This chocolate gelato recipe is vegan, though you would never guess it by the rich and full mouthfeel that good-quality dark chocolate and coconut milk provide. When churned in an ice cream machine the texture is creamy and luscious, as if actual cream were included in the recipe.
Makes about 1 quart
1 cup sugar
1 cup coconut water
1 tablespoon unsweetened cocoa powder
6 ounces bittersweet chocolate such as Scharffen Berger or Valrhona, finely chopped
2 cups coconut milk
1 tablespoons dark rum
Pinch of salt
In a heavy saucepan, combine the sugar, coconut water, and cocoa powder and bring to a boil over medium-high heat, stirring occasionally until the sugar and cocoa powder are completely dissolved and a syrup has formed. Remove from the heat and add the chocolate, stirring until completely melted. Add the coconut milk, rum, and salt and stir well. Let cool to room temperature.
Pour the cooled mixture into a blender or food processor and process until very smooth. Transfer to a bowl, cover, and refrigerate until very cold, at least 2 hours or up to 1 day.
Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions. Serve the gelato right away, or spoon it into a freezer-safe container, place parchment or waxed paper directly on the surface, cover tightly, and freeze for up to 3 days.
Chocolate-Dipped Chocolate-Coconut Bars
Freeze the gelato in an ice cream bar mold until solid, at least 2 hours or up to 3 days. Unmold the frozen bars and dip the top halves into 8 ounces melted bittersweet chocolate, then coat the chocolate with 1⁄2 cup finely shredded dried coconut.
Reprinted with permission from “Ice Creamery Cookbook.” Photography by Erin Kunkel. Copyright 2014 by Weldon Owen Inc. and Williams-Sonoma, Inc.
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