Super Chocolate Vegan Gelato Recipe | Vegetarian Times Skip to main content

Super Chocolate Vegan Gelato

To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding. 



Ingredient Line: 
2 cups plain soy creamer
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½ cup brown sugar
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3 Tbs. cocoa powder
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3 Tbs. cornstarch
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½ tsp. salt
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4 oz. semisweet chocolate, finely chopped
Ingredient Line: 
2 tsp. vanilla extract


  1. Combine soy creamer, brown sugar, cocoa powder, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir in chocolate and vanilla until chocolate is melted. 
  2. Cover, and chill 4 hours, or overnight.
  3. Freeze in ice cream maker according to manufacturer’s directions.

Nutrition Information: 

1 g
Total Fat: 
11.5 g
Saturated Fat: 
3.5 g
41 g
0 mg
132 mg
2 g
28 g
Serves 6

Comments on this Recipe

You could probably make this without a ice cream maker if you wanted to pull it out of the freezer every hour and half and mix it. (I think I was told 4 times so it will take a good part of the day to make this without an ice cream freezer. New to having to live dairy-free and love my ice cream...I just may invest in an ice cream freezer. :-)

This is sooooo good!! My son cannot have dairy and I made this for him. Everyone loved it, the gelato was gone the day I made! Even my husband that is not a fan of soymilk loved this chocolate gelato. It tastes great and is super creamy too! Ana

well, everybody has icecream makers at home??

Is it possible to make this without an ice cream maker? ~Thanks, Carol

This recipe has to have an ice cream maker--otherwise it will turn into an icy block. One thing you could try (though the results won't be as creamy) is to freeze the mixture in ice cube trays then blend it in a food processor or blender. It'll be a frozen dessert--but may not have the gelato texture.

I've been vegan for about 4 years. I work in a vegan bakery and am surrounded by awesome vegan treats all day. In my entire life, this is the best gelato I've ever had. AND I've been to Italy...better than the original! I used soymilk instead of soy creamer, and I had no trouble at all. It was so rich that I couldn't even finish a whole bowl!

Sound great, if it's the same gelato in the pics I'm going to make it when we get an ice cream maker

Made this for my son and the rest of the family. My husband is a pastry chef and tends to critique my ice cream. He had very little to say about this one, and we can't wait to make it again.

Anyone tried making this with agave nectar instead of the sugar? Maybe a little molasses to take the place of the brown sugar flavor??? I'm guessing here, and would like some help with this, please!

Also, does the "plain soy creamer" have any sweetening in it? "Plain" non-dairy substitutes have sweetener in them. It is the "Unsweetened" versions that don't...but not sure if that is what is meant above or not.

I haven't tried it yet but as a teacher we make ice cream with the kids so I think the same method would work. Place the mixture in a ziploc freezer bag. Seal the bag and lay it inside of a bag with ice and rock salt. Shake for 20 minutes or until desired texture. You may need to double bag the gelato mixture so the taste of salt doesn't enter.

You can "cook" this in a VitaMix. Just dump all the ingr. in and put on high until it starts to steam a little. It seems easier to me?