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Yummy Italian Gelato Recipes


There is nothing like the taste of real homemade fresh Gelato

Mmm... It's yummy, creamy, intense, so smooth and heavenly delicious!

Eating Gelato in Italy, holding your two scoops while strolling along, is one way to have an authentic Italian moment, but after visiting my lens, you could make your own Gelato at home and have this moment anywhere in the World.

I am always looking out for new and great gelato recipes, although you can't really make true gelato without the proper equipment.

Here are some of my favorite Gelato recipes to make at home.

Gelato makers

My Favorite Gelato Flavours


Pistachio, Nocciola and Chocolate... mmmm...


1 Recipe - Pistachio Gelato


- 150 grams (1 1/4 cup) raw (= untoasted, unsalted) shelled pistachios

- 65 grams (1/3 cup) unrefined cane sugar

- 1/2 liter (2 cups) whole milk

- 2 tablespoons cornstarch

- 30 grams (1 tablespoons 2 teaspoons) agave syrup (substitute 2 tablespoons honey or rice syrup or corn syrup)

- 1 tablespoon limoncello (or amaretto, or other fruit or nut liqueur) (optional)


1. In the bowl of a food processor (or blender, or mini-chopper), combine the pistachios and sugar, and process in short pulses until the mixture is reduced to a fine powder. Set aside.

2. In a small bowl, combine 60 ml (1/4 cup) of the milk with the cornstarch, and stir with a spoon to dissolve. Set aside.

3. Combine the rest of the milk (440 ml or 1 3/4 cups) with the pistachio mixture in a medium saucepan. Set over medium heat and bring just to a simmer, stirring regularly with a wooden spoon. Add the cornstarch mixture and cook for 3 more minutes, stirring continuously as the mixture thickens. The custard is ready when it coats the wooden spoon, and you can trace a neat path on the back of said spoon with your finger.

4. Remove from the heat and let cool for a few minutes. (At this point, you can opt to strain the custard through a fine-mesh sieve if you'd prefer a smooth texture; I myself like the tiny chunks of pistachio.)

5. Stir in the syrup and limoncello and whisk to blend. Let cool to room temperature on the counter, whisking from time to time to prevent the formation of a skin, then cover and refrigerate until completely chilled.

6. Whisk the chilled mixture, and churn in your ice cream maker following the manufacturer's instructions. Serve on its own or with a few raspberries.


2 Recipe - Nocciola Gelato


- 4 ounces shelled hazelnuts, toasted and skinned

- 2/3 pint milk

- 2 egg yolks

- 2 tablespoons sugar


1. Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder).

2. Warm milk until the edge is ringed with tiny bubbles.

3. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely.

Line a strainer with a double layer of cheesecloth.

4. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible.

5. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently.

6. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time.

7. Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl.

8. Allow to cool completely then chill.

9. Freeze according to ice cream machine directions.


3 recipe - Chocolate gelato


- 2 ounces fine-quality bittersweet chocolate (not unsweetened)

- 2 1/4 cups whole milk

- 1/3 cup heavy cream

- 3/4 cup minus 2 tablespoons superfine granulated sugar

- 1 cup unsweetened cocoa powder

- 4 large egg yolks


1. Coarsely chop chocolate.

2. In a 2-quart heavy saucepan bring milk, cream, and about half of sugar just to a simmer, stirring until sugar is dissolved. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.

3. Have ready a large bowl of ice and cold water. In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale.

4. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)

5. Pour custard through a sieve into a metal bowl set in ice and cold water and cool.

6. Chill custard, covered, until cold.

7. Freeze custard in an ice-cream maker.

8. Transfer to an airtight container and put in freezer to harden, 1 to 3 hours.


Buono Appetito!


3 things you should know about Gelato

Lower fat Gelato

First, gelato has significantly less butterfat than ice cream's typical 18 and 26 percent. However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster. Therefore, the customer will taste gelato's full flavor immediately.

Second, gelato has a much higher density than ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. Manufacturers add air to ice cream because it nearly doubles the quantity of their product. But, it cuts their quality in half. No air is added to gelato. The result is a higher quality dessert with a richer, creamier taste.

Third, gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato's taste is further enhanced as it melts in the mouth.

Great Gelato Recipes Books on Amazon

Other Gelato Recipes...


There are more than 100 different Gelato flavors in the World.


4 Recipe - Peach Gelato

Makes 1-1/2 quarts


- 4 cups whole milk

- 2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)

- Juice of 1 lemon

- 3/4 cup sugar, divided

- 4 egg yolks


1. In a medium saucepan, bring the milk to a simmer.

2. Remove from heat, cover, and set aside.

3. In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar until smooth.

4. Set aside.

5. In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick.

With the machine running, gradually add the hot milk.

6. Return the mixture to the saucepan and cook over medium heat.

7. Stir constantly for 6-8 minutes until the mixture begins to thicken.

8. Remove from heat and set in a bowl of ice water.

9. Stir for 2 minutes to cool the mixture.

Stir in the pureed peaches.

10. Cover and refrigerate for at least 2 hours or overnight.

11. Transfer to an ice cream maker and freeze according to manufacturer's directions.


5 Recipe - Strawberry Gelato


- 6 egg yolks

- 1 1/2 cups sugar

- 4 cups milk

- 2 tablespoons vanilla extract

- 2/3 cup strawberry preserves

- 2/3 cup fresh strawberries, sliced


1. Beat yolks and sugar until the mixture becomes fluffy.

2. Add milk and vanilla, stirring continuously until the mixture is well blended.

3. Pour mixture into the top of a double boiler and cook over low heat until the mixture is the consistency of light cream.

4. Keep stirring to prevent lumps.

5. Pour the cooked mixture through a fine strainer, and cool in the refrigerator until mixture is cold (1 to 2 hours).

6. Place cold mixture in electric ice cream maker, add the strawberry preserves and fresh strawberries.

7. Process according to the directions for your machine.



Favorite Gelato

Gelato, anyone?


How to Mix Gelato Flavors?

Try following combinations:

1. Mix bitter and sweet. Tart passionfruit, apricot, mango or raspberry plus dark chocolate or even regular chocolate makes an irresistible twosome.

2. Go for the tangiest plus another fruit, chocolate or nuts. Tangy lemon (it's white in gelato territory) seems to complement just about any other flavor--tart, sweet or nutty. Some swear by it with dark chocolate.

3. Couple nuts with chocolate. Hazelnut or pistachio nudges raspberry chocolate or even cookies and cream for a classic team.

4. Try chocolate gelato combined with mint chip, a favorite on hot days.

5. Mingle berry (blackberry, raspberry, strawberry) with any chocolate or nut gelato.

And so the fantastic gelato tasting experiment continue.

Proper equipment for Gelato making


My favorite kitchengear

Making ice cream at home will save you money over the long run, it's lots of fun, and it lets you be more creative coming up with your own flavors. Once you choose the right ice cream maker for you, you are on your way to enjoying delicious, tasty, home made ice cream.

Gelato maker - NEMOX GELATO CHEF 2200

I highly recommend Nemox Gelato Chef 2200 maker. I bought it 2 years ago and it makes incredible ice-creams.


Any feedback or yummy comments will be much appreciated.

Do you like home made gelato?

Northerntrials on August 05, 2013:

I like the bittersweet dark chocolate with toasted coconut and a dusting of cinnamon

zee-macmillan on May 15, 2013:

These all look sooooo good! Can't wait to try 'em :)

dustytoes on January 31, 2013:

I've never had gelato but now I know what it is. Sounds delicious.

lionmom100 on January 08, 2013:

Bravissimo! I'm missing the gelateria in Roma! Yumm! Wonderful looking gelato recipes. I made some last sumer and it was wonderful.

floppypoppygift1 on January 08, 2013:

I love Stracciatella flavored gelato! Cheers~cb

anonymous on January 08, 2013:

I haven't tried making it yet but these Gelato Recipes look so tempting!

Gr8fulGirl on October 22, 2012:

I have never attempted to make gelato 'cause I think I'd ruin it....I'm happy just going to the local gelato shop and giving them my business :o) Thanks for the fun and informative lens--just added it to my "featured lenses" list!

anonymous on June 27, 2012:

I love it! Right after chocolate, mango gelato is my next favorite!

anonymous on June 24, 2012:

My favorite in Aviano, Italy was Melon. Its a combination of cantelope and honeydew melons. Oh how I miss it!

Margaret Schindel from Massachusetts on June 18, 2012:

I adore really good gelato (like what I had in Florence, Italy), and these recipes sound positively luscious. Blessed!

anonymous on May 13, 2012:

Recipe - Pistachio Gelato: We tried the recipe but its not sweet at all I beleive that the problem is not the 65gr of sugar (BTW it should be 150gr) but the 150gr of raw Pistachio as I beleive it should be 100gr for that amount of gelato. If you have made any modification of the original recipe please inform us

anonymous on May 09, 2012:

Can I use roasted and salted pistachios in the pistachio gelato?

anonymous on May 03, 2012:

What a great list of recipes, well done

flipflopju on February 20, 2012:

Great lens! I love gelato and hope to make some soon!

verkeerd on September 21, 2011:

Great lens! Looking forward to trying the recipes!

RecipePublishing on July 25, 2011:

What incre

RecipePublishing on July 24, 2011:

Wow, what a treat!

RecipePublishing on July 20, 2011:

These were great ideas for my kids!

smithlights on June 28, 2011:

I've had gelato that was wonderful, from a gelato shop. Not sure if it was real homemade, but I'd love to try it!

sweettoothstudio on June 17, 2011:

I know what gelato. Love the lens

miaponzo on April 24, 2011:

I am going to have to try these to see :)

Lynne Schroeder from Blue Mountains Australia on October 04, 2010:

Awww, yum, YUM! Lensrolled this to my Best Ice Cream Sundae Recipes lens and still licking my lips

Lloyd Pinto from Mumbai on December 29, 2009:

Oh this is one yummy lens!!! Rated and Faved and lensrolled to my Deep Fried Ice Cream Lens!

jgelien on December 13, 2009:

Yum! I love gelato and never thought about making my own. Thanks for the recipes. 5*****

religions7 on July 11, 2009:

Great lens - you've been blessed by a squidoo angel :)

anonymous on June 13, 2009:

I really like this lens 5 stars.

unique freak77 on June 11, 2009:

Great recipe! 5 stars and favoriting so I can try later! Lensrolled as well :)

Plaukikaz on June 08, 2009:

Veryyyy tasty! Tomorow I'll try to make it :) Thanks. 5*

Treasures By Brenda from Canada on May 13, 2009:

Welcome to the Culinary Favorites From A to Z group. Your lens is being featured under "G is for...' Don’t forget to come back and add your lens to the link list so that it will appear on the group page twice!

Treasures By Brenda from Canada on May 09, 2009:

Nicely done page & blessed by an Angel. I'm featuring your lens on my new one called A Complete Make-Ahead Summer Dinner Menu. Of course, you'll find yours in the Desserts section! If you haven't already, don't forget to submit your lens to Culinary Favorites From A to Z!


clouda9 lm on May 02, 2009:

You are featured on my new lens... wait to try your recipe :)

Igeso on April 26, 2009:

Looks tasty! 5*

AlisonMeacham on March 16, 2009:

Home made tastes so much better than store bought - and you know exactly what the ingredients are so they are much healthier too.

rydigga on January 21, 2009:

Hi Angela, Great lens. Gelato is so yummy. Thanks for sharing the recipes!


Bianconeri on December 22, 2008:

Been from Italy myself , I love Gelato and this is a brilliant lens and would love to have some Gelato NOW....................... :> 5* lensgoo

MrMarmalade on December 17, 2008:

love gelato. Will be making some over Christmas.

Thank you Top 5 Stars *****

julieannbrady on November 26, 2008:

Ah, if I may repeat ... 'Pistachio, Nocciola and Chocolate... mmmm!!!' I love pistachio and chocolate -- these recipes are delish sounding. MUST try! Favorited for sure.

anonymous on November 03, 2008:

I love Pistachio Gelato. But when you cook it home, it's not that nice do

diana5 on October 22, 2008:

Thanks for invitation. Your lens is great. My mouth is watering from gelato pictures. I love Gelato, is the best thing i loved about visiting Italy.

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