Cool, creamy Parmigiano Reggiano Gelato offers a savoury start to a meal, served in small scoops with bread or fruit for contrast.
Parmigiano Reggiano Gelato may sound unusual at first, but it is one of the best appetisers I have eaten in a long time. It is surprisingly easy to make, yet feels elegant and special, one of those dishes I love bringing to the table at a dinner party when I want to surprise people.
It has a real wow-factor, even before the first spoonful. I know it sounds a little crazy, but the flavour makes sense straight away. The texture is similar to a cold mousse, with the consistency of gelato. Creamy, smooth, and deeply savoury, without feeling heavy.
It is delicious served on its own, but I find it reaches another level with a few simple additions. Thinly sliced pear, a drizzle of balsamic vinegar, and some pain brioche on the side turn it into something truly memorable.
Parmigiano Reggiano Gelato is meant to be an appetiser, though I often enjoy serving it at the end of a meal as well. It works well as a savoury dessert for anyone who prefers cheese over sweets. In the end, it is completely up to you. Enjoy!
Reasons to Make This Gelato
- Savoury finish suits people who prefer cheese over sweets, especially after a rich main course.
- Creates a smooth, spoonable gelato with a texture closer to a chilled mousse than traditional ice cream.
- Easy to pair with things you probably already have, like bread, fruit, or balsamic.
Key Ingredients for Parmigiano Gelato
Parmigiano Reggiano
Finely grated Parmigiano Reggiano melts smoothly into the cream and helps the mixture hold its shape once chilled. Choose a well-aged Parmigiano Reggiano, ideally 24–30 months, for a rounded, savoury flavour. Grate it finely to avoid a coarse texture.
Heavy Cream
Full-fat cream gives the gelato a smooth texture and freezes evenly. Use fresh cream with at least 35% fat, as lighter creams can lead to a firmer result.
Black Pepper
A small amount adds gentle warmth and a subtle bite, which works well with the richness of the Parmigiano Reggiano.
Find the complete list with measurements in the recipe card below.
How to Make Parmigiano Reggiano Gelato
Step 1: Put the cream, black pepper, and finely grated Parmigiano Reggiano into a heatproof bowl or pot set over a double boiler. Whisk continuously with an electric mixer until the cheese has completely melted and the mixture is smooth and fluffy. Remove from the heat and chill for 1–2 hours.
Step 2: Churn the chilled mixture in an ice cream maker for 10–15 minutes, as it will freeze faster than standard ice cream.
Note: If you do not have an ice cream maker, transfer the mixture to an airtight container and freeze it. Stir regularly during the first few hours to help break up ice crystals and keep the texture smooth.
Frequently Asked Questions
Yes. Freeze the mixture in an airtight container and stir it regularly during the first few hours to help keep the texture smooth.
Parmigiano Reggiano aged 24–30 months is ideal. It has a fuller savoury flavour while still melting smoothly into the cream. Very young cheese can taste flat, while older cheese may be sharper and harder to melt evenly.
It’s better to stick with one cheese. Mixing cheeses can change how the gelato tastes and feels, and the result may lose the clean Parmigiano flavour.
Serve small scoops with simple pairings like sliced pear, pain brioche, or a light drizzle of aged balsamic vinegar.
Extra Help from the Kitchen
Let the Cheese Warm Slightly Before Grating – Take Parmigiano Reggiano out of the fridge 20–30 minutes before grating to make it easier to grate finely and help it melt more evenly into the cream.
Strain the Mixture if Needed – Pass the warm mixture through a fine sieve if small bits of cheese remain after melting to achieve a smoother final texture.
Cover the Surface While Chilling – Press a piece of baking paper or cling film directly onto the surface while refrigerating to prevent a skin from forming.
Use Shallow Containers for Freezing – Choose a shallow container when freezing without an ice cream maker so the mixture freezes more evenly, and regular stirring is more effective.
Portion Before Fully Frozen – Scoop portions while the gelato is semi-firm and freeze them on a tray to keep presentation neat and reduce handling later.
Grate the Cheese Very Finely – Use a microplane or the finest holes on a grater to maximise the surface area of the Parmigiano Reggiano, helping it melt smoothly into the cream and reducing the need for straining later.
Variations and Twists
Serve with Balsamic and Fruit – Drizzle aged balsamic vinegar over the gelato and serve with thinly sliced pear or strawberries for a gentle contrast that works well with the savoury cheese flavour.
Spreadable Gelato Style – Let the chilled mixture firm up without churning and serve in small quenelles with crostini or flatbread for an antipasti-style presentation.
Add Ground Nutmeg – Stir a small pinch of freshly grated nutmeg into the warm cream and cheese mixture before chilling to add warmth that pairs naturally with Parmigiano Reggiano.
Herb-Infused Finish – Briefly steep a sprig of rosemary or basil in the warm mixture after the cheese has melted, then remove before chilling to add a light herbal note.
Cheese and Balsamic Croccante – Fold finely crushed Italian nut brittle into the gelato near the end of freezing to introduce a light crunch alongside the creamy texture.
Storage and Shelf Life
Store the gelato in an airtight container in the freezer for up to 1–2 weeks, keeping in mind that the texture is at its best during the first 3–5 days.
Before serving, let it rest at room temperature for 5–10 minutes to soften slightly and make scooping easier. Avoid repeated thawing and refreezing, as this encourages ice crystals and affects consistency.
Other Gelato Recipes You May Enjoy
Parmigiano Reggiano Gelato Recipe
Cool, creamy Parmigiano Reggiano Gelato offers a savoury start to a meal, served in small scoops with bread or fruit for contrast.
Ingredients
- 300 g – 10.5 oz Parmigiano Reggiano – finely grated
- 500 ml – 2 cups heavy cream
- 1 pinch black pepper
Instructions
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Put the cream, black pepper, and finely grated Parmigiano Reggiano into a heatproof bowl or pot set over a double boiler. Whisk continuously with an electric mixer until the cheese has completely melted and the mixture is smooth and fluffy. Remove from the heat and chill for 1–2 hours.
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Churn the chilled mixture in an ice cream maker for 10–15 minutes, as it will freeze faster than standard ice cream.
Note: If you do not have an ice cream maker, transfer the mixture to an airtight container and freeze it. Stir regularly during the first few hours to help break up ice crystals and keep the texture smooth.
The idea of this “gelato” is first recorded in a cookbook by Hannah Glasse in the 1700’s. The recipe is different but everything old is new again!
Very, very chic! And I want to know how you made that lovely decoration with the balsamic vinegar???
Another one of those recipes that you just have to make to see what it tastes like. The texture also has me a bit befumbled. 🙂 In a strange way, it sounds really, really good! I mean it’s CHEESE – it’s got to be good!
You are right, this is an unusual ice cream but as an appetizer, I can see it working.
An ice cream made with parmigiano, sound crazy..!!! that you know, bit why not, looks so fancy in a dinner, yes, you are right, it’s a “wow”…
Hi Manu! How have yo been? =)
Now that sounds strange, but I learned early that strange food ideas can be really addictive. Great Idea to pair it with brioche, pears and balsamic vinegar. Wish u a lovely Sunday or whats left of it.
…you just blew my mind. This is an INCREDIBLE dish 🙂 You make me want to throw a fancy party just so I can make it. Fabulous, darling!