Dark Chocolate Halloween Gelato: Spooky & Easy Recipe

Rich and creamy Dark Chocolate Halloween Gelato with candy corn crunch – the ultimate festive frozen dessert for spooky season.

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Heat milk, cream, and half the sugar in a saucepan until steaming. Stir frequently to prevent scorching.
In a bowl, whisk egg yolks with the remaining sugar until pale.
Slowly temper the egg yolks with the hot milk mixture, then return everything to the pan.
Cook on low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and whisk in the cocoa powder, chopped dark chocolate, vanilla extract, and salt until smooth.
Strain the mixture into a bowl, cover, and refrigerate for at least 4 hours, or preferably overnight.
Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions.
During the final few minutes of churning, fold in the chopped candy corn pieces.
Serve the Dark Chocolate Halloween Gelato immediately, or store it in the freezer.

Chill the gelato base overnight for the best texture.
Use high-quality dark chocolate and Dutch-processed cocoa powder for the richest flavor and color.
Fold the candy corn in gently during the last few minutes of churning to keep the pieces intact.
For extra spooky flair, consider adding crushed cookies, gummy worms, or brownie chunks.