This fantastic Vegan Italian Gelato recipe and photos are being shared by my daughter, Nancy Hartman of Portland, Oregon.
Nancy created this delicious vegan gelato in honor of the birthday of her
daughter (and my granddaughter) Tabitha Harman.
Vegan Mint Chocolate Italian Gelato
Vegan Pistachio Italian Gelato
Ice Cream, Sorbet, Granita, & Gelato Recipes.
Vegan Italian Gelato Recipes:
Yields: 1 quart
Prep time: 20 min
Total time: 1 hr
3 1/2 cups coconut milk, divided
1/2 cup coconut water
3 tablespoons cornstarch
1 cup superfine sugar
1 teaspoon pure vanilla extract
When in Italy, I learned that one of the main differences in gelato is in
the preparation. Gelato is made in a custard form first, heating it up, and
then allowing it to cool down before putting in the ice cream maker.
In a small bowl combine and stir together the coconut milk and coconut water. Divide the coconut milk mixture.
In a small bowl, add 1 cup
of the coconut mixture with the cornstarch and sugar. Using a wire whisk,
combine the ingredients to form a slurry so that all the cornstarch and
sugar are dissolved and the mixture is smooth; set aside.
In a medium-size saucepan
over medium heat, combine the remaining 3 cups coconut mixture and the
vanilla extract. Stirring occasionally, heat the mixture to almost a boil;
stir in the cornstarch mixture and let simmer from 5 to 12 minutes to
thicken, stirring constantly.
Another important tip is to stir slowly, (do not whisk) which will prevent
too much air from being incorporated in the custard and will produces
smaller ice crystals.
from heat and transfer the mixture to a bowl. Cover and refrigerate until completely chilled, preferably overnight.
Prior to using the custard mixture, pour the chilled custard through a strainer into a mixing bowl to
clear out any clumps that may have formed. Store in the refrigerator until ready to use.
Prepare the Flavor Variation (of your choice).
Flavor Variation Ideas:
The fresher your fruit or
ingredients, the better the Gelato:
Mint: Add a cup of fresh crushed mint leaves to the coconut mixture during the simmering process and then set to chill.
Strain the leaves out before adding additional flavors.
Chocolate: Add 5 tablespoons 100% baking cocoa and or use a dark chocolate bar and shave chocolate pieces to add to the
custard just before processing in the ice cream maker. Be sure to read the ingredient label, to find a chocolate that does not contain milk fat.
Pistachio or Hazelnut Cream: See recipe below.
Fresh Fruit: Mash 1 cup of your favorite fresh fruit(s) with 1 tablespoon of sugar. Try using: Mango, Banana, Berries,
Stir in your chosen flavor(s) into the prepared chilled custard. The gelato
mixture is now ready for the freezing process.
Transfer the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Either churn your ice cream by hand or by motor.
With Gelato, it is best to not process it until it is hard. Instead, stop the ice cream maker at soft serve consistency, then put it in a container in
your freezer until hard for a delicate flavor and texture that differentiates it from ice cream.
When the gelato is done, either serve and enjoy (best
if eaten and enjoyed immediately as gelato has a shorter storage life than ice
cream) or transfer to freezer containers and freeze until firmer.
Makes approximately 1 quart of
Pistachio or Hazelnut Cream:
1 cup hot water
7 to 8 ounces raw unsalted shelled and hulled pistachio or hazelnuts
2 tablespoons superfine sugar
2 teaspoons olive oil
In a medium-size saucepan, bring water to a boil.
Place the nuts, sugar, and olive oil in a food processor. Blend/process, adding the
hot water (1 tablespoon at a time to control the consistency of the cream)
until the nuts are a smooth, creamy consistency that blends freely in the
blender (I actually used 9 tablespoons of hot water).
NOTE: Stop the processor and scrape down the sides of the bowl several times
during this process.
When done, cover and refrigerate until ready to use in making the gelato.
Makes approximately 1 cup.