Creamy Chocolate Gelato [Vegan, Dessert]
Ingredients for 1 quart:
- 1/2 cup of unsweetened cocoa powder BUY NOW
- 1 teaspoon of vanilla extract BUY NOW
- 3-1/2 cups of “lite” coconut milk BUY NOW
- 3/4 cup and two tablespoons of sugar BUY NOW
- 2 tablespoons of corn starch BUY NOW
- 1/8 teaspoon of salt BUY NOW
Who says you can’t have chocolate ice cream without eggs or cream? With some cocoa powder, coconut milk, sugar, and cornstarch, you can! Warning: this does require a lot of prep time (about 4 hours) and an ice cream maker.
Start by whisking coconut milk (2/3 cup), cocoa, and vanilla extract together in a bowl.
Meanwhile, in a saucepan, mix the sugar, cornstarch and salt together. Whisk in the rest of the coconut milk into the saucepan. Stir frequently under medium heat until the the mix begins to simmer around the edges of the pan. Let the mixture simmer for 2.5-3 minutes, stirring constantly and scraping the sides to prevent any scorching.
Once done, scrape the hot mixture from the saucepan into the other bowl containing the cocoa mixture. Whisk until it is all blended, then let it out to cool for 45 minutes. Refrigerate until cold (at least 3 hours).
Now you can use this gelato mixture in an ice cream machine, following manufacturer’s directions for freezing. It’s a lot of prep work, but the results are well worth the effort!
Nutritional Value per Serving (1/2 cup):
Calories: 186 cal
Fat: 7 g
Cholesterol: 0 mg
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g