Creamy Chocolate Gelato
This ultra-chocolaty, dairy-free Sicilian-style gelato--made without eggs or cream--is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor.
Make Ahead Tip: Prepare through Step 2; refrigerate for up to 1 day. Store gelato in an airtight container in the freezer for up to 1 week. For the best texture, let soften slightly before serving.
Equipment: Ice cream maker
Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.
2 other carbohydrates