Description
A creamy, dreamy vegan gelato made with coconut milk and naturally sweetened with coconut sugar. This indulgent treat is plant-based, easy to make, and bursting with rich, caramel-like flavor.
Ingredients
Scale
- 2 cups full-fat coconut milk
- 1/2 cup coconut sugar
- 1 tablespoon vanilla extract
- 1 tablespoon arrowroot starch
- Pinch of sea salt
- Optional: 1/4 cup chopped nuts (e.g., almonds, pistachios)
- Optional: 1/4 cup vegan chocolate chips
- Optional: 1/4 cup fresh fruit puree (e.g., strawberries, mango)
Instructions
- In a medium saucepan, combine the coconut milk and coconut sugar over medium heat. Stir continuously until the sugar is fully dissolved.
- In a small bowl, mix the arrowroot starch with two tablespoons of water to create a slurry.
- Add the arrowroot slurry to the coconut milk mixture and stir until it thickens slightly.
- Remove from heat and stir in the vanilla extract and a pinch of sea salt. Let the mixture cool to room temperature.
- Transfer the cooled mixture to a shallow container and refrigerate for at least 2 hours or until thoroughly chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20–25 minutes.
- If adding any mix-ins, do so during the last 5 minutes of churning.
- Transfer the gelato to a lidded container and freeze for an additional 2–3 hours for a firmer texture.
Notes
Ensure the mixture is fully chilled before churning for the best texture. Avoid over-churning to prevent graininess. Store in an airtight container with parchment on top to avoid freezer burn.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan gelato, coconut sugar, plant-based ice cream, dairy-free dessert