5 Gelato Recipes to Make at Home


When in Rome, eat gelato. When at home, eat gelato, too. [Photo: Robyn Lee]

Normally, we'd be running Share Your Sweets in this spot, but due to a bit of computer snafu, we have to delay that a bit. We promise to share your cinnamon-flavored sweets as soon as we can!

In the meantime, we'll confess our jealousy. Sweets Editor Carrie Vasios got married last weekend (congrats, Carrie!) and is currently honeymooning it up in Italy. We hope that means romantic walks on cobblestone streets, shared plates of perfectly-prepared pasta, cups of delicious coffee, and most importantly: lots of gelato. A gelato stop is required at least once a day, but ideally twice, because that's really what a trip to Italy is for, and gelato is just as good for a mid-morning snack as an after-dinner treat.

But what about those of us who aren't headed on Roman holiday anytime soon? Luckily, we can make our gelato at home, thanks to these recipes.

Need to brush up on the difference between ice cream and gelato? We have all the answers for you here. One tip to remember: gelato freezes pretty solid, so if you store it overnight, be sure to let your homemade gelato sit on the counter for 10 to 15 minutes before scooping.

Chocolate Hazelnut Gelato


[Photo: Max Falkowitz]

This stuff is better and richer (and more chocolatey!) than Nutella, thanks to a pound of hazelnuts per quart and lots of Dutch process cocoa. If you love Nutella but you're not super excited about the serving of palm oil that comes with it, this frozen dessert is made for you.

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Lemon Mascarpone Gelato


[Photo: Max Falkowitz]

This easy recipe is simple enough for any weeknight but fancy enough to embellish holiday desserts. The secret: rich, creamy mascarpone, which is lightly flavored with lemon zest and fresh lemon juice.

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Pistachio Gelato with Strawberry Sauce


[Photo: Max Falkowitz]

This gelato is flavored with toasted pistachios that are crushed in a food processor until powdery, and mixed with sugar to form a rich and delicious pistachio paste. Fresh puréed strawberries form a vivid red sauce for topping.

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Olive Oil Gelato


[Photo: Robyn Lee]

Olive Oil gelato at Otto in NY has long been a Serious Eats favorite, so we were pumped to discover the recipe in Mario Batali's Molto Gusto. The result is creamy and thick, with a gently peppery, savory flavor. Drizzle a little more high-quality olive oil on top, and add a sprinkle of flaky Maldon salt.

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Ginger Mint and Chocolate-Covered Espresso Bean Gelato


[Photo: Anthony Cramp on Flickr]

This one's a caffeinated twist on everyone's favorite summer ice cream flavor: mint chocolate chip. Fresh mint is paired with spicy ginger, and instead of chocolate chips, the mix-in is a handful of crushed chocolate-covered espresso beans. The result is bright, fresh, and eye-opening.

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Do you have a favorite gelato flavor?

About the Author: Maggie Hoffman is a Senior Editor at Serious Eats, based in San Francisco. She founded Serious Eats: Drinks in 2011. You can follow her on Twitter @maggiejane.