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Dark Milk Chocolate Gelato

Ingredients

  • 1.6kg Callebaut ChocoGelato Fondente (SGC2004)
  • 2.4kg Semi Skimmed Milk

Method

Dark milk and higher cocoa content milk chocolate lovers will adore this recipe for Dark Milk Chocolate Gelato. Using only Callebaut's premium quality Belgian chocolate gelato base and milk, it couldn't be simpler to whip up a decadent batch of dark milk ice cream to delight your customers this summer!

How to Make Dark Milk Chocolate Gelato:

  1. Heat the milk (70-85°c) 
  2. Add the ChocoGelato Fondente gelato base mix and blend for 2+ minutes 
  3. Leave to cool for approximately 30 minutes 
  4. Then churn, decorate and store as you would normally 

Enjoyed this recipe? Add a little extra texture to your next batch with classic chocolate chips, or go nuts with nibbed hazelnuts!

Approximate costs

£1.75
4 kg batch
£0.04
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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