Indulge in the rich, creamy goodness of vegan chocolate espresso gelato. This dairy-free treat combines the bold flavors of cocoa and espresso for a decadent dessert that's sure to satisfy your sweet cravings.
Ingredients:
- 2 cups coconut cream
- 1/2 cup almond milk
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Over medium-low heat, mix coconut cream, almond milk, and sugar in a saucepan
It's time to mix the cocoa powder and instant espresso powder in
Stir the mixture often as you bring it to a gentle simmer
Take it off the heat and add vanilla extract and a pinch of salt
Fold them in
After the mixture has cooled to room temperature, put it in an ice cream maker
Follow the maker's directions for churning it until it turns into gelato-like consistency
Put the gelato in a container that can go in the freezer, and freeze it for at least 4 hours before serving
Comments
Post a Comment