$ $ $ $ $
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45 mins

The Ice Creamery Cookbook

This gelato 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.

Posted by Weldon Owen Published See Weldon Owen's 9 projects » © 2021 Shelly Kaldunski / Weldon Owen · Reproduced with permission.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

Made this project? Share your version »


amalia.syamra · Kampar Kiri, Riau, ID · 12 projects
Look yummy and easy.
I cant waiting to make that,but I cant use rum for religion reason Happy
what ingredients who can change the rum?
Shirin L.
Shirin L. · Hong Kong, HK · 41 projects
these look delicious! does one have to add rum? (I don't consume alcohol for religious reasons)
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