The Easiest Homemade Gelato Recipe (No Machine, 3 Flavors!)

This homemade gelato recipe is a game-changer—creamy, dreamy, and no machine required. In just 30 minutes, you can whip up three luscious flavors that rival any gelateria.

Think velvety vanilla, rich chocolate, and vibrant strawberry, each with a texture so smooth it melts on your tongue. Perfect for impressing guests or treating yourself, it’s a dessert that feels indulgent yet effortless.

With simple ingredients and minimal prep, this recipe delivers restaurant-quality gelato from the comfort of your kitchen. The flavors are bold and authentic, while the texture is luxuriously dense yet airy.

Whether you’re a dessert novice or a seasoned pro, this recipe promises a sweet escape in every spoonful. Ready to dive in? Your taste buds will thank you!

Ingredients for The Easiest Homemade Gelato (No Machine, 3 Flavors!)

• Plain Gelato Base:
• 2 cups (16 fl oz/450 ml) whole milk
• 4 large egg yolks, room temperature
• ¾ cup (6 oz/170 g) granulated sugar
• 1 cup (8 fl oz/225 ml) heavy whipping cream (36%)
• ¾ teaspoon salt
• 2 teaspoons vanilla extract
• Blueberry Cheesecake Gelato:
• 1 cup (8 oz/225 g) cream cheese, softened
• 1 ½ cups Graham crackers, crushed
• 2 tablespoons (1 oz/28 g) butter, melted
• 1 ½ cups (8 oz/225 g) blueberries (fresh or frozen)
• ½ teaspoon vanilla extract (optional)
• 1 small lemon, zested
• Salted Caramel Gelato:
• ½ cup (5 oz/142 g) salted caramel sauce (homemade or store-bought)
• Triple Chocolate Gelato:
• ⅔ cup (5 oz/142 g) chocolate ganache, melted
• ¾ cup (4 ½ oz/128 g) bittersweet chocolate, chunks
• ½ cup (3 oz/85 g) white chocolate, melted

Step-by-Step Instructions

1. Make the Plain Gelato Base:
2. In a heavy-bottom saucepan, heat the milk over medium-low heat until it simmers gently.
3. In a medium bowl, whisk the egg yolks and sugar until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
4. Pour the custard back into the saucepan and cook over low heat, stirring frequently with a wooden spoon for 6-8 minutes, until it thickens slightly and coats the back of the spoon. Do not boil.
5. Strain the custard through a fine sieve into a clean bowl. Let it cool at room temperature, stirring every 5 minutes. Add salt and vanilla, then cool quickly in an ice bath. Cover and refrigerate for at least 4 hours or overnight.
6. Whip the heavy cream on high speed until stiff peaks form. Gently fold the cold custard into the whipped cream until smooth and thickened. Avoid overmixing.
7. Salted Caramel Gelato:
8. Stir the salted caramel sauce into the gelato base. Taste and add more if desired. Pour into a loaf pan and follow freezing instructions below.
9. Blueberry Cheesecake Gelato:
10. Whisk the softened cream cheese into the gelato base until smooth. Mix the crushed Graham crackers with melted butter and add to the base. Stir in blueberries, vanilla (optional), and lemon zest. Pour into a loaf pan and follow freezing instructions below.
11. Triple Chocolate Gelato:
12. Fold the melted chocolate ganache into the gelato base (ensure it’s not hot). Stir in bittersweet chocolate chunks. Drizzle melted white chocolate over the base and let it set slightly before stirring in completely. Pour into a loaf pan and follow freezing instructions below.
13. Freezing Your Gelato:
14. Pour the gelato into a loaf pan or freezer-safe container. Freeze for 30-60 minutes, then whip it up to break up ice crystals. Repeat 2-3 times until thickened. Freeze for another 4-5 hours or until firm. Let sit at room temperature for 5-10 minutes before scooping. Store covered in the freezer for up to 6 weeks.

Creative Toppings and Mix-Ins to Elevate Your Gelato

Take your gelato to the next level with fun toppings and mix-ins! For the Plain Gelato Base, try adding crushed pistachios, toasted coconut flakes, or a drizzle of honey. For Salted Caramel Gelato, sprinkle sea salt flakes or add chunks of chewy caramel candies.

Blueberry Cheesecake Gelato pairs beautifully with extra graham cracker crumbs or a swirl of blueberry compote. And for Triple Chocolate Gelato, add mini marshmallows, crushed Oreos, or a sprinkle of cocoa powder for a decadent finish.

Perfect Pairings: Serving Suggestions for Your Gelato

Serve your gelato in style! Pair Salted Caramel Gelato with warm brownies or a slice of apple pie. Blueberry Cheesecake Gelato is fantastic alongside lemon bars or shortbread cookies. For Triple Chocolate Gelato, try it with a side of espresso or a drizzle of raspberry sauce. Don’t forget to garnish with fresh mint leaves or edible flowers for a touch of elegance.

Time-Saving Tips for Busy Gelato Makers

Short on time? Use store-bought salted caramel sauce or chocolate ganache to skip a step. For the Plain Gelato Base, prepare it the night before and let it chill overnight. If you’re in a rush, freeze the gelato in a shallow container to speed up the freezing process. And if you don’t have a loaf pan, use a baking dish or even individual ramekins for quicker freezing and serving.

Storage Secrets: Keeping Your Gelato Fresh and Creamy

Store your gelato in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will stay fresh for up to 6 weeks in the freezer. If it’s too hard to scoop, let it sit at room temperature for 5-10 minutes to soften. For longer storage, consider portioning it into smaller containers for easy access.

Common Questions Answered: Gelato Made Simple

Can I use low-fat milk? Stick to whole milk for the creamiest texture. What if my custard curdles? Strain it through a fine sieve to remove lumps. Can I skip the ice bath? Yes, but it will take longer to cool. No loaf pan? Any freezer-safe container works! These tips ensure your gelato-making process is smooth and stress-free.

The Easiest Homemade Gelato Recipe (No Machine, 3 Flavors!)

Shaziya

This homemade gelato recipe is a game-changer—creamy, dreamy, and no machine required. In just 30 minutes, you can whip up three luscious flavors that rival any gelateria.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Servings 6 people

Ingredients

  

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Plain Gelato Base

• 2 cups whole milk
• 4 large egg yolks room temperature
• ¾ cup granulated sugar
• 1 cup heavy whipping cream 36%
• ¾ teaspoon salt
• 2 teaspoons vanilla extract

Blueberry Cheesecake Gelato

• 1 cup cream cheese softened
• 1 ½ cups Graham crackers crushed
• 2 tablespoons butter melted
• 1 ½ cups blueberries fresh or frozen
• ½ teaspoon vanilla extract optional
• 1 small lemon zested

Salted Caramel Gelato

• ½ cup salted caramel sauce homemade or store-bought

Triple Chocolate Gelato

• ⅔ cup chocolate ganache melted
• ¾ cup bittersweet chocolate chunks
• ½ cup white chocolate melted

Instructions

 

• How to make Plain Gelato Base: In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
• Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously. Pour this custard back into the same saucepan and place over low heat.
• Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard.)
• Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so. Add in salt and vanilla to the custard and mix. To cool the custard quickly place the custard in an ice bath (see video above). Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
• When the custard base is cold begin to whip the cream on high speed until stiff peaks form.
• Gently fold the custard base into the whipped cream until smooth and thickened. Don’t beat or you will deflate the whipped cream.
• Salted Caramel Gelato: Stir in the salted caramel sauce, taste and add more if desired. It should be both salty and sweet. Pour into your loaf pan and follow freezing directions below.
• Blueberry Cheesecake Gelato: Whisk the softened cream cheese into the gelato base until smooth.
• In a small bowl, stir together the crushed Graham crackers and butter and add to your gelato base. Lastly, stir in the blueberries, vanilla, and lemon zest. Pour into your loaf pan and follow freezing directions below.
• Triple Chocolate Gelato: Swiftly fold in the chocolate ganache into the gelato base. Make sure the ganache is not hot or it will set when it hits the cold base. Stir in the chocolate chunks. Lastly, drizzle over the white chocolate and allow to sit on the base to set and firm up before stirring it in completely. Pour into your loaf pan and follow freezing directions below.
• Freezing your Gelato: Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer. Now, after 30-60 minutes go in a whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up (see video above for step by step)
• Allow freezing for another 4-5 hours or until frozen before scooping. If hard to scoop allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly.
• Cover well and store in the freezer for up to 6 weeks.

Keyword easy recipe, Gelato, homemade, no machine, three flavors

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