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Dairy Free Chocolate Gelato

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Chocolate gelato is a fun alternative to chocolate ice cream.  If you need to avoid dairy, this dairy free chocolate gelato is a great alternative.   Just a few simple ingredients and some time in the freezer results in a super rich and delectable dessert.

Chocolate Gelato

When I saw that this week’s Sunday Supper was all about “Free” recipes, I almost decided to skip it.  We are very fortunate to be food allergy free in our home so I don’t have many recipes without sensitive ingredients.  Then I remembered this chocolate gelato recipe I made a few years ago.  The recipe really threw me for a loop because aside from some chopped up chocolate, it didn’t contain any other dairy.  With this week’s “Free for All” theme, I decided to go ahead and make this recipe completely dairy free.

I originally used chopped up milk chocolate for this gelato.  This time I substituted dairy free mini chocolate chips for the regular milk chocolate.  I used Enjoy Life mini chocolate chips that are dairy, nut and soy free.  I actually had these in the house as they are my preferred chocolate chips because they are soy free.  I try to avoid soy out of  GMO concerns – not because of allergies.

I honestly didn’t notice any difference in the gelato when using the dairy free chocolate.  If you aren’t dairy free, this would be a great recipe to make when you want homemade ice cream, but don’t have any “fancy” dairy products in the house. It is very, very rich so small servings are better.  This is best if eaten with a day or two of making or ice crystals form on the gelato.

Yield: 1 batch

Chocolate Gelato

Chocolate Gelato

Make a dairy-free chocolate gelato.

Ingredients

  • 1 cup dairy free chocolate chips
  • 1/2 cup cocoa powder
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Put the milk chocolate and cocoa in a blender or food processor.
  2. Bring water and sugar to a simmer in a small saucepan, stirring to dissolve sugar.
  3. Pour the hot syrup into the blender/processor. Pulse 4-5 times until the mixture is smooth, but not foamy.
  4. Add the vanilla and almond extracts and salt and pulse once more to combine.
  5. Transfer mixture to a bowl, cover, and refrigerate for at least 2 hours or until very cold.
  6. Whisk the chocolate mixture, then transfer to an ice cream maker and freeze according to manufacturers instructions.
  7. Pour mixture into an air-tight container and freeze until firm (at least 2 hours).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 398Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 89mgCarbohydrates: 71gFiber: 5gSugar: 61gProtein: 4g
© Camille @ Growing Up Gabel
Category: Dessert Recipes

Don’t forget to check out the rest of this week’s “Free For All” Sunday Supper recipes!

Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

Sides
Breads

Treats

Drinks

Don’t forget to join us tonight at 7 PM EDT for our #SundaySupper Twitter Chat!

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