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Creamy Chocolate Gelato

Creamy Chocolate Gelato
This Recipe Is:

WebMD Recipe from EatingWell.com

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
Prep: 15 | Total Time: 270
  • 1/2 cup
    cocoa powder, unsweetened, preferably natural
  • 2 14-ounce cans
    “lite” coconut milk, about 3 1/2 cups, divided
  • 1 teaspoons
    vanilla extract
  • 3/4 cup
    sugar, plus 2 tablespoons
  • 2 tablespoons
    cornstarch
  • 1/8 teaspoon
    salt
Instructions
  1. Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.
  2. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 21/2 to 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours.
  3. Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
Nutritional Information

Makes: generous 1 quart
  • Calories186
  • Fat7 g
    • Saturated fat5 g
  • Cholesterol0 mg
  • Carbohydrates30 g
    • Dietary fiber2 g
  • Protein3 g
  • Sodium64 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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