Gelato is a quick and easy way to cool down during the summer months.
This recipe is extremely versatile, with very few ingredients and easily adjustable to anyone with soy allergies.
This recipe can make either chocolate or vanilla gelato, but it can be changed to accommodate all preferences and tastes.
To add a little extra sweetness, consider pouring in a couple tablespoons of maple syrup.
- 3 3/4 cups vanilla or chocolate soy milk (can be substituted for almond or cashew milk)
- ⅓ cup coconut water
- 3 tablespoons cornstarch
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup (optional)
- In a small bowl, combine and stir the soy milk and coconut water.
- In a separate bowl, add 1 cup of the coconut and soy milk mixture with cornstarch and sugar. Using a wire whisk, combine the ingredients until both the cornstarch and sugar are completely dissolved; set aside.
- In a medium saucepan over medium to medium high heat, combine the remaining cups of the coconut and soy milk mixture, along with the vanilla extract, stirring frequently. Then heat the mixture to almost boiling.
- Once the mixture is near boiling, stir in the cornstarch mixture from earlier and let it simmer for another 10 to 15 minutes. Continue to stir frequently. Make sure not to stir too quickly. Stirring the mixture too fast will produce a more liquefied and less thick result.
- Remove the pan from the heat, and transfer the mixture to a bowl. Cover and refrigerate for at least 8 hours before serving, allowing it to chill overnight is a sure way for the best results in your gelato.
- Before using the mixture, make sure to drain it over a colander to remove any thicker clumps that may not have been fully stirred i. Alternatively, stir the mixture once more before serving.