Dairy Free Stracciatella Gelato
This classic Italian treat delivers an ultra-creamy texture and delightful sweetness. It is an irresistible frozen dessert everyone will love.
Equipment
- ice cream maker
- fine-mesh sieve
Ingredients
For the Gelato Base
- 1 can (13.5 oz) Full-Fat Coconut Milk
- 1 1/2 cups Unsweetened Oat Milk, Divided
- 2/3 cup Granulated Sugar
- 2 tbsp Light Corn Syrup
- 3 tbsp Cornstarch
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla Extract
For the Chocolate Drizzle
- 4 oz Dairy Free Dark Chocolate, Chopped
- 1 tbsp Refined Coconut Oil
Instructions
- In a small bowl, whisk the cornstarch with 1/2 cup of the oat milk until completely smooth and set aside. In a medium saucepan, combine the coconut milk, remaining oat milk, sugar, corn syrup, and salt, and heat over medium, stirring, until steaming and the sugar dissolves.
- Whisk the cornstarch mixture again, then pour it into the saucepan while whisking constantly. Keep cooking and whisking for 2 to 3 minutes, until the base thickens to the consistency of heavy cream and coats the back of a spoon.
- Remove from the heat and stir in the vanilla. Pour through a fine mesh sieve into a bowl, press plastic wrap onto the surface, and refrigerate for at least 6 hours or overnight.
- Melt the chocolate and coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Let it cool until barely warm but still pourable.
- Pour the chilled base into an ice cream maker bowl that has been frozen for at least 24 hours and churn for 20 to 25 minutes, until thick and creamy. During the last minute of churning, slowly drizzle the chocolate in a thin stream directly onto the moving gelato so it sets into delicate chocolate flecks.
- Transfer to a freezer container, cover, and freeze for 2 to 3 hours for soft, creamy gelato, or longer for a firmer scoop. If frozen overnight, let sit for 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 404kcalCarbohydrates: 44gProtein: 3gFat: 24g