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Eggless Gelato Recipes

"Explore the Vegetarian Chef in YOU!"

Our Eggless Gelato Recipes are made with whole milk and cornstarch to provide its signature silky texture. You will need an electric ice cream maker to properly execute these eggless gelato recipes.

Gelato is an ancient Italian frozen ice cream treat that is taking the world by storm. Gelato shops are popping up all over the place! Don't have one near you? No problem, you can make your own gelato recipes at home in your vegetarian kitchen.

Exquisite Eggless Chocolate Gelato

For our Exquisite Eggless Chocolate Gelato you will find that its exceptional flavor comes from the excellent organic chocolate. Sorry, cheaper chocolate just won't give you the same result. In your vegetarian kitchen you will find that the quality of the ingredients that go into a product determines the result. Or as my Dad would say, you can skimp anywhere in the budget that you like - but not on the table! That is where the family's health originates.


  • 3 Cups Organic Whole Milk
  • ¼ Cup Organic Sugar
  • 3 Tbs. Corn Starch
  • 1 tsp Frontier Herb Co. Alcohol Free Organic Vanilla Extract
  • 1/8 tsp Sea Salt
  • 8 ounces finely chopped Bittersweet Organic Chocolate Bar: Green and Black's, Newman's Own, Dagoba, Rapunzel, or use Sunspire Chocolate Chips. The Chocolate bar needs to be a sweetened variety.
Gelato Recipes


  1. Chop the chocolate bars. Place the chocolate bits along with 1/2 cup milk in a double boiler over moderate heat. Whisk until smooth. Reserve
  2. In a 4-quart heavy stainless steel saucepan bring 2 1/4 cups milk to a boil.
  3. While milk is heating, whisk together sugar, salt, cornstarch and 1/4 cup (cold) milk in a bowl until smooth, then whisk it into the boiling milk. Bring it back up to temperature stirring constantly. Continue to stir and cook for a full three minutes until the mixture is very thick. Remove from heat.
  4. Stir the melted chocolate mixture into the cornstarch-milk mixture stirring constantly. Pour through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming. Cover surface with wax paper and chill until cold, at least 1 1/2 hours.
  5. Once cold, place the mixture in an ice cream maker following the manufacturer's directions.
  6. Allow the Gelato to soften a few minutes before serving.

Recipes by Chef Bette

Variations on the Theme:

Try these variations on the theme for multiple eggless gelato recipes. Use the same basic ingredients and steps above:

Mochachino Gelato:

Substitute ¼ Cup brewed Teeccino Maya Mocha for half of the milk when melting the chocolate, and ¼ Cup brewed Teeccino Maya Mocha for the equal amount of milk when incorporating the cornstarch. Proceed as above.

Açai White Chocolate Gelato:

For an antioxidant power boost to your superb gelato substitute Organic White Chocolate for the Bittersweet variety. Add 4 scoops Sambazon Açai Power Scoop Powder to the melting chocolate mixture. Proceed as above.

Butterscotch Gelato:

Substitute Butterscotch chips for the Bittersweet variety. Add 1 tsp Frontier Herb Co. Butterscotch Flavor

Mocha Gelato:

Add 3 Tbs. instant espresso to the mixture along with 1 tsp Frontier Herb Co. Alcohol free Coffee Flavor.

Do you grind your own coffee beans? This Ethiopian Yirgacheffe is specially blended in Central America and available by Marley Coffee.

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Like these gelato recipes? Try our eggless sorbet, ice cream, or granité recipes too.

Have a favorite eggless frozen dessert that you want to share? Submit it to our Vegetarian Recipe Exchange.

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