Vegan Strawberry Gelato Recipes
STRAWBERRY GELATO
You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings (1-1/2 quarts)
Number Of Ingredients 8
Steps:
- Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.
Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY GELATO
Everyone loves Strawbery Gelato and this easy to make fool proof recipe will work in your ice cream maker too!
Provided by Chef Dennis Littley
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Remove the stems and leaves from the strawberries and rinse in cold water.
- Place the strawberries, lemon juice and the sugar in a food processor and process until liquefied.
- Add the milk and run the food processor until all the mixture is smooth.
- Whip the cream with a wire whisk until it begins to thicken slightly and becomes the consistency of buttermilk.
- Mix the cream and strawberry mixture in a bowl and mix thoroughly.
- Pour the mixture into a gelato or ice cream maker and freeze following the manufacturer's instructions.
- Place the finished gelato into a freezer safe container and allow to fully freeze before serving (2-3 hours).
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 16 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving
VEGAN GELATO BASE
Steps:
- In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and vanilla bean, if using. Set over medium-high heat and bring to a boil, whisking constantly. Lower the heat and simmer until the mixture thickens slightly, about 5 minutes.
- Remove from the heat. Let cool to room temperature, then refrigerate for 4 hours, or preferably overnight. (Leave the vanilla bean in while the vegan gelato custard cools.)The vegan gelato base must be thoroughly cool before churning: this will produce the smoothest, silkiest texture.
- Once cool, fish out and discard the vanilla bean, or, if making a fruit-flavored vegan gelato, whisk the fruit puree of your choice into the vegan gelato base. You need 2 cups (500 ml) fruit puree to produce a flavorful fruit-based vegan gelato.
- Strain the vegan gelato to get the smoothest texture. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the vegan gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks.Vegan gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy is as quickly as possible after churning.
- SERVING: Always take vegan gelato out to room temperature 20 minutes before serving to make it easier to scoop and enjoy it at its ideal temperature and texture.
VEGAN STRAWBERRY GELATO
This vegan strawberry gelato is what resulted when I had a new gelato machine to play with and soymilk left over from a recipe. Mix needs to be refrigerated for several hours before churning, so allow time.
Provided by talifuss
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 12h45m
Yield 12
Number Of Ingredients 7
Steps:
- Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
- Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 67 calories, Carbohydrate 14.3 g, Fat 0.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 20.7 mg, Sugar 12.8 g
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