Gluten Free Sugar Free Chocolate Gelato Recipe

by Carol Kicinski on September 19, 2011

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Gluten Free Sugar Free Chocolate Gelato Recipes

Gluten Free Sugar Free Chocolate Gelato Recipe

I believe firmly that  no living thing thrives with deprivation. That is why it makes me so happy to create gluten free recipes for desserts that are rich and indulgent. If I can create a dessert that is not only gluten free but also sugar free and is STILL rich and indulgent then I am not just happy, I am ecstatic!

I just can not think of the words “chocolate” and “deprivation” in the same thought!  Seriously, who is going to punish you by making you eat chocolate? And I am willing to bet that one does not think “gelato” and then think “diet.” And yet one of my fairly guilt-free go-to desserts is Chocolate Gelato!

Did you know that gelato is lower in fat and calories than ice cream? Well, it is. Gelato is traditionally made with milk and typically has between 4 and 8 percent butter fat versus ice cream’s 14 to 16 percent butter fat content (at least in America).

So if gelato is lower in fat and calories than ice cream why does it seem so much richer? First of all the lower fat content of milk vs. cream makes it so that the flavors come through much more vibrantly. If you want a rich and sinful dairy free dessert make this with the dairy free milk of your choice – just make sure the fat content is similar to that of whole cow’s milk.

Secondly, I think the silken texture has something to do with it. In commercial gelato that silken texture is achieved by the use of corn syrup. It does something technical (that I could pretend to understand and explain but don’t and won’t) to the milk. But you can get the same result with agave nectar AND have the added benefit of a dessert that is free of refined sugar. Since agave is non-crystallizing it keeps the gelato smooth and silky without those little bits of rock hard frozen sugar that can ruin a good frozen treat.

So if we combine lower fat and calories with refined sugar free and the health benefits of chocolate which include everything from lowering blood pressure and possibly fighting cancer to preventing tooth decay, this Sugar Free Chocolate Gelato is actually down right virtuous! Isn’t it great to have a dessert that is rich, indulgent and virtuous? I think so.

Gluten Free Recipes | Sugar Free Chocolate Gelato

Gluten Free Sugar Free Chocolate Gelato Recipe


3 cups whole milk (or dairy free milk)
1 pinch kosher or fine sea salt
2/3 cup organic raw blue agave
¾ cup unsweetened cocoa powder
1½ tablespoons cornstarch


Heat 2 cups of the milk with the salt and agave in a saucepan over medium heat until it comes to a simmer.

In a medium mixing bowl, whisk together the remaining cup of milk with the cocoa powder and cornstarch. Add the mixture to the heated milk and agave mixture. Raise the heat and bring the mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute. Strain the mixture into a clean bowl and let cool to room temperature. Cover with a piece of plastic wrap and refrigerate until cold, about 6 hours. (To hasten the chilling process put the mixture in the freezer for approximately 1 hour instead.)

Pour the mixture into an ice cream machine and process for 20 – 30 minutes or according to the manufacture’s directions. Place in a covered container and freeze until hard, about 6 hours. The gelato will keep for a week in the freezer, covered.


This Gluten Free Sugar Free Chocolate Gelato recipe makes 1 quart of gelato.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 34 comments… read them below or add one }

InTolerantChef September 20, 2011 at 5:42 am

I toatally agree, this recipe is so virtuous it would almost sinful not to make it- again, and again, and again!


Carol Kicinski September 20, 2011 at 2:02 pm

Haha – you and I think very much alike!!!!


Alisa Fleming September 20, 2011 at 11:42 am

This looks amazing Carol, and I love that you use a liquid sweetener!


Carol Kicinski September 20, 2011 at 2:01 pm

Thanks Alisa!


Shirley @ gfe September 20, 2011 at 11:46 am

I didn’t even write a long comment this time and it timed out. :-( Shorter version … Channeling Austin Powers: “Yeah, baby!” And totally agree on deprivation statement. Will report back with review soon!



Carol Kicinski September 20, 2011 at 2:00 pm

hmmm, what timed out? Is it an issue with my site or your computer? Remember, I am technically challenged here!


Maggie September 20, 2011 at 8:58 pm

We ate A LOT of gelato when we were in Switzerland. There was nothing dairy-free or sugar-free about it though :) Fortunately that was before our diagnoses! I can’t wait to try this! Thanks Carol.


Lexie September 20, 2011 at 10:04 pm

Oh Carol, be still my heart. Look at that rich chocolate, YEAH!



Kim (Cook It Allergy Free) September 21, 2011 at 12:34 pm

Oh my, this looks way too amazing and rich! I love gelato. Unfortunately for my waste line, there is an amazing gelato store right by my boys school. Every now and then, when I am feeling like being an extra cool mom, we make a little stop there on the way home. Shhh…. This recipe looks super decadent! Will just have to try it out now!


[email protected]:// September 21, 2011 at 6:34 pm

This looks incredible. Unfortunately I don’t have my ice cream machine with us when we are on the road, but whipping up a batch of this gelato will be a priority once we get back home. Thanks.


Elsie Hodges September 22, 2011 at 7:49 pm

It looks yummy. What kind of ice cream maker do you use?


Carol Kicinski September 22, 2011 at 9:26 pm

I have a cuisinart ice cream maker :)


Elsie Hodges September 23, 2011 at 4:18 pm

Well of course! It would have to be Cuisinart, wouldn’t it? I should have known. I just got a Cuisinart ICE 21 with Airmiles. Have tried it once. I MUST try this recipe. Probably won’t last a week in the freezer at our house.


Carol Kicinski September 26, 2011 at 3:37 pm

I like thier products, they seem to hold up well :) It never lasts a week in my house either!


Ali September 29, 2011 at 6:14 am

Oh Carol looks really good, I always love my dessert to have a choco flavor :) Care to share a scoop :)


Carol Kicinski October 4, 2011 at 9:06 am

Love to share Gelato :)


Angie November 6, 2011 at 12:23 am

This looks decadent! I will try this out, but not with agave. I’ll try raw honey or date syrup. Will let you know how it works out :)


Carol Kicinski November 6, 2011 at 9:44 am

Thanks Angie – would love to know how it turns out!


Nancy January 4, 2012 at 5:53 am

Loving this and the recent Chocolate pie recipe.
From Sept 2011, I have omitted the grain so these recipes will rule in my eating plan.
Thanks for the supportive words!
Ciao Bella


michelle January 9, 2012 at 9:34 pm

If I use agave, do you know what the carb/sugar count is per serving? How many servings does this make? Thanks from a newly diagnosed diabetic.


Carol Kicinski January 11, 2012 at 11:23 am

Ok, I am not a nutritionist so please, you should get correct advice here but by doing some rough math there are about eight 1/2 cup servings in this recipe which means that there is about 1 1/3 tablespoons of agave in each serving. I looked at the lable on my agave and it lists the following for a 2 tablespoon serving: Fat – 0 , Sodium – 0, Total Carb. – 32g, Sugars – 32g. Does this help?


Shannon March 9, 2012 at 9:40 pm

I’ve never made ice cream so I’m alittle confused. You cool the mixture for 1hr in the freezer then use the ice cream maker? Or is it either or?


Carol Kicinski March 10, 2012 at 6:47 am

Yes cool the mixture first, just to get the mixture cool enough so that it will freeze well in the ice cream maker otherwise the machine will spend all its time cooling the mixture and not freezing it.


ashley April 11, 2012 at 8:47 pm

While this seems amazing, I am not a chocolate fan at all. Have you made any adaptations or other varieties? If so, which worked best?


Carol Kicinski April 12, 2012 at 3:58 pm

I have only made this in chocolate but I am thinking fruit would work. I will tell you what, I am going to play with this but I am guessing that about 3/4 cup of pureed fruit would be lovely.


Rachel June 12, 2012 at 10:32 pm

I know you said dairy free milk in parenthesis, but does this recipe work with soy milk? (just want to make sure)


Carol Kicinski June 13, 2012 at 1:13 pm

Sure, should work just fine. I don’t use soy milk but I see no reason why it wouldn’t work. Enjoy!


Judi November 19, 2012 at 10:28 am

Hi Carol, what could I substitute the cornstarch for? I’m off corn completely


Carol Kicinski November 19, 2012 at 12:32 pm

Hi Judi, You can use either arrowroot powder or tapioca starch. Enjoy!


VaLin October 12, 2013 at 9:22 pm

Or rice flour!!


VaLin October 12, 2013 at 9:25 pm

Agave Syrup is high in carbs — is it really sugar free?


CarolKicinski October 23, 2013 at 9:00 pm

It is not refined sugar so it is considered sugar free.


Sylwia February 2, 2016 at 1:44 am

Agave syrup is quite bad for you! It is not refine sugar but it’s still fructose so it’s a sugar. Agave it’s quite processed too.


CarolKicinski October 23, 2013 at 9:01 pm

Yes, rice flour is sugar free. But not carb free – if you are looking for low carb treats, try some of the recipes made with almond flour.


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