Instructions

• Chill a large mixing bowl and the whisk/beater briefly (optional). Pour 500ml fresh double cream into the bowl and whip on high speed until stiff peaks form, about 8–10 minutes.
• Place 150g high-quality dark chocolate in a heatproof bowl and melt gently—either in 20–30 second bursts in the microwave, stirring between bursts, or over a double boiler—until smooth. Allow the melted chocolate to cool for a few minutes until warm and pourable but not hot.
• In a separate bowl, whisk together 400ml condensed milk, 4 tablespoons unsweetened cocoa powder and 1 teaspoon vanilla extract until smooth and the cocoa is fully incorporated.
• Pour the cooled melted chocolate into the condensed milk mixture and whisk until fully combined and smooth.
• Add about one-third of the whipped cream to the condensed milk–chocolate mixture and fold gently to lighten the base. Then fold in the remaining whipped cream with gentle, sweeping motions until the mixture is uniform and no large streaks remain.
• Fold 50g chocolate chips into the mixture until evenly distributed.
• Pour the gelato mixture into a loaf pan, smooth the top, and cover tightly with cling film.
• Freeze for at least 6 hours or overnight until firm.
• Remove from the freezer and let rest at room temperature for 10 minutes before scooping and serving.