Scoop&Slush

Triple Chocolate Gelato

Cocoa, fudge, and melted chocolate chunks in one cooked custard. Three chocolates deep, dense and dark, spun on the gelato program.

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Triple Chocolate Gelato
Ninja CreamiPrep
15 minFreeze
24 hoursMakes
1 pint · 4 servings

Why you’ll love this

Three chocolates deep and proud of it; cocoa, fudge, and melted chunks cook into a custard that spins dense, dark, and silky smooth; it is the pint for people who read the dessert menu first. Serve small scoops after big dinners and watch the whole table go quiet.

What you’ll need

A few simple ingredients for a big, delicious idea.

Egg yolks
Egg yolks
Dark brown sugar
Dark brown sugar
Dark cocoa powder
Dark cocoa powder
Chocolate fudge topping
Chocolate fudge topping
Heavy cream
Heavy cream
Whole milk
Whole milk
Chocolate chunks
Chocolate chunks

Triple Chocolate Gelato

Ninja CreamiPrep 15 min24 hours

Ingredients

Instructions

  1. Whisk the custard base

    Put the egg yolks, sugar, cocoa powder, and chocolate fudge topping in a small saucepan and whisk until fully combined and the sugar is dissolved. For a Deluxe pint, use 6 egg yolks, ⅓ cup plus 2 tablespoons sugar, 3 tablespoons cocoa powder, and 1½ tablespoons fudge topping.

  2. Add the cream and milk

    Add the heavy cream and milk to the saucepan and stir to combine. For a Deluxe pint, use 1¼ cups heavy cream and 1 cup whole milk.

  3. Cook the base

    Place the saucepan on the stove over medium heat, stirring constantly. Cook until the temperature reaches 165 to 175 degrees F on an instant read thermometer.

  4. Melt in the chunks and chill

    Take the base off the heat and stir in the chocolate chunks (3 tablespoons for a Deluxe pint), whisking to melt them in. Pour through a fine mesh strainer into an empty pint, set the pint in an ice bath, and once cooled, place the storage lid on and freeze for 24 hours.

  5. Set up the pint

    Take the pint out of the freezer and remove the storage lid, then set the pint up in the machine. For a Deluxe pint, select TOP, FULL, or BOTTOM before choosing the program.

  6. Select GELATO

    Select GELATO and let the program spin the frozen custard into gelato.

  7. Serve

    Once processing is complete, add mix ins or respin if you like, then take the gelato out of the pint and serve immediately.

Nutrition guide

The nutrition scoop

Per serving · 1 of 4 servings from one pint

  • Fat 60%
  • Carbs 33%
  • Protein 7%

Proper dessert energy: rich and satisfying, the way a scoop should be.

Total fat 24 g
Carbohydrates 30 g
Protein 6 g
of which sugars 26 g
Saturated fat 14 g 70% daily value
Cholesterol 275 mg 92% daily value
Sodium 50 mg 2% daily value
Dietary fiber 1 g 5% daily value
Calcium 125 mg 10% daily value
Vitamin C 0 mg 0% daily value

Where the calories live

The heavy cream brings the biggest share of the calories here, about 44 percent of the batch, with the dark brown sugar next in line.

The bright spot

Most of the flavor rides on the heavy cream, and the numbers stay in treat territory rather than meal territory.

Want a lighter scoop

Swap half the heavy cream for whole milk. The spin stays creamy and every serving lands noticeably lighter.

Estimated from the ingredients exactly as written, using standard reference values for each ingredient. Your brands and swaps will shift the numbers a little. Daily values are based on a 2,000 calorie diet.

Make it your own

  • Start with the base recipe, then swap one ingredient at a time.
  • Try a different topping after processing.
  • Keep notes so you can revisit your favorite combination.

Texture tips

  • A level, fully solid freeze gives the smoothest spin.
  • Freeze CREAMi bases level and completely solid.
  • For SLUSHi, check compatible liquids and minimum sugar requirements.

Frequently asked questions

What are the Deluxe pint amounts?

For a Deluxe pint: 6 large egg yolks, ⅓ cup plus 2 tablespoons dark brown sugar, 3 tablespoons dark cocoa powder, 1½ tablespoons chocolate fudge topping, 1¼ cups heavy cream, 1 cup whole milk, and 3 tablespoons chocolate chunks.

Why cook the base?

Cooking the yolks into a custard is what makes gelato dense and silky. Keep the base between 165 and 175 degrees F: hot enough to set the custard, never boiling.

What if the gelato looks crumbly?

If your freezer is too cold, the gelato may look crumbly after the first spin. Select respin to process the mixture a little more, as long as you are not using mix ins.

Can I add even more chocolate?

Yes. Fold extra chocolate chunks in as a mix in after the gelato program for pockets of crunch in every scoop.