Non-dairy gelato is easier to make than you may think. Try my Mocha gelato recipe and see for yourself.
Spring is always a crazy busy time for me. I find myself trying to get my outdoor spaces in order, accomplish some spring cleaning, usually take on a DIY project and still get my everyday work and family tasks done. Around 3-4 pm I start to fizzle out, and need a kickstart. This Mocha Latte Non-Dairy Gelato was made with that in mind.
The following is brought to you by Silk. All opinions and recipe are my own.
I used Silk Dark Chocolate Almond Milk as a base for the gelato. I generally have their unsweetened Vanilla Almond Milk on hand, as that is what I use in my cereal, smoothies and such, but had picked up the dark chocolate for my daughter, who loves it. It is a little thicker and already has chocolate in it, so it seemed a perfect choice for making a chocolatey gelato. To enrich it even further, I added egg yolks (no worries, they are fully cooked). Espresso powder adds a little zing, and a little sugar counters the bitterness added by the espresso. That's it, 4 ingredients.
Silk products are non-GMO certified, so I feel good about giving them to my family. Their vegetable based versions of dairy products, fit a wide array of dietary needs, whether you have an allergy, choose not to eat animal products or are avoiding dairy for another reason. Silk has a product to fit your needs. In my family, we have one mild lactose allergy, and two of us watching our weight. My daughter seems to like almond & coconut milk just as much as dairy, and Silk products seem to hold up better to her constant fridge peeking (it sours dairy milk pretty quick).
Mocha Latte Non-Dairy Gelato Recipe
- 2 cups Silk Dark Chocolate Almond Milk
- 1 teaspoon espresso powder
- 1 tbs sugar
- 5 egg yolks
- Place Silk Dark Chocolate Almond Milk, espresso powder and sugar in sauce pan over medium heat. Stir.
- Whisk egg yolks while almond milk is heating. As soon as almond milk begins to bubble, pour a small amount into the yolks and whisk to temper.
- Pour egg mix into the the almond milk pan. Stir. As soon as it bubbles, reduce to simmer. Cook for 5-6 minutes until mixture is thickened. Remove from burner.
- Cool to room temperature (use fridge once partially cooled if you wish).
- Place in ice cream maker, and follow manufacturers directions.