Looking for a dairy-free gelato recipe that's just like the traditional? Look no further than our delicious 3-ingredient Italian Stracciatella! Made with only coconut milk, sugar, and chocolate in true Italian tradition, this delicious recipe is the perfect choice for anyone on a vegan, dairy-free, egg-free, or gluten-free diet.
It's carefully crafted to achieve the same creamy texture and decadent flavor as traditional gelato, with variations to customize a range of classic flavors like chocolate and vanilla. So why wait? This recipe was made just for you, and it's super easy!
Vegan and Dairy-Free Gelato can be eaten year round, but is most popular in spring, summer, and early Fall. It's also a popular dessert recipe for Mother's Day, Fourth of July, Labor Day, and Memorial Day.
If you love classic dairy-free dessert recipes, check out my Dairy-Free Tiramisu, Vegan Tiramisu, Vegan Gelato, and Dairy-Free Whipped Cream.
These dairy-free desserts pair well with Dairy-Free gelato: Dairy-Free Brownies, Vegan Ladyfingers (Savoiardi), Coconut Sugar Cookies, Almond Flour Chocolate Chip Cookies, Vegan Gluten Free Funfetti Cake, Vegan Gluten-Free Chocolate Cake, and Vegan Gluten-Free Chocolate Chip Cookies.
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How is gelato different than ice cream?
Classic Italian Gelato is similar to American ice cream, but is made with more milk and less cream.
Stracciatella, which translates to mean "torn apart" or "little rags", refers to the bits of chocolate strewn throughout the sweet cream flavor. It is one of the most popular gelato flavors and found at nearly every gelato shop in Italy.
To make this recipe vegan and dairy-free, we use coconut milk and choose vegan and dairy-free chocolate. The solid coconut cream and coconut water that make up a can of full fat coconut milk closely resembles the texture of heavy cream and milk in traditional Italian gelato.
How to make it (with photos)
Ingredients Notes + Substitutions
One of the BEST things about this dairy-free gelato recipe is that it uses only 3 simple ingredients. They are pantry-friendly so you may even have them on hand already!
- Full Fat Coconut Milk - This plant-based milk alternative is the perfect substitution for the milk and cream in traditional gelato. We tried some other dairy-free milk options, but always had the best result with full fat coconut milk.
- Sugar - We made the most classic gelato flavor using regular white sugar. Brown sugar can be used as a full or partial replacement for its characteristic caramel-like molasses flavor. And powdered sugar also makes a suitable replacement if needed.
- Dark Chocolate - For a traditional stracciatella flavor, use a dairy-free dark chocolate that is 70+% cacao. I like the Endangered Species brand 72% or 88% varieties because it is vegan, gluten-free, dairy-free, and relatively affordable with a rich taste and smooth texture.
- Optional Mix-ins and toppings - Chopped nuts like hazelnuts, pistachios, pecans, and walnuts can be added when the dairy-free ice cream starts to solidify but is not fully churned. You can also add chocolate chips or chopped fresh or frozen strawberries, mango, blueberries, or other fruits.
See the recipe card for full ingredients and quantities.
Variations
These classic dairy free gelato flavors are just a few quick changes from this stracciatella recipe.
Dark Chocolate Gelato
Add ⅓ cup cocoa powder to the pot of coconut milk and sugar while it is heating. Once the sugar is dissolved, add the chopped dark chocolate and whisk it into the mixture until it is melted and the mixture is smooth and creamy.
Taste the mixture and add any additional sugar or cocoa powder to your liking. You can add powdered sugar so it dissolves quickly or granulated sugar and whisk until it dissolves, returning to heat if necessary.
Vanilla Gelato
Add ½ teaspoon of vanilla extract to the coconut milk and sugar mixture after removing it from heat, and mix in. Omit the melted chocolate.
Equipment
To make authentic dairy-free gelato with the stracciatella chocolate ribbons, you need an ice cream maker.
Ice Cream Maker
The only special equipment you need for this recipe is an ice cream maker. I have the Cuisine Art Ice Cream Maker that is affordable with a bowl you freeze ahead of time.
Higher quality ice cream makers have cooling coils and do not require pre-freezing. This Whynter Ice Cream Maker with Compressor is a good option, but it's larger and much more expensive. I won't be upgrading anytime soon, unless I start making a lot more dairy-free gelato and ice cream!
For Melting Chocolate
Traditionally, a double boiler is used to melt chocolate. For a makeshift version, fill a pot with about 1 inch of water and heat on the stove on medium heat. Set a heat-safe bowl on top and place the chocolate pieces in the bowl.
The steam from the warming water will heat the bowl of chocolate and melt it slowly and smoothly. I use a pyrex glass mixing bowl placed on top of the same pot I use to heat the coconut milk and sugar for this recipe.
Step-by-Step Instructions
There are only 5 easy steps to make this simple vegan stracciatella gelato recipe:
- Prep: Place your gelato holding container and lid separately in the freezer so it's cold when the gelato is finished.
- Make the base: In a medium pot, add the coconut milk and heat until just beginning to steam. Start with medium heat and adjust as needed. Then, add the sugar and whisk in until fully dissolved. The mixture should be smooth and taste like a sweet coconut cream. Watch the temperature carefully and do not let the ice cream base simmer or boil. Remove from heat and allow to cool.
- Ice cream Maker: Once the liquid is at a warm room temperature, set up the ice cream maker. Whisk the mixture together one last time and pour it into the ice cream maker.
- Melt the chocolate: Once the ice cream is beginning to solidify, set up a double-boiler to melt the chocolate. For a makeshift version, use the same pot as before and rinse and fill with about 1 inch of warm water. Then heat on the stove with a heat-safe glass bowl on top. Place the chopped chocolate in the bowl and allow the steam from the water to melt it. Stir on occasion and remove from heat when fully melted.
- Make Stracciatella: When the ice cream has solidified to a thick soft-serve consistency, pour the melted chocolate into the ice cream maker in a thin stream. The chocolate will quickly solidify making the characteristic chocolate strings in stracciatella gelato. Continue until all the chocolate has been incorporated, breaking up any large chunks with a wooden spoon so the mechanism doesn't get stuck. Then transfer the finished dairy-free gelato to the container in the refrigerator and freeze.
Hint: Vary the stream of chocolate into the ice cream maker for thicker and thinner strings of chocolate in the gelato.
Expert Tips
Use these pro tips to make perfect dairy-free gelato the first time and every time!
Don't allow the ice cream mixture to simmer or boil.
This can change the flavor or burn the sugar. Since this recipe is so simple, even small changes in flavor are detectable.
Make sure the sugar is fully dissolved.
If you want a smooth classic gelato, the sugar must be fully dissolved into the coconut milk.
Serving Tip: Let it rest at room temperature for 10 minutes.
If the dairy-free gelato is too hard to scoop after immediately removing from the freezer, allow it to rest on the counter at room temperature for 10-15 minutes. It will soften quickly to traditional gelato texture.
Make single batches only in an ice cream maker.
Don't double the batch if you're using a 2 quart ice cream maker with freezing bowl. While it is very tempting to make a double batch, I found that the larger amount took a very long time to freeze and didn't quite get to the soft serve texture we want (it took too much heat from the frozen bowl too quickly). Fortunately, this vegan gelato recipe is super easy so you can make another batch soon if needed!
Recipe FAQs
Here I answered some frequently asked questions about this vegan and dairy-free gelato recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover dairy-free gelato in an airtight container in the freezer for up to 6 months. After that, you risk freezer burn.
The best vegan and dairy-free gelatos are made of full fat coconut milk and sugar. Full fat coconut milk has the best ratio of fat to water to mimic the traditional heavy cream and milk mixture used to make gelato in Italy.
Gelato does not need eggs, and eggs are not a traditional ingredient. American ice cream often includes egg yolks for a richer texture. This is not common in Italy, where gelato is made with only cream, milk, sugar, and flavorings.
Gelato is a mixture of both milk and heavy cream. Oat or cashew milk make an excellent milk substitute, while coconut cream (solid part only) makes a good substitute for the heavy cream. However, using full fat coconut milk is the best substitute for both the milk and heavy cream, with no need to use a second ingredient for the perfect dairy-free gelato texture.
Traditional Italian gelato shops sell milk and cream gelatos that are not dairy-free, and fruit-flavored sorbettos that generally are dairy-free naturally. Many gelato shops are adjusting to the demand of vegan and dairy-free gelato flavors made with plant-based ingredients to replace the cream and milk. Always be sure to ask! Most gelato shops in tourist locations have information in a variety of languages.
Related dairy-free desserts to consider...
Looking more dairy-free dessert recipes like this delicious dairy-free gelato? Check these out!
This extremely easy dairy-free gelato recipe will save you tons of time and money on cold summer treats! It's simple yet classy, and sure to impress even the pickiest guests. We find that children and adults love the stracciatella, and they are always impressed that it is homemade.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the comment field or recipe card below. Thank you!
📖 Recipe
Dairy-Free Gelato (vegan)
Ingredients
- 2 ¼ cup full fat coconut milk (530 ml)
- ¾ cups sugar (150 grams)
- 3 ounces good dark chocolate (85 grams)
Instructions
- Prep: Place your gelato holding container and lid separately in the freezer so it's cold when the gelato is finished.
- Make the base: In a medium pot, add the coconut milk and heat until just beginning to steam. Start with medium heat and adjust as needed. Then, add the sugar and whisk in until fully dissolved. The mixture should be smooth and taste like a sweet coconut cream. Watch the temperature carefully and do not let the ice cream base simmer or boil. Remove from heat and allow to cool.
- Ice cream Maker: Once the liquid is at a warm room temperature, set up the ice cream maker. Whisk the mixture together one last time and pour it into the ice cream maker.
- Melt the chocolate: Once the ice cream is beginning to solidify, set up a double-boiler to melt the chocolate. For a makeshift version, use the same pot as before and rinse and fill with about 1 inch of warm water. Then heat on the stove with a heat-safe glass bowl on top. Place the chopped chocolate in the bowl and allow the steam from the water to melt it. Stir on occasion and remove from heat when fully melted.
- Make Stracciatella: When the ice cream has solidified to a thick soft-serve consistency, pour the melted chocolate into the ice cream maker in a thin stream. The chocolate will quickly solidify making the characteristic chocolate strings in stracciatella gelato. Continue until all the chocolate has been incorporated, breaking up any large chunks with a wooden spoon so the mechanism doesn't get stuck. Then transfer the finished dairy-free gelato to the container in the refrigerator and freeze.
Magda says
Do we use the solid and liquid parts of coconut milk? Or just the solid?
Jamie says
Hi Magda! Use the whole can -- solid and liquid parts for this recipe. Enjoy!
Lauren says
Is there a way to do this without an ice cream machine?
Jamie says
Hi Lauren, I bet there is but I haven't tried it yet. Maybe someone who has can weigh in!
Cassidy says
We loved this vegan gelato recipe! A reminder to fellow vegans to use organic sugar 🙂
Ashley says
I cannot believe how easy this dairy free gelato recipe is! It feels so fancy with the chocolate bits in it. And only three ingredients. It’s so delicious and my daughters loved making it with me.
Andrea says
For the full fat coconut milk do you use sugar free or with sugar? I wasn't sure what option to buy? Any brands you recommend? thanks
Jamie says
Hi Andrea! I use sugar free coconut milk. I've used both Simple Truth Organic Coconut Milk (full fat) and Thai Kitchen Coconut Milk (full fat) for this recipe and they both work well! Both products include guar gum as an ingredient, and it helps make the coconut milk extra creamy. I think one without guar gum would work fine too but you would probably need to let it warm on the counter before scooping since the gelato may be a bit less creamy. I don't recommend Chaokoh brand coconut milk (it has a funny taste) or Trader Joe's brand since it can be a bit watery sometimes.
Janice says
I just made this for the second time, so I figured I’d leave a review. This recipe is so good and so easy! I really like the flavor and the real dark chocolate pieces.
Ava says
This is just how I remember traditional stracciatella tasting like! A sweet cream base with streaks of chocolate. It was so good and shockingly easy. My roommate was so impressed that I put the little chocolate bits in! I’ll be making this for dinner parties and holidays as my “secret recipe” in the future. Thank you!