Low-Fat Chocolate Gelato

Follow our step-by-step guide on how to make Low-Fat Chocolate Gelato.

1. Step 1

   Start by whisking together 1/4 cup of skim milk and the cornstarch in a small bowl until you achieve a smooth slurry. This will help thicken your gelato later on.

2. Step 2

   In a small saucepan, combine the remaining skim milk, white sugar, and high-quality cocoa powder. Place it over medium heat and stir constantly until the mixture comes to a gentle boil. This is where the magic begins!

3. Step 3

   Once boiling, add the optional instant espresso powder for an extra depth of flavor, followed by your cornstarch slurry. Keep stirring until the mixture thickens to a pudding-like consistency, which should take about 2 minutes. Then, remove it from the heat and transfer it to a metal bowl.

4. Step 4

   To cool the mixture quickly, fill a larger bowl with ice water and set your bowl of gelato mixture inside it. Stir frequently for about 7 minutes until it’s nicely chilled.

5. Step 5

   After cooling, cover the bowl with plastic wrap and refrigerate for about 20 minutes to ensure it’s completely chilled. This step is crucial for achieving that perfect gelato texture!

6. Step 6

   Now, it’s time to churn! Pour the chilled gelato mixture into your ice cream maker and freeze according to the manufacturer’s instructions, which usually takes around 20 minutes.

7. Step 7

   Once churned, transfer the gelato into a freezer-safe container. Cover it well and freeze for about 10 minutes to firm it up before serving.