How to make gelato with 1 ingredient
This version's much healthier than what you'd get at an ice cream shop (plus, it's vegan).
To me, making ice cream seemed like an impossible culinary task, something that even amateur chefs couldn't do without an ice cream maker. So this discovery happened by accident.
I often use coconut cream instead of half and half in my coffee, since it may have a bunch of health benefits, and it's also pretty tasty. One day, I opened a new can and had plenty of coconut cream left over. But I didn't have space in the fridge (roommates), so I threw the can in the freezer.
The next day, when I took it out, a miracle had occurred: it was the creamiest, most decadent ice cream I'd ever had. And you can have it, too, with very little effort.
- Coconut cream (not coconut milk)
- Agave (optional)
If your coconut cream has added sugar, then:
1. Pour it into a freezer-safe container.
2. Put it in the freezer.
3. Leave it there overnight.
That's it. You'll have coconut ice cream in the morning! (A small warning: this leaves you with really sugary ice cream, though the creamy texture is pretty unbeatable. You'll probably want to eat it in small servings.)
If you want a low-sugar ice cream, then:
1. Get some coconut cream with no sugar added.
2. Mix in some agave to taste, roughly 7 tablespoons a can, depending on the brand of coconut cream and agave you have. (You can also experiment with adding honey or sugar instead.)
3. Freeze it.
Voila! With less sugar, this stuff freezes more, so you might have to leave it out for a bit before serving.
If you want to get creative, you can throw even more stuff in and create new flavors! I've made peanut butter swirl gelato, maple sea salt gelato and chocolate green tea gelato using this recipe. In fact, adding sweet/fatty ingredients seems to make the ice cream more creamy.
Related Topics: Desserts