|Stracciatella Chocolate Coconut Gelato|
|photo by recipe author|
The unique texture of this ice cream is created by a thin drizzle of chocolate added near the end of the freezing process. Therefore, you need an ice cream maker with an opening in the top to add mixings while freezing. (These makers usually have a base that goes in the freezer, so if you keep your ice cream maker frozen all the time, a healthy treat is always just a few minutes away.)
Preparation Time: 30 minutes
- 1/4 cup coconut cream concentrate
- 4 cups cream, half-and-half, or milk. (Note: For a dairy-free version of this recipe use almond milk or coconut milk*)
- 1/3 cup sweetener (organic whole sugar, honey, or brown rice syrup)
Put all ingredients except coconut oil and chocolate into a blender and blend thoroughly. Add mixture to ice cream maker according to normal directions to freeze.
While freezing gets started, melt coconut oil and chocolate in a small saucepan on low heat. Do not cook! Just barely melted is perfect, so remove the saucepan from the burner before the chocolate is finished melting. (If you cook it, it burns the chocolate, and it will be too hot and melt your ice cream when you add it. The coconut oil lowers the melting temperature and makes it a wonderful texture in the next step.)
When the ice cream is starting to harden and “turn over” in the mixer, very slowly drizzle the melted chocolate into the mixer while it is still mixing. The chocolate will freeze into small strands/striations (Italian: stracciatella) and chunks.
Finish freezing, serve and enjoy!
Recipe submitted by Jeff, Eagle, ID