I have been trying to perfect vegan gelato for a while now. Coconut milk is easy but it makes my tummy angry so it's off the table for me. I finally found the recipe that resulted in a creamy, rich tasting gelato almost as good as the real thing, without the saturated fat of dairy and plague of white sugar found in most ice creams and gelatos. It's so easy too and I control the ingredients. Hope you enjoy it.
Makes 1 pint
Place 1 1/2 cups oat milk in a small bowl and dissolve arrowroot in it by whisking.
Place the remaining oat milk, coconut sugar, brown rice syrup and oil in a sauce pan over medium heat. Cook, stirring to blend ingredients just until warm. Stir in oat milk with arrowroot and cook, stirring until it thickens slightly, from 5-10 minutes. You must keep the heat lowe enough to cook for at least 5 minutes so the arrowroot doesn't leave a chaulky aDO NOT whisk once you have added the oat milk with arrowroot to the warm oat milk mixture or your gelato will form ice crystals and lose creaminess.
Transfer to an icer cream machine and chrurn for 15 minutes. At 15 minutes, you can add anything you might be adding to the gelato: chocolate chips, chopped berries or peaches, nuts. Churn for 5 more minutes for a total of 20 minutes churning.
Transfer the gelato to a container that will be filled by the gelato (it will form an ice crystal on top if the container is too big). Cover tightly and freeze if not eating immediately. Allow to stand outside the freezer for 5-7 minutes before scooping to serve.
Cook's Tip: When I make a raspberry gelato like in the photo, I use Suzanne's Specialties Raspberry Rice Nectar in place of plain brown rice syrup and when I make chocolate gelato, I use Suzanne's Specialties Chocolate Rice Nectar and at 15 minutes of churning I add 1/3 cup Lily's Sweets Baking Chips.