BRYANNA'S REVISED VEGAN CHOCOLATE GELATO
Servings: 16 Yield: about 2 qts.
Adapted from the recipe in my book "Nonna's Italian Kitchen", this is a knockout vegan ice cream treat! July 2008
1 cup soy or almond milk, such as Almond Breeze (I used my homemade soymilk--BCG)
6 oz dairy-free organic, good-quality semi-sweet chocolate, cut into small pieces, or semisweet chocolate chips
2 3/4 cup soy or almond milk
3/4 cup raw cashews or cashew pieces, soaked in boiling water for 10 minutes and drained
(If allergic to nuts, or don't have any cashews, use 1/2 cup more nondairy milk, or soy creamer, and 1/4 cup oil.)
3/4 cup brown rice syrup
1/2 tablespoon pure vanilla extract
OPTIONAL: 2 tablespoons Amaretto, Frangelico, Kahlua, or other chocolate, coffee, orange, berry or nut liqueur
3/4 cup any organic unbleached sugar
1/3 cup organic dutch process cocoa powder (unsweetened)
3/8 teaspoon salt
2 1/4 teaspoons Instant Clearjel® or ⅜ teaspoon Xanthan Gum or Guar gum
Mix the first 1 cup nondairy milk and the chocolate in a small pan over medium heat. Stir until the chocolate is melted into the mik. Do not boil. OR (MICROWAVE METHOD) mix the milk and chocolate in a medium bowl and microwave at half power for 2 minutes. Stir. if the chocolate is not melted into the milk, microwave again in 1 minute increments until it is.
Place the remaining 2 3/4 cups milk into a blender along with the soaked, drained cashews, and blend until VERY smooth and frothy (make sure that it is not grainy at all).
Mix all of the remaining ingredients, and the melted chocolate/milk mixture, into this mixture and blend again until it is VERY smooth. (Scrape down the sides of the blender with a spatula so that no cocoa powder or Instant Clearjel® gets left behind.)
Chill the gelato mixture thoroughly, and then freeze according to directions for your ice cream machine. Scoop into a quart plastic container, cover and freeze for several hours before serving.
Nutrition (per 1/2 cup serving): 179.7 calories; 30% calories from fat; 6.8g total fat; 0.0mg cholesterol; 74.5mg sodium; 178.5mg potassium; 31.9g carbohydrates; 1.0g fiber; 22.4g sugar; 30.9g net carbs; 3.4g protein; 4.0 points.