Blackberry Chocolate Chip Gelato

July is National Ice Cream month!  So try this Blackberry Chocolate Chip Gelato.  It is a creamy, smooth gelato, loaded with crunchy dark chocolate pieces and fresh blackberry puree to create a very sweet blackberry-delicious tasting gelato! Perfect for summer entertaining, and especially tasty when blackberries are in a full season.

 

 

Blackberry Chocolate Chip Gelato is lusciously smooth and creamy-delicious. 

This recipe makes 12 cups of creamy gelato! It is made with an easy homemade blackberry puree which only takes 10 minutes to make.

Blackberry Chocolate Chip Gelato is a summertime classic and will surely wow your family and friends.

When blackberries are in season, they’re sweet, juicy, and less tart than any other time during the year.  And they’re super cheap to purchase during the months of July and August which makes buying them a “sweet” deal!

Do you love the flavor of blackberry?  Then you’ll love to try another treat, our Blackberry Lemon Crumble Bars.  Be sure to check it out!

 

How to Make BLACKBERRY CHOCOLATE CHIP GELATO:

• You will need 2 small (6-ounce) containers of fresh blackberries (about 4 cups), some sugar, and fresh lemon juice.

• Then pour those ingredients into a blender and puree until smooth.  Next, strain the mixture through a fine wire mesh strainer to remove all the seeds.

• Once the Blackberry Puree is ready to use in the mixture for the gelato, the rest is easy!  Pour the mixture into your ice cream maker and let the machine do the work.

• When blackberry chocolate chip gelato is frozen and ready,  just scoop some into pretty ice cream glasses, garnish each with a blackberry on top or on the side, along with a mint leaf and serve!

 

 

 

NOTES and TIPS for Success! 

• *The blackberry puree can be made several days in advance and refrigerated until ready to make the gelato. Just be sure to strain all the seeds.

• *Reserve aside about 1/4 cup puree, serve as a sauce to spoon some on gelato for extra flavor!

• *Also, you can use semi-sweet mini chocolate chips instead of the chunks.

• *Keep in mind, most ice cream machines call for 1.5 quarts or 2 quarts; therefore, you will need to divide the mixture in half and make it twice with the machine.

• *And last TIP: To help speed up some time, place your warm gelato mixture into your freezer to cool down quickly, about 1 hour; and make sure it’s really cold before pouring into your ice cream machine.

 

What is the difference between gelato and ice cream?

Even though gelato means “ice cream” in Italian, it is lighter in fat and more concentrated in flavor than ice cream simply because gelato contains more whole milk than cream, and sometimes their even made without egg yolks.

Ice cream usually contains a greater portion of heavy cream than milk, along with a couple of egg yolks or more, contains fatter, and is higher in cholesterol than gelato.  And since there is less fat in gelato to coat your palate, the more concentrated the flavor you will taste with gelato.

Also, gelato in Italy is slow-churned, making it a denser texture and creamier.  The temperature of gelato is also different.  It’s kept slightly warmer (around 10 degrees warmer) in their freezer storage units to give its silky smooth texture. 

Both techniques allow the flavors to come through more concentrated and taste even better.

 

Italy is known for its gelato.  Yes, we know.  And, thank goodness we don’t have to travel to Italy to enjoy a scoop!  ...right?!

But, we can easily enjoy gelato and make it at home, with an Ice Cream / Gelato Machine. 

So give it a try!

ENJOY!!

 

 

 

And, if you enjoy trying other gelato and ice cream flavors, try our Banana Chocolate Chip Ice Cream, it contains only 5 ingredients and NO Eggs! 

Also, try our Italian favorite dessert, our Tiramisu Ice Cream with Chocolate Chips, it’s creamy delicious!

 

Yield: 3+1/2 quarts / 12 cups

Blackberry Chocolate Chip Gelato

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Blackberry Chocolate Chip Gelato ~ is a creamy, smooth gelato, made with milk, heavy cream, sugar, pieces of crunchy dark chocolate, and fresh blackberry puree to create a very sweet blackberry-licious gelato flavor! Perfect for summer entertaining, and especially tasty when blackberries are in a full season.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For GELATO MIXTURE:

• 4 cups whole milk
• 2 cups heavy cream
• 1+ 2/3 cups sugar
• 2 Tbsp. vanilla extract
• Blackberry Puree - divided (recipe follows)
• Fresh blackberries
• 1/4 cup semi-sweet chocolate chunks (smashed into smaller pieces)
• Fresh mint
• optional: whipped cream

For BLACKBERRY PUREE:

• 4 cups fresh blackberries
• 1/4 cup sugar
• 1 Tbsp. fresh lemon juice

Instructions

For Blackberry Puree:

1. Process 4 cups of fresh blackberries, sugar, and lemon juice in a blender until smooth.
2. Pour mixture through a fine wire-mesh strainer to remove seeds, pressing and swirling gently with a rubber spatula; discard any solids.
3. Yields: 1+1/2 cups

For the Gelato Mixture:

1. Place whole milk, heavy cream, sugar, vanilla extract, and 1 +1/4 cups Blackberry Puree in a large saucepan (reserve 1/4 cup for serving). Bring mixture to a low simmer over medium heat, only to dissolve the sugar and to combine it well. Stirring it often until sugar dissolves. Do not bring to a boil, just warm it up enough until you see foam form at the edges. Remove from heat. Cool completely, about 1 hour. Place in an airtight container, chill for a few hours, or overnight, or 2 days is best.
2. Pour gelato mixture into a freezer can of a 4-quart ice cream machine, or pour 1/2 the mixture into a 1.5-quart machine ( and make 2 batches). Follow directions according to the machine, about 20 to 25 minutes.
3. Take 1/4 cup of chocolate chunks and place them into a small ziplock bag. Seal the bag. Gently smash the chunks into smaller pieces. Then, during the last 4 minutes of churning, add the chocolate pieces into the mixture.
4. Transfer gelato to an airtight freezer-safe container, until freezes, about 2 hours.
5. Serve with fresh blackberries on top, some fresh mint as a garnish, and maybe even a dab of Blackberry Puree (as a sauce) and some whipped cream!
6. yields: 12 cups

Notes

*The blackberry puree can be made several days in advance and refrigerated until ready to make the gelato. Just be sure to strain all the seeds.
*Reserve aside about 1/4 cup puree, serve as a sauce to spoon some on gelato for extra flavor!
*Also, you can use semi-sweet mini chocolate chips instead of the chunks.

*Keep in mind, most ice cream machines call for 1.5 quarts or 2 quarts; therefore, you will need to divide the mixture in half and make it twice with the machine.
*And last TIP: To help speed up some time, place your warm gelato mixture into your freezer to cool down quickly, about 1 hour; and make sure it's really cold before pouring into your ice cream machine.

Nutrition Information:

Yield:

12 servings

Serving Size:

1 cup
Amount Per Serving: Calories: 230Total Fat: 10.6gSaturated Fat: 6.3gCholesterol: 36mgSodium: 42mgCarbohydrates: 30.8gFiber: 2.6gSugar: 28.5gProtein: 3.8g

 

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Happy and enjoy making Summer Treats!  🙂

Thanks for stopping by! 

xo Anna and Liz