Cook Time:15 minsAdditional Time:4 hrs 15 minsTotal Time:4 hrs 30 minsServings:8Yield:1 generous quartJump to Nutrition Facts
Cook Time:15 minsAdditional Time:4 hrs 15 minsTotal Time:4 hrs 30 minsServings:8Yield:1 generous quart
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:4 hrs 15 mins
Additional Time:
4 hrs 15 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Yield:1 generous quart
Yield:
1 generous quart
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupunsweetened cocoa powder, preferably natural (see Note)2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided1teaspoonvanilla extract3/4 cup plus 2 tablespoons sugar2tablespoonscornstarch⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
½cupunsweetened cocoa powder, preferably natural (see Note)
2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided
1teaspoonvanilla extract
3/4 cup plus 2 tablespoons sugar
2tablespoonscornstarch
⅛teaspoonsalt
DirectionsPut cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.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 2 1/2 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.Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.TipsMake 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.Equipment: Ice cream makerNote: 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.Originally appeared: EatingWell Magazine, January/February 2011
Directions
Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.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 2 1/2 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.Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.TipsMake 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.Equipment: Ice cream makerNote: 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.
Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.
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 2 1/2 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.
Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s 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.
Equipment: Ice cream maker
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.
Originally appeared: EatingWell Magazine, January/February 2011
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Nutrition Facts(per serving)186Calories7gFat30gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
