Dark Chocolate Ginger Gelato

My favourite Ninja Creami Recipe

The last time I was in Italy, I was there hosting one of my Savour the Slow retreats. It was the end of a long beach day, one of my guests was celebrating her birthday, and on the drive home our driver pulled off the road and said, “Trust me.”

What we found was a tiny, hidden gelateria, the kind you’d never plan for and would never find on your own.

She ordered a flavour I’d never seen before. Apparently Sicilian. A vanilla-style base folded through with dark chocolate, orange pieces, and pistachio. It was rich, fragrant, not overly sweet and instantly unforgettable.

That flavour stayed with me long after I came home.

So when I started testing this Dark Chocolate & Ginger Gelato, it took me straight back there. The texture of the finely chopped ginger reminded me of those orange pieces, the dark chocolate gave that same depth, and the citrus zest lifted everything in the same way. The ginger isn’t traditional but it adds something special. Warm, unexpected, and grounding.

Making this felt nostalgic in the best way. Like recreating a memory, not just a dessert.

I use Buderim Ginger here, it has a clean, bold flavour that works beautifully in gelato without overpowering it. Paired with dark chocolate, orange rind, and macadamias, this version is my own little homage to that Sicilian scoop I still think about.

A Note on the Ginger

Ginger can easily overpower desserts, but this recipe is all about balance. Using a high-quality ginger like Buderim Ginger gives warmth and depth without sharpness. If you love a stronger ginger kick, you can add an extra tablespoon, but I recommend starting here.

Perfect For

• Dinner parties and long lunches

• Make-ahead desserts

• Slow weekends at home

• Anyone who loves chocolate desserts with depth and warmth

If you make this Dark Chocolate & Ginger Gelato, tag me, I love seeing your versions come to life.

Why You’ll Love This Gelato

• Not overly sweet, rich, balanced, and grown-up

• Uses simple, high-quality ingredients

• Perfect for entertaining or slow weekends at home

• Designed specifically for the Ninja Creami

• A great way to showcase Australian ginger and produce

Frequently asked questions

• What is Dark Chocolate & Ginger Gelato?

  Dark Chocolate & Ginger Gelato is a creamy, Italian-inspired dessert made with a vanilla-style base, dark chocolate, citrus, and ginger. This version is created using a Ninja Creami and includes Australian ingredients like Buderim Ginger for warmth and depth without excessive sweetness.

• Can I make this gelato at home in Australia?

  Yes. This recipe is designed for home cooks in Australia using a Ninja Creami. All ingredients, including Buderim Ginger, dark chocolate, and macadamias, are easily available at major Australian supermarkets and specialty food stores.

• Why use Buderim Ginger in gelato?

  Buderim Ginger is an Australian-grown ginger known for its clean, bold flavour. In gelato, it adds warmth and texture without overpowering the base, making it ideal for pairing with dark chocolate, orange zest, and nuts in frozen desserts.

• Is this gelato recipe similar to Italian gelato?

  This recipe is inspired by traditional Italian gelato flavours, particularly Sicilian combinations of chocolate, citrus, and nuts. While it’s adapted for a Ninja Creami and home kitchens, the texture and flavour profile reflect classic Italian gelato styles.

Dark Chocolate & Ginger Gelato Recipe

Serves 4

Prep Time: 5 Minutes | Freezing Time: 24 Hours 

Fior di Latte Base

Ingredients

• 300ml full-cream milk (cold)

• 150ml pure cream (cold)

• 90g caster sugar

• Pinch of sea salt

Method

1. Add the milk, cream, sugar, and salt to a jug and whisk until the sugar has completely dissolved.

2. Pour into a Ninja Creami pint container, ensuring the mixture reaches the fill line evenly.

3. Freeze upright for 24 hours.

Mix-Ins & Finish

Ingredients

• 40g Buderim Ginger, finely chopped

• 50g dark chocolate chips

• 1 tsp finely grated orange rind

• 40g roasted macadamias, crushed

• 2 tbsp caramel sauce, slightly warmed

Method

1. Spin the frozen base on Gelato or Ice Cream mode.

   • If the texture is crumbly, run a Re-spin.

2. Remove the pint and create a well in the centre.

3. Add the chopped ginger, dark chocolate chips, orange rind, and macadamias.

4. Return to the Ninja Creami and run the Mix-In cycle.

5. Drizzle over the warm caramel sauce and gently fold with a spoon to create soft ribbons throughout the gelato.

Serve immediately for a soft-serve texture, or refreeze for 1–2 hours if you prefer firmer scoops.

Recipe Notes

• Ginger texture matters: Finely chopping the Buderim Ginger is key. You want little bursts of warmth throughout the gelato, not large chunks.

• Don’t skip the citrus: The orange rind lifts the richness of the dark chocolate and balances the cream beautifully.

• If it looks crumbly: This is normal after the first spin. A quick Re-spin on the Ninja Creami will bring it back to a smooth, gelato-like texture.

• Caramel last: Drizzling and gently folding the caramel by hand creates soft ribbons without over-mixing the gelato.

• Make it your own: Swap macadamias for pistachios if you want it even closer to the Sicilian inspiration.