Page 102 - #59 English

I Iced

Vegan gelato Recipes

Besides buying it from grocery
directly, it’s also a good idea and will
be convenient for you to do it at home.
Like most of dairy-free frozen
treats on the market currently use soy,
cashew, coconut, or almond to replace
traditional ingredients, this recipe uses co-
conut milk and coconut water or soy milk
either to produce that rich creamy taste or avoid
allergic reaction to milk or lactose intolerance.

Recipe
1 Easy Vegan Gelato

Ingredients

· 3 3/4 cups vanilla or chocolate soy milk (can Recipe
be substituted for almond or cashew milk) 2
· 1/3 cup coconut water Vegan chocolate gelato recipe with
· 3 tablespoons cornstarch coconut milk and dark rum
· 1 cup sugar
· 1 teaspoon vanilla extract Ingredients
· 1-2 tablespoons maple syrup (optional)
· 1 cup sugar
Directions · 1 cup coconut water
· 1 tablespoon unsweetened cocoa powder
① In a small bowl, combine and stir the soy
milk and coconut water. · 6 ounces bittersweet chocolate, finely chopped
② In a separate bowl, add 1 cup of the coconut · 2 cups coconut milk
and soy milk mixture with cornstarch and sugar. · 1 tablespoon dark rum
Using a wire whisk, combine the ingredients until · Pinch of salt
both the cornstarch and sugar are completely dis- Directions
solved; set aside.
③ In a medium saucepan over medium to me- ① In a heavy saucepan, combine the sugar,
dium high heat, combine the remaining cups of the coconut water, and cocoa powder and bring to a boil
coconut and soy milk mixture, along with the va- over medium-high heat.
nilla extract, stirring frequently. Then heat the ② Stirring occasionally until the sugar and cocoa
mixture to almost boiling. powder are completely dissolved and a syrup has formed.
④ Once the mixture is near boiling, stir in the ③ Remove from the heat and add the chocolate,
cornstarch mixture from earlier and let it simmer stirring until completely melted.
for another 10 to 15 minutes. Continue to stir fre- ④ Add the coconut milk, rum, and salt and stir
quently. Make sure not to stir too quickly. Stirring well. Let it cool to room temperature.
the mixture too fast will produce a more liquefied ⑤ Pour the cooled mixture into a blender or
and less thick result. food processor and process until very smooth. Trans-
⑤ Remove the pan from the heat, and transfer fer to a bowl, cover, and refrigerate until very cold,
the mixture to a bowl. Cover and refrigerate for at least at least 2 hours or up to 1 day.
8 hours before serving, allowing it to chill overnight is ⑥ Pour the cold mixture into an ice cream
a sure way for the best results in your gelato. maker and churn according to the manufacturer’s
⑥ Before using the mixture, make sure to drain instructions. Serve the gelato right away, or spoon it
it over a colander to remove any thicker clumps that into a freezer-safe container, place parchment or
may not have been fully stirred. Alternatively, stir waxed paper directly on the surface, cover tightly,
the mixture once more before serving. and freeze for up to 3 days.

104