Dairy Free Gelato Recipe: Chocolate and Raspberry
An easy and quick to make vegan and dairy free gelato made with vegan condensed milk, plant based cream, chocolate and raspberries. It'll be your new favourite summer dessert!
Equipment
- Handheld whisk
- Large bowl
- 450g loaf tin
Ingredients
For the Raspberry Compote
- 150 grams raspberries
- 2 tablespoons maple syrup
For the Gelato
- 300 ml dairy free double cream, I use Elmlea Plant Based Double Cream
- 100 grams vegan condensed milk
- ½ teaspoon vanilla essence
- 1/3 cup cacao powder
- pinch sea salt
- 25 grams dairy free dark chocolate, at least 70% cocoa
Instructions
- Tip: Do this ahead of time. Place a large bowl in the freezer 10-15 minutes before you want to make your gelato.
- TIP: Do this ahead of time. To make the compote, place a small saucepan on medium heat. Add the raspberries and maple syrup. Stir, then leave to simmer for 10-15 minutes, stirring occasionally, until you have a thick purée. Remove from the heat and leave to cool.
- Remove the large bowl from the freezer. Using an electrical hand whisk, whip the vegan condensed milk, double cream and vanilla essence together until soft peaks form, approximately 5 minutes. Do not over whisk at this stage, as we will whisk again when the cacao powder is added.
- Add the cacao powder and salt and whisk until fully combined. The gelato will be a thick creamy texture with no white cream left visible.
- Chop the dark chocolate into small chunks.
- Line a 450g loaf tin with parchment paper. Layer the gelato and raspberry compote in the tin. Top the gelato with any remaining raspberry compote, a few fresh raspberries and the chopped chocolate.
- Carefully wrap the gelato with plastic wrap (clingfilm) and place in the freezer. It will be ready to eat in a couple of hours. Remove from the freezer 10-15 minutes before you want to serve and use a warm ice cream scoop for best results.