Makes: Generous 1 quart
- 1/2 cup unsweetened cocoa powder, preferably natural (see Note)
- 2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla.
- Mix sugar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 21/2 to 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for about 45 minutes. Cover and refrigerate until cold, at least 3 hours.
- Pour the gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
TIPS & NOTES
- Make Ahead Tip: Prepare through Step 2; refrigerate for up to 1 day. Store gelato in an airtight container in the freezer for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker
- Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or “Dutched,” to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.
Per 1/2-cup serving: 186 calories; 7 g fat (5 g sat, 0 g mono); 0 mg cholesterol; 30 g carbohydrates; 22 gadded sugars; 3 g protein; 2 g fiber; 64 mg sodium; 83 mg potassium.