Gelato, Gelato, Gelato
The summer is hot. We all want ice cream. It’s a treat synonymous with the season. But isn’t it unhealthy for us? Not these recipes! Enjoy!
Simple Vanilla Gelato
This easy to make gelato has all the creaminess we love about this treat without the fat and sugar we don’t.
Makes 6-8 servings
1, 13-ounce cans coconut milk
½ cup unsweetened oat, almond or soy milk
¼ cup coconut sugar
1 teaspoon pure vanilla extract
Wisk all ingredients in a refrigerator safe bowl. Let chill in refrigerator for 2 hours prior to churning gelato in an ice cream machine.
Chocolate Espresso Gelato
Gelato, coffee and chocolate. Does life get better?
Makes 6-8 servings
1, 13-ounce cans coconut milk
½ cup unsweetened oat, almond or soy milk
¼ cup coconut sugar
¼ cup cocoa powder
1 double shot espresso (chilled) (about 5 oz)
1 teaspoons pure vanilla extract
Follow instructions for Simple Vanilla Gelato with these ingredients.
Sicilian Lemon Gelato
Refreshing and tart, this gelato will have you dreaming of a Sicilian holiday.
Makes 6-8 servings
1, 13-ounce cans coconut milk
½ cup unsweetened oat, almond or soy milk
¼ cup coconut sugar
2 teaspoon lemon extract
Zest of one lemon
1 teaspoon pure vanilla extract
Follow instructions for Simple Vanilla Gelato with these ingredients.
Stracciatella Gelato
A classic Italian gelato that is so-o-o-o-o-o worth the wee bit of extra work it takes.
Makes 6-8 servings
1, 13-ounce cans coconut milk
½ cup unsweetened oat, almond or soy milk
¼ cup coconut sugar
1 teaspoon pure vanilla extract
1 cup chocolate chips, melted and shaved
Follow directions in Simple Vanilla Gelato.
Temper the chocolate: Melt 1 ½ cups chocolate in a double boiler or in a glass bowl over a pan of boiling water and stir until chocolate melts and reaches 119o. Remove from heat and place on a dry towel (do not let water hit the chocolate) and dry the bottom of the bowl. Stir in remaining chocolate until the temperature reduces to 86o. Stir until smooth. Return the bowl over the boiling water and stir for 5 seconds. Remove to the towel and dry the bottom.
Spread onto cookie sheet and place in refrigerator until just hardened. Shave off strips of chocolate with cake icing spreader, metal spatula, or butter knife. Add to gelato at end of churning.
