Stracciatella Ice Cream (No Churn)

This no-churn Stracciatella ice cream is made with only four ingredients, very easy and quick to make and a family favorite all year around!

This is our easy version for this delicious Italian gelato. So you can make it at home even if you don’t have an ice cream maker.

Straciatella gelato being scooped with an ice cream serving spoon.

Stracciatella ice cream is the perfect dessert to serve all year, but we love making specially for summer, this and our elote ice cream are our favorites.

We love having family and friend over and eat al fresco, so we’ll always start with a large tray of delicious vegetables au gratin (Italian style) and then switch to some Mexican, like Tacos Gobernador (shrimp tacos) or Flautas de pollo (chicken rolled tacos).

What is stracciatella gelato?

Stracciatella comes from the word “stracciato” which means ripped, torn, ragged. The italian word is used in the recipe to recall the small chocolate flakes that forms when chocolate is added to gelato during its preparation.

Gelato is the italian name for ice cream, even though, gelato is made differently so the flavor and texture are not exactly same as ice cream.

A close up of the ice cream texture.

The gelato stracciatella recipe was invented by Enrico Panattoni who lived and worked in Bergamo, northern Italy.

The gelataio wanted to do something new for the restaurant he owned (La Marianna), so he inspired by the roman soup  stracciatella in brodo and made the stracciatella gelato, becoming quickly in one of the most requested gelato flavour in the restaurant.

By the way, Ristorante la Marianna is still open to this days and you can still enjoy their famous gelato.

Two cups with stracciatella ice cream.

The Four Ingredients

  • Whipping cream – To make it fluffy so you won’t need an ice cream maker. Adding whipped cream prevents the mixture from becoming hard so it keeps smooth and easy to eat. Just as any regular ice cream!
  • Condensed milk – Adds lots of sugar which is perfect to prevent ice cream from getting icy. Did you know that you can even make your own condensed milk at home?
  • Dark chocolate – Use a good quality of dark chocolate, chopped. If you want to use chocolate chips I recommend you chop them roughly to add the perfect texture and crunchiness.
  • Vanilla extract – To add a bit of flavor and scent. I use Mexican vanilla extract.
Ingredients for gelato labeled and displayed on a marble surface.

How To Make No-Churn Stracciatella Ice Cream

Place whipping cream in a large bowl. Beat with an electric whisk until soft peaks forms.

Showing the whipped cream with soft peaks.

In a small bowl add the condensed milk, vanilla extract and 4 tablespoons of the whipped cream, mix until everything is combined.

Mixing condensed milk, vanilla extract and a bit of whipped cream into a small bowl.

Incorporate the condensed milk mixture into the whipped cream using a spatula and gently folding until everything is combined.

Gently finding the mixture into a bowl.

Add the chocolate and mix it for a couple of seconds.

Folding in chopped chocolate.

Place the mixture into a container, cover with cling film or parchment paper and place in the freeze until firm (about 5 hours).

The mixture placed into a container before freezing.

Remove the ice cream from the freeze and let it sit at room temperature for 5 to 10 minutes so it can soft a bit and become easier to serve.

How To Store

Straciatella ice cream is very easy to store and last for several months. Just keep it in a freeze-proof container with an air-tight lid, and make sure to always cover the ice cream with a layer of cling film on top or parchment paper, to prevent ice from forming.

Straciatella ice cream recipe served on a pink cup.

Stracciatella Ice Cream

This no-churn Stracciatella ice cream is made with only four ingredients, very easy and quick to make and a family favorite all year around!
PREP 5 minutes
freezing time 5 hours
TOTAL 5 hours 5 minutes
4.84 from 6 votes
Print Pin Rate
Servings: 8
Author: Maricruz

Ingredients 

  • 2 cups (480 ml) heavy whipping cream
  • cup (200 g) condensed milk
  • cup (80 g) dark chocolate (chopped)
  • 1 tsp vanilla extract

Instructions

  • Place whipping cream in a large bowl. Beat with an electric whisk until soft peaks forms.
  • In a small bowl add the condensed milk, vanilla extract and 4 tablespoons of the whipped cream, mix until everything is combined.
  • Incorporate the condensed milk mixture into the whipped cream using a spatula and gently folding until everything is combined.
  • Add the chocolate and mix it for a couple of seconds.
  • Place the mixture into a container, cover with cling film or parchment paper and place in the freeze until firm (about 5 hours).
  • Remove the ice cream from the freeze and let it sit at room temperature for 5 to 10 minutes so it can soft a bit and become easier to serve.
Nutrition
Serving: 1grams
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3 Comments

  1. 5 stars
    It’s great! Thank you for having the simplest recipes! I would suggest to be very careful and to try the vanilla first. I’ve had past experiences of buying vanilla extract that has no flavor at all, no matter how much you use, so be careful and don’t get disappointed at the first try!

  2. 5 stars
    A few years ago me and my wife visited Italy for the first time. It was unforgettable. Best experience of our lives, specially tasting so delicious recipes and treating ourselves with gelato every single day of our trip.
    Definitely had to give it a try and we weren’t disappointed. Thank you!

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