Intensely flavoured, smooth vegan strawberry gelato recipe that will transport your taste buds to the streets of Italy.
The intense flavour of gelato is one of the reasons this frozen treat is so popular around the world. Combined with the lovely smooth, yet dense texture, gelato is very satisfying to eat.
Please note, this recipe will require a gelato maker. Often, quality ice cream makers will have a gelato setting, so check your appliances before buying anything new. Once you have a gelato maker in hand, the bowl will need to be placed in the freezer at least 24 hours before beginning this recipe. To reduce the formation of ice crystals, place all ingredients in the refrigerator as well to ensure they are very cold.
This version of gelato is vegan; however, I have noted alterative ingredients for those not following a vegan diet. Calorie count is for the vegan version though. Enjoy!
(Makes 8 servings)
1lb (~450g) strawberries, hulled
1 cup (200g) monk fruit sweetener (or granulated sugar)
juice of 1 lemon (30ml)
3/4 cup (187.5ml) water (or skim milk)
1/2 cup (125ml) full fat coconut cream (or heavy cream)
A day or two before beginning this recipe, freeze the bowl of an ice cream/gelato maker. Also, store all ingredients in the refrigerator before using to ensure they are very cold.
In a high-powered blender add the strawberries sweetener and lemon juice. Blend until the mixture is smooth. Add the water and blend again.
Open the cold can of coconut cream and place the solids only in a large mixing bowl. With a hand mixer, whip the coconut cream until it becomes smooth. Add the strawberry mixture and combine on low speed to avoid adding too much air. Once fully combined, pour into the gelato maker and follow the manufacturer's instructions.
Transfer into an air-tight, freezer safe container and freeze for several hours before serving.
Nutritional Information Per Serving:
total calories = 87 | total fat = 3.27g | saturated fat = 2.94g | cholesterol = 0mg | sodium = 7.5mg | net carbohydrates = 37.67g | dietary fibre = 1.21g | sugars = 12.59g | protein = 0.64g