Stracciatella is an Italian gelato flavor that features a base of creamy vanilla ice cream mixed with shards of dark chocolate. The name itself means "ripped" or "torn," which perfectly describes the way chocolate is incorporated into the ice cream. Unlike traditional chocolate chip ice cream, where chocolate chips are mixed in, stracciatella uses melted chocolate that hardens when it hits the cold ice cream, creating delicate shards that provide a delightful crunch in every bite.

Vanilla extract is a crucial ingredient in this recipe, as it brings a rich, aromatic flavor that enhances the overall taste of the gelato. Using a high-quality vanilla extract will ensure that your gelato has a depth of flavor that truly stands out. You can either use store-bought vanilla extract or make your own for a more personalized touch.

To make this no-churn stracciatella gelato, gather the following ingredients:

14 ounces (397g) sweetened condensed milk: This adds sweetness and creaminess without the need for additional sugar.
2 teaspoons vanilla extract: Choose a quality extract for the best flavor.
1/4 teaspoon salt: A pinch of salt balances the sweetness.
2 cups (236ml) heavy cream: This is essential for creating a rich and creamy texture.
3 to 4 ounces (85 to 113g) dark chocolate: Use high-quality dark chocolate for the best results.

Start by placing a metal loaf pan or any freezer-safe container in the freezer. The metal will help the gelato freeze faster, resulting in a smoother texture.

In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and salt until well combined.

In a separate bowl, use an electric mixer to whip the heavy cream on medium-high speed until stiff peaks form. This step is crucial as it gives the gelato its light and airy texture.

Gently fold about one cup of the whipped cream into the condensed milk mixture to lighten it. Then, carefully fold in the remaining whipped cream until fully combined, taking care not to deflate the mixture.

Transfer the mixture into the chilled loaf pan, cover tightly with plastic wrap, and freeze for about 2 hours.

While the gelato is freezing, melt the dark chocolate in a microwave-safe bowl. Heat it in 30-second increments, stirring until smooth.

Once the gelato has been in the freezer for 2 hours and is partially set, drizzle the melted chocolate over the surface. The chocolate will harden upon contact with the cold gelato. Stir gently to break the chocolate into small shards throughout the gelato.

Cover the gelato again and return it to the freezer for an additional 3 hours, or until it is fully set and scoopable.

Use Quality Ingredients: The flavor of your gelato will depend heavily on the quality of your ingredients, especially the vanilla extract and chocolate.
Let it Soften: Before serving, let the gelato sit at room temperature for a few minutes to soften slightly for easier scooping.
Storage: Keep the gelato tightly covered in the freezer for up to two weeks.

This no-churn stracciatella gelato recipe is a simple yet luxurious dessert that you can make at home without any special equipment. With the rich flavors of vanilla extract and the delightful crunch of dark chocolate, it's sure to impress your family and friends. Enjoy this creamy treat on a warm day or as a special dessert for any gathering!

Now that you have this easy recipe, why not give it a try? Your taste buds will thank you!