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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.

Ingredients
Directions
Tips
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.
Tips
Equipment: Ice cream maker
Tips
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.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
186 calories; protein 2.7g; carbohydrates 30.4g; dietary fiber 2g; sugars 22.2g; fat 7.3g; saturated fat 5.4g; folate 1.7mcg; calcium 7.2mg; iron 0.8mg; magnesium 27mg; potassium 83.2mg; sodium 64.2mg; added sugar 22g.
Exchanges:
2 other carbohydrates
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