Stracciatella ice cream
If you are craving a creamy dessert, why not try our homemade stracciatella ice cream? This recipe sticks to the old-fashioned base of milk, cream, sugar, egg, and vanilla, with delicate flakes of dark chocolate laced through for that iconic crunch. Scoop it into a cone, pile it into a bowl, or take a bite straight from the freezer.
Ingredients
|
Egg
|
1 |
|---|---|
|
Sugar
|
100 g |
|
Double cream
|
150 ml |
|
Vanilla pod, scraped for seeds or vanilla paste
|
½ |
|
Milk
|
250 ml |
|
Dark chocolate
|
100 g |
Instructions
Ice cream
Chocolate flakes
Stracciatella ice cream
Recommended information
Serving suggestion
Temper the chocolate
Tempering the chocolate is key to crisp, delicate flakes in your ice cream. Melt it gently over low heat until smooth, then let it cool to around 31–32 °C before using it. A kitchen thermometer is the best way to check, but if you do not have one available, touch a small drop to the inside of your wrist – it should feel slightly cool, not warm.
Use hot water for easy scooping
For smooth and effortless scooping, dip your ice cream scoop in hot water before each scoop. The warmth helps it glide through the mixture without forcing or cracking it. You can also take it out of the freezer a few minutes before serving to soften it slightly.
Serve with style and flavour
Scoop stracciatella ice cream into a waffle cone for a classic look or into a glass dessert bowl for an elegant touch. Drizzle with glossy chocolate sauce, garnish with fresh raspberries or cherries, and sprinkle toasted nuts for extra crunch. A swirl of whipped cream makes it even more decadent and turns a simple scoop into a beautifully presented treat.
FAQ: Questions about stracciatella ice cream
Below, we answer the most common questions so you can make and store stracciatella ice cream without any trouble.
What is stracciatella ice cream?
Stracciatella ice cream is an Italian classic that originated in the 1960s at La Marianna, a gelateria in Bergamo. It is made with a vanilla base and delicate flakes of dark chocolate. The name stracciatella comes from the Italian word stracciare, meaning "to shred" or "to tear," referring to the delicate chocolate pieces scattered throughout the mixture.
How is stracciatella ice cream made traditionally?
Traditional stracciatella ice cream is made using a milk-based gelato. The base is churned in an ice cream maker until partially frozen, and then melted dark chocolate is drizzled in a thin stream while the machine continues to churn. As the chocolate hits the cold ice cream, it hardens instantly and breaks into delicate flakes, creating the signature texture.
Can I make stracciatella ice cream without an ice cream maker?
Absolutely! Our recipe is designed specifically for a no-churn method, so there is no need for an ice cream maker. To achieve a creamy consistency, whisk the cream until it thickens slightly before combining it with the other ingredients. Stir the mixture a few times as it freezes to keep it light, then fold in the chocolate flakes once it reaches a soft, frozen texture.
How should stracciatella ice cream be stored?
Stracciatella ice cream should be stored in an airtight, freezer-safe container. To keep it creamy and prevent ice crystals, press a piece of baking paper or cling film directly onto the surface before sealing the lid. This reduces air exposure and helps it stay smooth. It is best enjoyed within 3 months.
Nutritional values
Nutritional value, per
1651 Kcal
| Fibre | 0 gram fibers |
| Protein | 28 gram |
| Carbohydrates | 167.1 gram |
| Fat | 97.1 gram |
Other recipes
Indulge in stracciatella ice cream
There is always time to lose yourself in the pleasure of stracciatella ice cream, and when it is homemade, it tastes even better. Maybe it is the silky-smooth texture, the dark chocolate flakes, or just the pure satisfaction of knowing you made it yourself. Whatever it is, once you have a batch in the freezer, you will always find an excuse to grab another scoop.
Love making sweet treats from scratch? Then, our lemon sorbet, white chocolate cheesecake, and elderflower cordial should be next on the list.
Rich vanilla base with dark chocolate flakes
The rich vanilla base is creamy and full-bodied, with a warm, fragrant sweetness from real vanilla and the perfect amount of sugar to keep it sweet. Dark chocolate flakes are scattered throughout, their slight bitterness and deep cocoa intensity playing nicely against the sweetness. They introduce a delightful bite before melting away on the tongue.
Discover a smooth and creamy classic
Stracciatella ice cream was born in Italy in the 1960s, all thanks to a little creativity at a gelateria in Bergamo. Inspired by a rustic egg drop soup, the idea was simple but genius. Melted chocolate was poured into vanilla gelato, setting into delicate little flakes as it cooled. And just like that, a classic was made.
We are keeping that same spirit alive with our homemade version, which is smooth, creamy, and full of those characteristic crisp chocolate pieces. And the best part is that this no-churn recipe means there is no need for an ice cream maker, so nothing stands in the way of making it yourself!
A delightful treat for all ages
Stracciatella ice cream is a dessert that makes everyone happy, no matter how old they are. Kids love the creamy sweetness and little chocolate flakes hiding in every scoop, while adults appreciate the homemade touch that makes it extra special. But instead of simply enjoying it, why not turn it into a fun family activity?
The smallest hands can whisk the egg and sugar, while older kids can pour and stir the ingredients, making sure everything blends smoothly. The grown-ups melt the chocolate and turn it into those delicate flakes that make this treat so special. Everyone plays a part, and in the end, there is a homemade treat waiting in the freezer for all to enjoy.
Add your own touch
Swap some of the dark chocolate for milk chocolate to give the ice cream a creamier sweetness, or white chocolate to make it even sweeter. You can even use all three types for a triple-chocolate experience. But remember to melt them separately to keep their flavours distinct, so every scoop has a mix of different chocolate chunks.
A drizzle of honey in the base contributes a subtle floral sweetness, while a pinch of espresso powder intensifies the chocolate, bringing out its bolder side without taking over. A touch of sea salt makes the sweetness even more pronounced, so stir it into the mixture before freezing or sprinkle it on top after scooping.
