Vanilla Ice Milk with Dark Chocolate Stracciatella


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Vanilla Ice Milk with Dark Chocolate Stracciatella recipe by Barefeet In The Kitchen

Vanilla ice cream with dark chocolate pieces swirled into it sounded just about perfect to me. The fact that I could give it a fancy name, just made me laugh. Stracciatella is simply a vanilla base ice cream or gelato with chocolate shavings swirled into it.

I wanted to make something quick and easy and not heavy at all, so I used a basic vanilla ice milk formula and then swirled in the chocolate last of all. We really enjoyed this dessert. It is not a typical ice cream.

It was very soft straight out of the freezer, almost like a thick milkshake in consistency. I, personally, preferred it the following day when it had solidified a bit more.

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Vanilla Ice Milk with Dark Chocolate Stracciatella

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  • 6 cups whole milk
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/2 cup dark chocolate chips or pieces


  • Whisk together the milk, sugar, vanilla and salt. Pour that into your machine and freeze it according to the machine's directions. When it is almost finished, melt the chocolate on medium heat in the microwave. Check it every 30 seconds after the first minute and remove from the microwave as soon as it is melted.
  • When the ice cream is finished, pour it into a 9x13 pyrex pan. Drizzle the chocolate over the top as thinly as possible. A fork will help with drizzling it into the ice cream. As it hardens, break it up and stir it into the ice cream. As soon as the chocolate is in the ice cream, put the pan into the freezer for at least half an hour. Stir lightly to make sure that the chocolate is more or less evenly distributed. Then, you can either enjoy it immediately as a very soft serve ice cream, or the next day with a firmer texture. The above picture was taken the next day.
  • If you wait until the next day to eat the ice cream, set it out on the counter for at least 30 minutes prior to serving. This is not a cream based or egg based ice cream recipe and because of that, it will be frozen almost completely solid after a while in the freezer. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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