently fold in the sweetened condensed milk and chocolate chips.
- Transfer the ice cream mixture into a freezer-proof container such as a lidded glass or plastic container or line a clingfilm-lined bread tin.
- Freeze for a minimum of 4 hours or until fully set. Remove from the freezer and serve immediately.
- Don’t overmix: Stop whipping as soon as soft peaks form. Over-whipping can lead to a grainy texture in your ice cream.
- Adjust to taste: Taste your mixture before freezing and feel free to adjust the sweetness or add more vanilla according to your preference.
- Freeze until set: Allow the ice cream to freeze for at least 4 hours to ensure a creamy and scoopable texture.
Fruit swirl: Swirl in raspberry, strawberry, or cherry puree into the vanilla base before adding the chocolate shards.
Go nuts: Add chopped toasted nuts like almonds, hazelnuts, or pistachios. The combination of creamy ice cream, chocolate shards, and nuts provides extra texture and flavor.
Add crunch: Crushed amaretti add extra texture to this Italian ice cream
Tropical: Add shredded coconut for a tropical, Bounty-like twist. Garnish with toasted coconut flakes and sprinkle some chocolate shards on top.
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Condensed milk ice cream can be stored in the freezer in an airtight container for 2-3 weeks.
It usually takes 4-6 hours to freeze condensed milk ice cream properly. For the best results, let it freeze overnight. Longer freezing times help improve the texture.
Stracciatella Ice Cream
- 2 cans sweetened condensed milk chilled, 14 oz / 395g each
- 1 cup full-fat milk chilled
- 3 tsp vanilla extract
- 3/4 cup chocolate chips
- Use a chocolate bar and a grater or a vegetable peeler to make chocolate shavings. Set aside.
- Using a stand-up blender or immersion blender, whisk 2 cans sweetened condensed milk 1 cup full-fat milk, 3 tsp vanilla extract thoroughly for 2 minutes to add air and create a light base for your ice cream.
- Gently fold in 3/4 cup chocolate chips into the mixture. Pour the ice cream mixture into a freezer-proof container or loaf pan and decorate the top with extra chocolate chips.
- Cover the container with a lid or plastic wrap and freeze the stracciatella ice cream for 4-6 hours or until fully set.