Fresh and Delicious Stracciatella Ice Cream (With Ice Cream Maker)

Somewhere between a summer afternoon and a sweet memory, stracciatella ice cream gets churned into existence. If you're lucky enough to have an ice cream maker, consider this your sign to skip the store-bought tub and stir up something a little more personal.

It’s not complicated. It’s not reinvented. It’s just stracciatella done right, with chocolate that doesn’t melt into the mix, but cracks and scatters like it’s got a mind of its own.

What Is Stracciatella Ice Cream?

Stracciatella gelato hails from Bergamo, a charming town in northern Italy. The name “stracciatella” comes from the Italian word “stracciare”, meaning “to shred” or “tear up.” Fitting, since this frozen treat is all about delicate shreds of chocolate scattered through a sweet, creamy base.

It was first introduced in the 1960s by Enrico Panattoni, the inventive gelatiere behind Ristorante La Marianna. Since then, it's been popular in gelato shops across the globe.

Pro Tips for the Best Stracciatella Ice Cream

• Use good quality dark chocolate. If it tastes great straight from the bar, it’ll taste even better swirled into cream.
• Avoid over-churning the ice cream. Once it reaches a soft-serve consistency, it's done, churning too long can turn it grainy.
• Store properly by transferring it into an airtight container with a layer of parchment pressed on top to prevent ice crystals.

Can I Make This Without an Ice Cream Maker?

Yes, but you’ll need patience and arm strength. After chilling your base, pour it into a shallow container and freeze. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals. Repeat this process 4–5 times. It's not quite the same, but pretty close!

Why Is the Mixture Chilled Before Churning?

Chilling the mix ensures it churns faster and more evenly, leading to a creamier texture. It also reduces the formation of ice crystals, because no one likes a crunchy scoop unless there’s a cone involved.

How Long Does It Take to Churn?

Most ice cream makers take 20–30 minutes, but always check your machine’s instructions. Once it looks like it holds a peak, it’s ready for the chocolate add-in.

Why Is My Ice Cream Too Hard After Freezing?

Homemade ice cream tends to freeze harder due to the lack of stabilizers. Let it sit at room temp for 5–10 minutes before scooping. Or mix in a tablespoon of alcohol (like vodka) before freezing to keep it scoopable.

Can I Add Other Flavors?

Sure! Peppermint extract, orange zest, or even espresso powder can make fun riffs on the classic. Just don’t overdo it, Stracciatella’s charm is in its simplicity.

How to Store Any Leftovers

Once churned, transfer the ice cream into an airtight container, seal and freeze. For the best texture, enjoy it within 1–2 weeks.

How to Make Stracciatella Ice Cream

In a medium saucepan, combine milk, cream, sugar, and vanilla extract.

Place the pan over low heat and stir continuously until the sugar has completely dissolved. Once the mixture is smooth and combined, remove it from the heat. Let it cool to room temperature, then transfer to the fridge until fully chilled.

Pour the chilled mix into your prepped ice cream maker and churn according to its settings.

While the machine is still churning and nearly done, pour in your chopped dark chocolate.

Scoop and serve immediately or transfer to a container and freeze until ready to enjoy.