Stracciatella ice cream

Updated 3 May 2026 by Judith

Stracciatella ice cream is a creamy vanilla ice cream flecked with crisp, delicate shards of chocolate to create a luxurious dessert. This is my version of the classic Italian gelato, and I'll show you how you can easily make it at home without an ice cream maker.

What is stracciatella ice cream?

Stracciatella ice cream is a creamy vanilla Italian gelato with the addition of dark chocolate strands. It was invented in Northern Italy and takes its name from the Italian word for "little shreds" or "rags".

The chocolate strands are created by drizzling a thin, steady stream of melted chocolate onto frozen ice cream. It freezes instantly and solidifies and is then broken up into shreds using a spoon.

Why you'll love this recipe

• It has a creamy texture which contrasts perfectly with the chocolate strands.
• It tastes as good as any artisan ice cream.
• No ice cream maker is needed.
• It is egg free.
• No special skills are needed.
• This recipe includes step by step photos and a video to show how easy it is to make.

If you are looking for other ice cream based desserts you may like to try this no churn chocolate ice cream, coffee and pecan ice cream or affogato coffee and ice cream dessert.

And for other easy chocolate desserts you may like to try avocado chocolate mousse, molten chocolate mug cake, chocolate tahini squares, chocolate salami, chocolate coated dates with crystallised ginger, chocolate date and nut bars or chocolate quinoa bites.

Chocolate shards technique

• Use a good quality chocolate which is suitable for melting.
• Slowly drizzle a thin, steady stream of chocolate which will freeze and set straightaway.
• Do not drizzle too much chocolate at once to avoid lumps and big dollops of chocolate.
• Work in layers. When the surface of the ice cream has a network of chocolate strands it is time to break up using a spoon. Drizzle, break up, drizzle, until all the chocolate is used up.
• Avoid breaking up the shard too much. Aim for many short strands of chocolate.

Ingredients

• Double cream - use full fat cream rather than a low fat alternative for maximum creaminess.
• Condensed milk - condensed milk will add further creaminess and also sweetness to the ice cream.
• Vanilla extract - or essence.
• Chocolate - ideally 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.

Step by step instructions

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

1. Dark chocolate is better for this recipe as it will create crisper strands. While milk chocolate could be used the chocolate strands are likely to be softer.
2. Make sure the ice cream is almost frozen before starting to drizzle the chocolate, otherwise it won't freeze and set straight away.
3. Make sure the chocolate is runny enough to drizzle in thin strands. If the chocolate is too thick you may end up with clumps of chocolate rather than strands.

Serving suggestions

Stracciatella ice cream is a stand alone dessert but you could:

• Decorate with chocolate batons, biscotti or amaretti biscuits.
• Drizzle chocolate sauce over the ice cream for an extra chocolatey dessert.
• Pour espresso over for an affogato style dessert.

Serving tips

1. Remove the ice cream from the freezer about 15 minutes or so before serving so that it softens a little and is easier to serve.
2. Dip your ice cream scoop into a mug of hot water before serving to make it easier to scoop.

Variations

• Add chocolate strands using the same method to other flavours of chocolate.
• Add white chocolate strands to chocolate ice cream or coffee ice cream.

Storage instructions

• Your homemade stracciatella can be stored in the freezer for about a week.

FAQs

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