Categories:Gelato Recipes Italian Vegan Recipes
Vegan Gelato is an easy-to-make vegan dessert that tastes delicious and creamy. My daughter, Nancy Hartman, created this delicious vegan version of gelato in honor of the birthday of her daughter (and my granddaughter) Tabitha.
Finding vegan desserts can be a challenge and many lack the rich full taste that you get with dairy products. This recipe uses coconut milk and coconut water in the custard to produce that rich creamy taste.
More delicious Ice Cream, Sorbet, Granita, & Gelato Recipes.
Vegan Gelato Recipe:
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, and/or Pineapple
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.