I usually don’t share recipes that require special equipment to make, but this chocolate gelato is the exception. If you do not have an ice cream maker, stop what you are doing and purchase one immediately! Trust me, you will thank me for it after one creamy bite.
Gelato is the Italian word for ice cream. Italy has rules for what constitutes gelato but the United States is far more laid back – and thank goodness! This recipe is made without eggs or cream and I admit, I was skeptical when I decided to test it. After a short time in the kitchen and one spoonful later? I was hooked – and we finished the first batch in one sitting, but in fairness I did halve the recipe.
Here’s the recipe from EatingWell:
Creamy Chocolate Gelato
- 1/2 cup unsweetened cocoa powder, preferably natural
- 2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided (I used regular)
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.
- Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heat-proof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2-1/2 to 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours. (I missed the refrigerate for 3 hours and threw it in the ice cream maker after an hour. OOPS! Still tasted delicious!)
- Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
Makes 1 quart. Active time, 15 minutes. Total time, 4-1/2 hours.