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 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.
Plus, 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?
Make the Blackberry Puree:
- 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.
Make the Gelato:
Pour the mixture into your ice cream maker and let the machine do the work.
How to Serve:
When blackberry chocolate chip gelato is frozen and ready, just scoop some into pretty dessert glasses.
Garnish each glass with a blackberry on top or on the side, along with a mint leaf, and serve!
NOTES and TIPS for Success!
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*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.
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*Reserve aside about 1/4 cup puree, serve as a sauce to spoon some on gelato for extra flavor!
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*Also, you can use semi-sweet mini chocolate chips instead of the chunks.
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*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.
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*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. That’s because gelato contains more whole milk than cream, and sometimes they’re 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 and delicious!
Yield: 3 + 1/2 quarts / 12 cups
Blackberry Chocolate Chip Gelato
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:
- Process 4 cups of fresh blackberries, sugar, and lemon juice in a blender until smooth.
- Pour mixture through a fine wire-mesh strainer to remove seeds, pressing and swirling gently with a rubber spatula; discard any solids.
- Yields: 1+1/2 cups
For the Gelato Mixture:
- 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.
- 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.
- 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.
- Transfer gelato to an airtight freezer-safe container, until freezes, about 2 hours.
- 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!
- 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 servingsServing Size:
1 cupAmount Per Serving: Calories: 230Total Fat: 10.6gSaturated Fat: 6.3gCholesterol: 36mgSodium: 42mgCarbohydrates: 30.8gFiber: 2.6gSugar: 28.5gProtein: 3.8g
…Thanks for Pinning!
wow it so delicious i love to eat this
Thank you Sarah!
Gosh, your gelato looks amazing! What a gorgeous color and I guess I’ll have to make it to taste it 🙂
Susan, It’s tastes so sweet and delicious! You have to make this one!
I’m crazy about gelato and this one looks fabulous!
We are too Barbara and this one is a keeper!
Thanks Cheri! The blackberries are so sweet this time of year – I can’t wait to do another post using them.
Have a great week!
xo Anna
I think that this blackberry chocolate chip could be my most favorite flavor, love everything about this;)
Hello there on your new site! I had to look around to see where to comment! The writing here is also extremely small and rather light grey. Are you able to change this? Otherwise, it all looks very lovely and I’ll be back really soon to look around properly!
HI Sandra! I think I can change it to make it look better, thanks again! I get on it!