Blackberry Chocolate Chip Gelato
Recipe type: Dessert / Frozen Gelato
Prep time: 
Cook time: 
Total time: 
Serves: 3+1/2 quarts / 12 cups
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 full season.
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1+ ⅔ cups sugar
  • 2 Tbsp. vanilla extract
  • Blackberry Puree - divided (recipe follows)
  • Fresh blackberries
  • ¼ cup semi-sweet chocolate chunks (smashed into smaller pieces)
  • Fresh mint
  • optional: whipped cream
  • 4 cups fresh blackberries
  • ¼ cup sugar
  • 1 Tbsp. fresh lemon juice
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 ¼ 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 over night, or 2 days is best.
  2. Pour gelato mixture into a freezer can of a 4-quart ice cream machine, or pour ½ 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 ¼ 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 garnish, and maybe even a dab of Blackberry Puree (as a sauce) and some whipped cream!
  6. yields: 12 cups
*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 ¼ 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 calls 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.
Recipe by 2 Sisters Recipes by Anna and Liz at