Penguin ice cream

Name: Penguin ice cream
Prep time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Milk 1 ¼ cup; Fresh liquid cream ½ cup; Vanilla bean 1; Sugar &frac23; cup; Dark chocolate 7 oz; White chocolate 7 oz; Chopped hazelnuts to taste

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549

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 549
Carbohydrates g 62.1
of which sugars g 62.1
Protein g 7.3
Fats g 30.1
of which saturated fat g 16.11
Fiber g 1
Cholesterol mg 26
Sodium mg 70

Difficulty: Easy
Prep time: 50 min
Makes: 6 pieces
Cost: Low
Note More cooling time in the freezer

PRESENTATION

Gelato pinguino is that classic gelato on a stick you'll see everywhere in Turin when it gets warm. Born in Piemonte back in 1939 at the famous Pepino shop, this Italian ice cream bar kicked off the idea of strolling through town with a creamy and cold treat. And the chocolate? That's what makes it special—dipped in either dark or white chocolate, sometimes even with hazelnut crumbles, it creates a perfect crunchy shell over the soft, sweet inside. People in Torino have really really loved it for generations. Now, you find it all over Italy. But the original Pepino gelato? It still holds a legendary status. Kids go wild for it, and grownups secretly love it too, especially with the real Piedmont chocolate coating—it gives a hint of nostalgia with every bite. Most folks think of the chocolate-covered ice cream bar as a store-bought treat, but in Piemonte, making it at home is a cherished tradition too. Just takes a bit of patience. Really worth it. The fun people have picking their favorite chocolate or adding nuts for extra crunch is something else. Pinguino gelato is like Italy’s answer to the ice cream pop, but with a more silky, rich texture—thanks to proper gelato alla panna. Sometimes you'll even find versions with extra layers of chocolate or fancy decorations. Each bite's a surprise. This traditional Italian dessert is a big deal in Turin. Folks love trying to recreate that authentic Pepino style at home for birthdays or just as a special summer frozen treat. With its history, local pride, and simple happiness, gelato pinguino just hits differently. Really does. Anyone who enjoys chocolate-coated gelato will get why this old-school Italian frozen dessert became so loved. Whether you're savoring it in the beautiful streets of Turin or making your own at home, this treat captures the heart of Italian summer in every bite. For sure.

INGREDIENTS

549

Calories per serving

Ingredients for 6 penguins: Milk 1 ¼ cup (300 ml); Fresh liquid cream ½ cup (125 g); Vanilla bean 1; Sugar ⅔ cup (125 g)

for the coating: Dark chocolate 7 oz (200 g); White chocolate 7 oz (200 g); Chopped hazelnuts to taste

Preparation

How to prepare Penguin ice cream

To prepare penguin ice cream, first, make the cream ice cream: pour the milk into a saucepan, add the sugar, cream, and opened vanilla pod 1, then mix and heat the mixture to no more than 185°F. Once the temperature is reached, immediately place the saucepan in a container with ice water to quickly lower the temperature of the mixture 2, and once cold, pour it into an ice cream maker and churn for at least 30 minutes until the mixture is thick and creamy 3. To see the cream ice cream guide Vanilla Ice Cream

Now prepare everything you need to make your penguin: you will need to get silicone molds and ice cream sticks 4. Fill the molds with the ice cream 5, level it well, tap the mold a little to avoid forming bubbles, and finally insert the sticks 6. Let the ice creams firm up overnight in the freezer.

After this time, melt the dark and white chocolate in a bain-marie or microwave (7-8) and let it cool to room temperature. Take the ice creams out of the freezer and unmold them 9.

Dip 3 ice creams in the dark chocolate, being careful to seal the bottom well with the chocolate, leaving no open spaces or holes from which the ice cream might leak out (10-11). Let them cool in the freezer placed on a baking sheet for at least an hour. If you want to decorate them with chopped hazelnuts, sprinkle them on the chocolate as soon as you dip them, otherwise, the chocolate hardens immediately 12.

The remaining 3, dip them in white chocolate, again sealing the bottom well (13-14). Immediately place your penguins in the freezer on a baking sheet for at least an hour. Once cold, you can decorate them with the leftover dark chocolate. And here is the penguin ice cream ready to be enjoyed!

Storage

You can store penguin ice creams in the freezer for up to 15 days, placed on a baking sheet.

Advice

You can also decorate your penguin ice cream with chopped pistachios or almond flakes, according to your tastes!
You can make the penguin with your favorite ice cream: chocolate or fruit!

To make this recipe, it is essential to have the proper ice cream molds, which can be found in the best home goods and pastry shops.

For the translation of some texts, artificial intelligence tools may have been used.