Dairy-Free Chocolate Gelato

WW Recipe of the Day: Dairy-Free Chocolate “Gelato”
(182 calories | 10 10 10 myWW *SmartPoints value per serving)

I was delightfully surprised to discover that this simple chocolate gelato—that’s dairy-free and made with lite coconut milk—tastes just like the chocolate fudgsicle fudge pops I enjoyed in my childhood.

Chocolate gelato in dessert glass on wooden table.

Dairy-Free Chocolate Gelato

Did you know that according to the USDA, ice cream must consist of at least 10% milk fat?

Gelato, on the other hand, contains less milk fat and generally has a softer, yet more dense, texture as compared with traditional ice cream.

Needless to say this is not a traditional recipe for gelato. But it is fun to make and delicious to eat—especially for those of us who are sensitive to dairy.

How Many Calories and WW Points in this Gelato?

According to my calculations, each serving has 182 calories and:

10 *SmartPoints (Green plan)
10 *SmartPoints (Blue plan)
10 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

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How to Make Dairy-Free Chocolate Gelato

Step 1: Gather and prepare all ingredients.

Agave nectar, lite coconut milk, cocoa powder, cornstarch and vanilla extract on bamboo cutting board.

Ready to make chocolate gelato

Step 2: Whisk the cocoa powder, 2/3 cup of the coconut milk and vanilla in a large mixing bowl until thoroughly combined. Mixture will be smooth, creamy and thick.

Whisking cocoa powder and lite coconut milk in mixing bowl.

Whisking the cocoa, coconut milk and vanilla

Step 3: In a saucepan over medium heat, whisk together the remaining coconut milk, agave nectar, cornstarch and salt. Stir occasionally while bringing mixture to a simmer. Reduce the heat and continuously whisk until mixture thickens, about 2 to 3 minutes more.

Whisking lite coconut milk, agave nectar and cornstarch in saucepan on stove.

Heating the coconut milk, agave, cornstarch and salt until thick

Step 4: Pour heated mixture over cocoa mixture and

Pouring warm coconut milk and cornstarch mixture into chocolate mixture.

Mixing the heated coconut milk mixture into the cocoa mixture

thoroughly whisk until well blended and cream.

Unfrozen chocolate gelato in mixing bowl with whisk.

Ready to process gelato in ice cream maker

Cover bowl and refrigerate until cold, at least 4 hours.

Step 5: Once well chilled, pour mixture into electric ice cream maker and freeze according to manufacturer’s directions.

Step 6: Pour or scoop gelato into an airtight container and

Unfrozen chocolate gelato in container from above.

Ready to freeze the gelato

freeze until firm, at least 4 hours.

Step 7: As it hardens, you may need to remove gelato from the freezer and thaw slightly before scooping.

Scooping chocolate gelato with red handled ice cream scoop.

Scooping chocolate gelato

Recipe Notes

Ice cream maker processing times may vary. I have an older Cuisinart ICE-20 automatic frozen yogurt, ice cream and sorbet maker and it took about 25 minutes to process. Don’t forget to thoroughly freeze your bowl ahead of time.

Serving Suggestions

Enjoy your gelato plain, topped with chopped nuts, fresh fruit or a dollop of light whipped topping. Just remember to add the points for those extras.

Two stemmed dessert glasses with chocolate gelato on wooden table.

Chocolate Gelato

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Dairy-Free Chocolate Gelato

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This simple chocolate gelato (that's made dairy-free thanks to the lite coconut milk) tastes just like the chocolate fudge pops I enjoyed as a kid.
Course Dessert
Cuisine American
Keyword dairy free gelato, easy chocolate gelato
Prep Time 10 minutes
Chill Time: 8 hours
Total Time 8 hours 10 minutes
Servings 8
Calories 182kcal
Author Peter | Simple Nourished Living

Ingredients

  • 2/3 cup unsweetened cocoa powder (not Dutch process)
  • 2 cans (14 ounces each) light coconut milk, divided
  • 1 teaspoon pure vanilla extract
  • 3/4 cup agave nectar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon fine sea salt

Instructions

  • Whisk the cocoa powder, 2/3 cup of the coconut milk and vanilla in a large mixing bowl until thoroughly combined. Mixture will be smooth, creamy and thick.
  • In a saucepan over medium heat, whisk together the remaining coconut milk, agave nectar, cornstarch and salt. Stir occasionally while bringing mixture to a simmer. Reduce the heat and continuously whisk until mixture thickens, about 2 to 3 minutes more.
  • Pour heated mixture over cocoa mixture and thoroughly whisk until well blended and creamy. Cover bowl and refrigerate until cold, at least 4 hours.
  • Once well chilled, pour mixture into electric ice cream maker and freeze according to manufacturer's instructions.
  • Pour or scoop gelato into an airtight container and freeze until firm, at least 4 hours.
  • As it hardens, you may need to remove gelato from the freezer and thaw slightly before scooping.

Notes

Ice cream maker processing times may vary. I have an older Cuisinart ICE-20 automatic frozen yogurt, ice cream and sorbet maker and it took about 25 minutes to process. Don’t forget to thoroughly freeze your bowl ahead of time.

Serving size: 1/2 cup

10 *SmartPoints (Green plan)

10 *SmartPoints (Blue plan)

10 *SmartPoints (Purple plan)

10 *PointsPlus (Old plan)

Nutrition

Serving: 1/2 cup | Calories: 182kcal | Carbohydrates: 32g | Protein: 1g | Fat: 8g | Fiber: 2g

Recipe source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness by Camilla V. Saulsbury

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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