Italian Dessert Recipes

This creamy nutty Bacio Gelato (Chocolate Hazelnut Kiss) is made with pure hazelnut paste, dark chocolate, and whole milk, ready in 5 hours. The crunch of toasted nuts cutting through the velvety chocolate base is truly spectacular. I love making this for weekend dinners when craving Italian sweets. Why This Classic Works Getting the exact …

Zabaione Gelato is a rich frozen version of the classic Italian custard made with egg yolks, sweet Marsala wine, whole milk and heavy cream. Prep takes 15 minutes with a 3-hour chill before churning. Plan for about 5 hours total including the final 2-hour freeze before serving. The key step is cooking the zabaione over …

Nocciola Gelato is a creamy, dense Italian hazelnut gelato made with whole milk, heavy cream, egg yolks and pure roasted hazelnut paste. Prep takes about 20 minutes with a 3-hour chill before churning. Plan on roughly 7 hours total from start to scoop. The two steps that matter most are tempering the eggs and using …

This creamy, crunchy Stracciatella Gelato is made with whole milk, heavy cream, and dark chocolate, and is ready in about five hours. The magic happens when a thin drizzle of warm melted chocolate shatters instantly into crisp shards upon hitting the freezing base. I love making this classic Italian dessert during summer weekends. Try More …

This creamy, velvety Cioccolato al Latte Gelato (Milk Chocolate) is made with rich whole milk, fresh egg yolks, and premium chocolate, and ready in about four hours. Watching the chopped chocolate melt instantly into the warm custard base reveals just how smooth the final churn will be. I always keep a batch in the freezer …

This creamy rich Gianduia Gelato Recipe (Italian Chocolate Hazelnut Gelato) is made with roasted hazelnuts, dark chocolate, and egg yolks and ready in 5 hours. Watching the warm custard base thicken and churn into a velvety frozen treat is deeply satisfying. I always keep a batch in the freezer for sudden sweet cravings. Try More …

This creamy dense Cioccolato Fondente Gelato (Dark Chocolate) is made with whole milk, Dutch-processed cocoa, and dark chocolate, and ready in 4 hours and 25 minutes. Watching the liquid base slowly thicken into a deeply dark, rich churned dessert feels incredibly rewarding. I always keep a batch in the freezer for when a serious chocolate …

This smooth, creamy Fior di Latte Gelato is made with whole milk, heavy cream, and sugar, and ready in 5 hours. Watching the pure white milk mixture thicken and transform into a dense, velvety treat in the ice cream maker is incredible. I always look forward to that intensely milky first spoonful. Try More Gelato …

This smooth, rich Crema Gelato (Gelato alla Crema) is made with whole milk, egg yolks, and vanilla bean, and ready in 6 hours. Peeling back the lid to reveal the dense, golden-hued frozen custard always brings me right back to a sunny piazza in Rome. I love how simple ingredients transform into such an intense …

This creamy, rich Stanley Tucci Italian Tiramisu is made with fresh mascarpone, robust espresso, and ready in 4 hours and 25 minutes. The delicate coffee-soaked ladyfingers meld beautifully with the airy cream after a good chill in the fridge. I love making this whenever I need a reliable, show-stopping dessert. Try More Recipes: Why This …