Vegan Gelato
Servings 5.5
This Vegan Gelato is insanely rich and decadent! It’s paleo, nut-free and no-churn. It’s also super easy with only 5-ingredients and a little salt.
Ingredients
- 14 oz (400 grams) full-fat coconut milk canned
- 1/2 cup (105 grams) pitted dates
- 1/2 cup (100 grams) coconut sugar
- 3/4 cup + 1 1/2 tablespoons (98 grams) Dutch-process cocoa powder
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- In the bowl of a food processor or a high-speed blender, add all the filling ingredients, in the order listed, and blend for about 30-60 seconds (or a few minutes in a food processor) or until totally smooth and no lumps of dates remain. If you use a food processor, it could be that there are some little bits of dates left.
- Pour into a freezer-safe container and freeze for 4-8 hours, depending on how hard you want the gelato.
- Let it sit at room temp for 5-10 minutes before scooping.
- This will stay good in the freezer for up to 3 months.
Notes
- This recipe yields 2.75 cups or 650 ml.
- Note that it's best to weigh coconut sugar! Some brands are light and coarse and some brands (like the one I use) are very fine and dense.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values based on 1/2-cup servings.
Nutrition
Calories: 612kcalCarbohydrates: 87gProtein: 16gFat: 40gSaturated Fat: 33gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 513mgPotassium: 1479mgFiber: 26gSugar: 38gVitamin A: 3IUVitamin C: 2mgCalcium: 120mgIron: 14mgNet Carbs: 61
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