Delicious Vegan Chocolate Gelato (Dairy Free)

A healthy indulgence!
A perfect, rich & chocolaty
smooth gelato. 🩷

Ingredients:

1 1/3 cups unsweetened cocoa powder (not Dutch processed)

4 (14 ounce) cans light coconut milk

2 teaspoons pure vanilla extract

1 1/2 cups agave nectar

1/4 cup cornstarch

1/8 - 1/4 teaspoon fine sea salt

Method:

In a large bowl, whisk together the cocoa with 1 1/3 cups (1 can) of the coconut milk until the mixture is thoroughly combined and smooth.

In a large saucepan, whisk the remaining coconut milk, agave, cornstarch and salt over medium heat. Stir occasionally until the mixture begins to simmer. Reduce the heat. Continue to whisk for 2 or 3 minutes or until the mixture thickens.

Pour the heated mixture into the bowl. Whisk until all of the ingredients are well blended and creamy. Cover and refrigerate for 4 hours or overnight.

Pour the chilled mixture into an electric ice cream maker and process according to the maker's instructions.

Transfer to an airtight container and place in the freezer for a minimum of 4 hours before serving. Makes about 2 1/2 quarts (10 cups) ~ 13 to 20 servings

Notes:

We have a large 4 quart ice cream maker. If you are using a smaller capacity ice cream maker, cut the recipe in half.

If after freezing, the gelato is too hard to scoop allow it to thaw a bit before scooping.

I will always remember the first time that I tasted gelato ~ it was in the early 1980"s when the first gelato shop opened in our town. It was such a special, indulgent treat! A decade later, I was living in Europe and gelato was served in all of the ice cream shops. 🩷

Even though this version of gelato is vegan, lower calorie and dairy free, it has the perfect creamy texture and rich flavor of a traditional gelato ~ you will not be disappointed with the quality of this recipe!