Chocolate Chip Gelato

Chocolate Chip Gelato by Vicki Brett-Gach from Ann Arbor Vegan Kitchen

Instead if buying store-bought non-dairy ice creams, you can make a batch of homemade vegan ice cream, with the best ingredients from your own kitchen, in just about 30 minutes. That’s close to what it might take to gather your group, drive somewhere, and wait in line for vegan ice cream – that is, if you were able to find one you really liked. Last weekend I got so inspired that I made three separate batches of ice cream. Here I share one of my all-time favorites – Chocolate Chip Gelato. It knocked everyone’s socks off, and could not be easier, with just four ingredients. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.

Serves: 4

  • 2 cups nondairy milk

  • 3/4 cup sugar
  • 
1 tablespoon pure vanilla extract

  • 1/3 semi-sweet chocolate pieces, finely chopped or flaked

Whisk all ingredients together in a large bowl until combined well, and sugar is dissolved.

Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.

Enjoy immediately, or harden further in freezer for an hour or more.

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