Sicilian Chocolate Gelato

by Lu
Chocolate Gelato

Dark yet surprisingly light, this fantastic chocolate gelato from Alice Medrich’s latest book, Flavor Flours, uses superfine white rice flour, a favorite of pastry chefs for thickening pastry creams, in the gelato base for a clean, singular dark chocolate flavor.

Chocolate Gelato
As my quest for the best homemade dark chocolate ice cream continues, I’m starting to realize that there might not be just one, sort of like chocolate chip cookies. Crispy, chewy, monstrous… I love them all. Likewise, some days I want my dark chocolate ice cream to taste like midnight, other days intensely fudgy, and today, simple and light.

I’d be very excited if you linked your favorite dark chocolate ice cream recipes in the comments below!

Happy churning 🙂

Chocolate GelatoChocolate Gelato

Sicilian Chocolate Gelato

Rating: 51

Yield: 1 quart

Sicilian Chocolate Gelato

Thai white rice flour is cheap and readily available in the flour aisle of pretty much any Chinese or Asian grocery store. Just bring in the picture below! Make sure you get Erawan brand in the red packaging.


1/2 cup plus 2 tablespoons cocoa powder
3 cups whole milk
1 cup sugar
1 and 1/2 tablespoons superfine white rice flour or 2 and 1/2 tablespoons Thai white rice flour (I used the latter, pictured below)
1/8 teaspoon salt
3 and 1/2 ounces dark chocolate (I used 70%), chopped or broken into squares
Optional: 2 tablespoons Kahlúa or 1 tablespoon vodka or rum (not in the original recipe but highly recommended if you are going to freeze this gelato overnight)


  1. In a medium bowl, whisk the cocoa with 1/3 cup milk to form a smooth paste.
  2. In a medium pot, mix the sugar with the rice flour and salt. Whisk in a few tablespoons of the remaining milk until the mixture is smooth and lump free. Whisk in the rest of the milk. Cook over medium or medium-high heat, stirring the bottom, sides, and corners constantly until the mixture thickens and bubbles a little. Continue to cook, stirring constantly, for 3 more minutes.
  3. Add the cocoa paste and whisk to blend. Continue to cook and stir for 1 more minute.
  4. Remove from heat, add the chocolate, and stir until smooth. Cover with a lid and let cool, then refrigerate until completely cold. I always overnight it.
  5. Churn in your ice cream maker. If you're not planning on eating this immediately, stir in the Kahlúa, vodka, or rum before churning to make the gelato a little softer and easier to scoop once frozen.


Barely adapted from Alice Medrich's Sicilian Chocolate Gelato in her fantastic new book Flavor Flours
Rice flour

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Christine // my natural kitchen September 3, 2015 - 12:12 pm

I love this tip about using superfine white rice flour to thicken ice cream, and this one looks perfectly rich and chocolately. I’ll definitely be trying it! xo

Lu September 3, 2015 - 12:23 pm

Thanks Christine! I love trying out new tips and tricks like rice flour 🙂 Hope you get to try it too sometime.

erin September 2, 2015 - 4:48 am

Absolutely incredible photos. So happy to have found you!

Lu September 2, 2015 - 9:01 am

Ditto! Thanks Erin!

Claudia | The Brick Kitchen August 30, 2015 - 1:10 am

Dark chocolate gelato is seriously one of my all time favourite desserts, but I have never made it myself… this looks so gorgeously dark, rich and smooth that I think it might be time to give it a go! So interesting that it has rice flour in it too, I would never have picked it 🙂

Lu August 31, 2015 - 10:38 am

I hope you try it! I think you’ll love it 😛 If you’re curious about rice flour, this is the article that first tipped me off –

Medha @ Whisk & Shout August 29, 2015 - 2:39 pm

SO YUM! Loving this- pinned 🙂

Lu August 31, 2015 - 10:40 am

Thanks Medha! Loving your new profile pic btw!

CakePants August 29, 2015 - 10:36 am

Uh, it’s normal to be craving gelato at 10:30 in the morning, right?! This looks so decadent and tantalizing.

Lu August 29, 2015 - 11:31 am

Completely normal and strongly encouraged 😉


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