Vegan Gelato
This vegan gelato is creamy, dreamy, and satisfies my sweet tooth without any guilt. I love using coconut milk for its rich flavor and velvety texture.
There’s something magical about making gelato at home, don’t you think?
I remember the first time I tried a scoop of authentic gelato in Italy, and I was smitten.
This recipe brings back those memories while keeping it completely plant-based.
Plus, it’s so simple to whip up, and you can customize it however you like!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk because it’s what gives this gelato that luscious creaminess. If you're not fond of coconut, you can try using cashew coconut milk, but it won’t be quite as rich. Maple syrup is my go-to sweetener here, but feel free to adjust it based on your taste preference!
Tips & Notes
- •I find that letting the gelato sit for a few minutes at room temperature makes it easier to scoop.
- •If you’re feeling fancy, try drizzling some melted dark chocolate on top before serving!
Recipe Variations
- •Sometimes I’ll throw in a handful of crushed strawberries or mango puree for a fruity twist.
- •You could also add a sprinkle of cinnamon for a warm, cozy flavor.
Storage & Freezing
Store any leftover gelato in an airtight container in the freezer. Just remember to let it soften for a few minutes before you dig in – it hardens quite a bit!
Frequently Asked Questions
Can I make this without coconut coconut milk?
You can try using a thick nut coconut milk, like cashew coconut milk, but it might not be as creamy.
How can I make this gelato chocolate-flavored?
Just add 1/4 cup of cocoa powder to the mixture when blending for a delightful chocolate gelato!
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This vegan gelato is creamy, dreamy, and satisfies my sweet tooth without any guilt. I love using coconut milk for its rich flavor and velvety texture.
Ingredients
Instructions
- 1
In a medium saucepan, whisk together the full-fat coconut coconut milk, maple syrup, vanilla extract, cornstarch, and a pinch of salt.
- 2
Heat the mixture over medium heat, stirring continuously until it begins to thicken, about 5–7 minutes. You want it to be warm but not boiling.
- 3
Once thickened, remove from heat and let it cool for about 10 minutes.
- 4
Pour the mixture into a blender or use an immersion blender to blend until smooth. If you’re adding any flavorings like cocoa powder or fruit puree, do it now!
- 5
Transfer the blended mixture into a shallow container and cover it. Place it in the freezer.
- 6
Every 30 minutes, stir the gelato vigorously with a fork for about 3 hours. This helps create that creamy texture!
- 7
Once it's fully frozen (after about 3 hours), let it sit at room temperature for about 5–10 minutes before scooping.
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