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A glass bowl of stracciatella ice milk, on a granite surface with two spoons.

Stracciatella Ice Milk

  • Author: Shanna Mallon
  • Total Time: 8 hrs, 25 minutes
  • Yield: 8 servings 1x


An unsung hero of the frozen dessert world, Italian stracciatella ice milk is a dark chocolate studded treat that’s surprisingly easy to make.


  • 4 cups skim milk
  • 3 Tbsp light corn syrup
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 tsp unflavored gelatin
  • 1/2 cup powdered nondairy coffee creamer
  • 1 tsp pure vanilla extract
  • 4 oz bittersweet chocolate


  1. Combine milk, corn syrup, and heavy cream in a large saucepan.
  2. In a medium bowl, stir together sugar, gelatin and coffee creamer.
  3. Whisk dry ingredient mixture into wet mixture. Bring to a simmer, stirring constantly over medium heat.
  4. Remove immediately from heat and transfer to a lidded container to cool. Stir in vanilla extract.
  5. Chill the mixture in the refrigerator for at least 4 hours, or overnight.
  6. Freeze in an ice cream maker according to manufacturer’s instructions. While it is churning, melt the chocolate. Drizzle into the machine in the last few minutes of churning.
  7. Add mixture to a metal loaf pan and freeze until firm. Defrost for 10 to 15 minutes before scooping.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Ice Cream
  • Method: Freeze
  • Cuisine: Dessert

Keywords: ice milk, stracciatella, frozen dessert, chocolate