Stracciatella ice cream is a creamy vanilla ice cream with the addition of chocolate strands. It is easy to prepare and makes a perfect year round dessert.
This recipe is my version of Italian stracciatella gelato. It is made without eggs, does not require an ice cream maker and the results will rival any artisan ice cream. The ice cream can be prepared without churning if you are busy but churning doesn't take long and it is worth doing if at all possible to help to create a lighter texture.
I you are looking for other easy ice cream recipes you may also like to try no churn chocolate ice cream or coffee and pecan ice cream.
Ingredients
- 600ml double cream - use full fat cream rather than a low fat alternative for a full creamy flavour
- 300g condensed milk - condensed milk will add further creaminess and also sweetness to the ice cream
- 1 teaspoon vanilla extract or essence - ideally use extract rather than essence or flavouring but if using vanilla essence make sure that you use a good quality product as some can impart an artificial flavour
- 100g chocolate - I prefer to use chocolate with a high cocoa content for a richer flavour but whatever type of chocolate you use make sure that it is suitable for melting
How to prepare stracciatella ice cream
Place the cream in a large bowl and whisk until it is forms peaks.
Add the condensed milk and vanilla extract or essence and whisk again until thoroughly mixed.
Spoon the mixture into a container suitable for the freezer such as a plastic tub or a metal tin. Cover and place in the freezer.
Leave in the freezer for about 3 to 4 hours. The ice cream can be prepared without churning if you are busy but churning only takes a couple of minutes or so and is worth doing if possible. Churning will help to break up any ice crystals and create a lighter texture. Ideally, after about an hour use a spoon to turn the mixture, cover and return to the freezer. Repeat hourly until the ice cream is almost solid (about 3 to 4 hours).
Just before the ice cream is fully frozen, melt the chocolate and drizzle some of it over the chocolate using a spoon. The chocolate strands will freeze straight away when they hit the ice cream.
Use a spoon to turn the ice cream and break up the chocolate strands. Drizzle more of the chocolate and turn again, and repeat until all the chocolate has been used up.
Cover and return to the freezer.
Remove from the freezer about 15 minutes before serving to allow the ice cream to soften enough to scoop.
Tips
- Store the ice cream in the freezer where it can be kept for around a week.
- Remove the ice cream from the freezer about 15 minutes or so before serving so that it softens a little.
- Dip your ice cream scoop into a mug of hot water before serving to make it easier to scoop.
FAQs
Straciatella is the Italian term for little shreds or rags. It gives its name to various Italian foods including ice cream, soup and cheese.
Stracciatella ice cream is a cream vanilla gelato with the addition of dark chocolate strands. This stracciatella recipe is my homemade version of this popular Italian gelato recipe.
Yes, ice cream can be made without an ice cream maker, but some recipes will require churning by hand at intervals until the mixture has frozen. Ice cream made without an ice cream maker often sets harder but if it is removed from the freezer about 15 minutes or so before serving it will soften slightly.
It isn't essential to churn your homemade stracciatella ice cream. However, if you are able to spend just a few minutes turning it over with a spoon, say once every hour until it has frozen, this will help produce a lighter ice cream and reduce the amount of ice crystals.
Other no bake dessert recipes
- Coffee ice cream with pecans (no eggs)6 Hours 20 Minutes
- Affogato (coffee and ice cream dessert)5 Minutes
- No churn chocolate ice cream4 Hours 20 Minutes
- White chocolate mousse with raspberries1 Hours 25 Minutes
Stracciatella ice cream
Ingredients
- 600 ml double cream
- 300 g condensed milk
- 1 teaspoon vanilla extract or essence
- 100 g chocolate
Instructions
- Whip the cream either with an electric mixer or by hand.
- Add the condensed milk and vanilla extract/essence and whip again.
- Transfer into a container suitable for the the freezer, cover and place in the freezer.
- The ice cream can be prepared without churning if you are busy but churning only takes a couple of minutes or so and is worth doing if possible. Ideally, after about an hour, use a spoon to turn the mixture, cover and return to the freezer. Repeat hourly until the ice cream is almost solid (about 3 to 4 hours).
- Melt the chocolate just before the ice cream is fully frozen. Drizzle some of the melted chocolate over the ice cream and use a spoon to break up the chocolate strands (they will freeze when they make contact with the frozen ice cream). Repeat until all the chocolate is used up.
- Cover and return to the freezer until ready to serve.
- Remove from the freezer about 15 minutes before serving to allow it to soften enough to scoop.
Video
Notes
- Store the ice cream in the freezer where it can be kept for around a week.
- Remove the ice cream from the freezer about 15 minutes or so before serving to allow it to soften a little.
- Dip your ice cream scoop into a mug of hot water before serving to make it easier to scoop.
Colleen
This ice cream was really delicious! My family loved it and I'll make this recipe again.
Judith
I'm so pleased you enjoyed it! Thank you for letting me know. 🙂
Sage
Summer is coming! And that means my daughter and I will once again be busy making a new ice cream each week. Love this alternative to plain vanilla!
Judith
Hi Sage, I hope you enjoy making stracciatella with your daughter. Yes, it is a great alternative to vanilla ice cream and I hope you enjoy it too 🙂
nancy
SO YUMMY! what an easy creamy vanilla ice cream to make at home. Thanks for sharing !
Judith
Hi Nancy, great to hear you enjoyed it. Thank you for letting me know 🙂