Food: Vegan espresso gelato

This is one of the easiest recipes I’ve ever made. It uses a handful of ingredients and minimal effort, but produces a rich & creamy dairy-free ice cream.

You’ll need:

  • 1 tin of coconut milk
  • A splash of soy milk/almond milk
  • 3 tbs of freshly brewed strong espresso
  • A Splash of Amaretto
  • 150g icing sugar, sifted
  • A sprinkle of salt

 

I had nearly a full tin of coconut milk (left over from the Spicy sweet potato and chickpea recipe here) that needed using up. I started to think what to make with it – and vegan gelato popped into my head.

Only full fat coconut milk will work here, so put the can of reduced fat milk away!

The actual recipe is easy, begin by spooning it into a mixing bowl, and with an electric whisk, mix until it comes together into a thick batter. Next, add a splash of soy milk/ almond milk – or any non dairy milk to loosen it up a bit. Mix again. Add the espresso and amaretto and mix again. See I told you this was easy 😉

Sift in the icing sugar and you guessed it, mix. Add a sprinkle of salt. Mix on the top speed to add a tonne of volume to it. When it’s nearly doubled in mass scrape of the excess from the whisk and pour into a lidded container. Now place in the freezer. It’s essentially done.

There’s only one thing left to do, it’s not hard though – every hour, just take the container out and stir it thoroughly with a spoon. Do this about 5/6 times and then leave it a few more hours to set properly (I left mine overnight). This will make sure the gelato is smooth and creamy when it hits your tongue.

The next day I made a salted chocolate sauce to serve with it.

To make this all you need is:

  • 50g good quality dark chocolate (minimum 70% cacao solids)
  • 1 tsp flavourless oil (I used sunflower)
  • 1tbs agave
  • A pinch of good quality Sea Salt (I used Maldon)

 

To make: chop and melt the dark chocolate in a pan on a low heat on the stove. Add the agave and oil and stir until it comes together into a glossy, dark mixture. Take off the heat and pour over the gelato. The temperature difference should start to set the chocolate mixture. Sprinkle the salt on the dark topping & devour!

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