Creamy Chocolate Gelato Recipe
This creamy chocolate gelato is a luscious dairy-free treat made with coconut milk and rich cocoa powder. Smooth, velvety, and perfectly sweetened, it captures the essence of traditional gelato with a tropical twist, suitable for those seeking a dairy-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: About 1 quart (4 cups) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
Chocolate Gelato Base
- 1/2 cup unsweetened cocoa powder, preferably natural
- 2 (14 oz) cans “lite” coconut milk (about 3–1/2 cups), divided
- 1 tsp vanilla extract
- 3/4 cup plus 2 tbsp sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
Instructions
- Make Cocoa Paste: In a medium bowl, whisk the cocoa powder with about 2/3 cup of the coconut milk until you achieve a smooth, lump-free paste. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients and Heat: In a medium saucepan, mix together the sugar, cornstarch, and salt. Gradually whisk in the remaining coconut milk. Set the pan over medium heat and stir frequently with a wooden spoon or heatproof spatula until the mixture just begins to simmer around the edges.
- Simmer to Thicken: Continue stirring constantly, scraping the sides and corners of the pan to prevent burning. Let the mixture simmer gently for 2 1/2 to 3 minutes to fully cook the cornstarch and thicken the custard base.
- Combine Cocoa and Custard: Pour the hot custard mixture into the bowl with the cocoa paste. Whisk well until fully blended and smooth.
- Cool and Chill: Allow the mixture to cool undisturbed for about 45 minutes at room temperature. Then cover and refrigerate until cold, at least 3 hours. This step can be done up to 1 day ahead.
- Churn Gelato: Pour the chilled gelato base into the ice cream maker’s chilled canister. Freeze according to your ice cream maker’s manufacturer directions until it reaches a creamy gelato texture.
- Store: Transfer the gelato to an airtight container and keep it in the freezer for up to 1 week. For optimal texture, let it soften slightly before serving.
Notes
- Use natural unsweetened cocoa powder for a more authentic chocolate flavor; Dutch-processed cocoa may require adjustments in quantities.
- “Lite” coconut milk keeps the gelato light but still creamy; full-fat coconut milk can be used for richer texture.
- Refrigerating the gelato base overnight can enhance the flavors and improve texture.
- Softening gelato slightly before serving brings out its creamy characteristics and allows easier scooping.
Keywords: Chocolate Gelato, Vegan Gelato, Dairy-Free Dessert, Coconut Milk Gelato, Homemade Gelato, Creamy Gelato
Find it online: https://topreci.com/creamy-chocolate-gelato-recipe/
