Recipes » Desserts » Dark Chocolate Gelato
T. Colin Campbell Center for Nutrition Studies
Dark Chocolate Gelato


  • ¼ cup pitted dates, finely chopped
  • 4 tsp hot water
  • 3 oz dark chocolate, unsweetened
  • 12 oz extra firm tofu
  • 2 tsp vanilla extract
  • ¾-1½ tsp pasilla chili powder
  • 2 Tbsp maple syrup
  • Berries or other cut up fruit (optional)


  • 1. In a bowl, mix the dates with hot water and cover with plastic wrap. Let sit for 15 minutes.
  • 2. In a small pan, gently melt the dark chocolate over low heat. Set aside.
  • 3. Using an immersion blender, process the tofu, dates, vanilla extract, and maple syrup.
  • 4. Add the melted chocolate and continue to process until well incorporated and smooth.
  • 5. Add the chili powder a little bit at a time, tasting until you get the desired amount of heat.
  • 6. Place in the freezer for 2 hours, stirring every 20 minutes.
  • 7. Remove from the freezer and serve with berries or fruit on the side (optional).
  • 8. Eat immediately.

Cooking Tips

  • 1. The chili helps to highlight the fruity notes to this recipe, but don’t overdo it with the spice.
  • 2. A gelato should have a light consistency. Do not store in the freezer for longer than 2 hours.
  • 3. Serve with fruit for a colorful and delightful dessert.

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