A Refreshingly Vegan Gelato

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Vegan Gelato

This recipe offers a taste of cool, creamy refreshment, crafted from the goodness of plant-based ingredients.  A vegan gelato recipe that emphasizes the creamy texture that makes gelato so special.


Yields: 6-8 servings 

Prep time: 20 minutes 

Chill time: 4 hours or overnight 

Churn time: 20-30 minutes

Ingredients:

  • 1 cup raw cashews, soaked in boiling water for at least 1 hour
  • 1.5 cups unsweetened plant milk (oat or almond)
  • 1/2 cup granulated sugar (optional)
  • 1/4 cup agave syrup (or maple syrup) when using granulated sugar
  • 1/3 - 1/2 cup maple syrup or 1/4 - 1/3 cup agave nectar (adjust to taste) (when omitting granulated sugar)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional flavorings: 1/4 cup cocoa powder (for chocolate), 1 cup fruit puree (for fruit gelato), etc.

Equipment:

  • High-powered blender
  • Saucepan
  • Ice cream maker
  • Freezer-safe container

Instructions:

  1. Blend the base: Drain the soaked cashews and combine them with the plant milk in a high-powered blender. Blend until completely smooth and creamy.
  2. Make the base: In a saucepan, whisk together the sugar and cornstarch. Gradually whisk in the cashew-milk mixture until smooth; or whisk together the maple syrup or agave nectar and cornstarch. Gradually whisk in the cashew-milk mixture until smooth.
  3. Cook the base: Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This usually takes about 5-10 minutes.
  4. Flavor and chill: Remove from heat and stir in the vanilla extract, salt, and any optional flavorings. Pour the mixture into a bowl, let it cool to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight.
  5. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Gelato is churned at a slower speed than ice cream, so it will take a bit longer.
  6. Freeze and serve: Transfer the gelato to a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 2 hours before serving. Let it sit at room temperature for 5-10 minutes before scooping. Enjoy!

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