Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the rocket domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the pinnacle domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/pioneercookery.com/public_html/wp-includes/functions.php on line 6114
Creamy Chocolate Gelato – Pioneer COOKERY

Creamy Chocolate Gelato

by on with No Comments

Makes: Generous 1 quart

INGREDIENTS

  • 1/2 cup unsweetened cocoa powder, preferably natural (see Note)
  • 2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided
  • 1 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt

PREPARATION

  1. Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.
  2. Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 21/2 to 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours.
  3. Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.

TIPS & NOTES

  • Make Ahead Tip: Prepare through Step 2; refrigerate for up to 1 day. Store gelato in an airtight container in the freezer for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker
  • Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or “Dutched,” to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.

NUTRITION

Per 1/2-cup serving: 186 calories; 7 g fat (5 g sat, 0 g mono); 0 mg cholesterol; 30 g carbohydrates; 22 gadded sugars; 3 g protein; 2 g fiber; 64 mg sodium; 83 mg potassium.

7 SmartPoints

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

Latest posts from