Super Chocolate Vegan Gelato
Vegetarian Times Issue: June 1, 2008 p.64
To get the rich texture of Italian gelato, this ice cream base is thickened with cornstarch, like a pudding.
Directions
- 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.
- Cover, and chill 4 hours, or overnight.
- Freeze in ice cream maker according to manufacturer’s directions.
ingredient list
Serves 6
- 2 cups plain soy creamer
- 1/2 cup brown sugar
- 3 Tbs. cocoa powder
- 3 Tbs. cornstarch
- 1/2 tsp. salt
- 4 oz. semisweet chocolate, finely chopped
- 2 tsp. vanilla extract
Nutritional Information
Per SERVING:
| Calories |
266 |
| Protein |
1g |
| Total Fat |
11.5g |
| Saturated Fat |
3.5g |
| Carbs |
41g |
| Cholesterol |
0mg |
| Sodium |
132mg |
| Fiber |
2g |
| Sugar |
28g |
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Comments
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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.