Coconut Milk Gelato Without Ice Cream Maker
Category: Desserts
Serves: 1 (or approximately 4-6 servings depending on portion size)
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut Milk | 400g |
| Water | 100g |
| Sugar | 100g |
| Pistachios (optional) | 80g |
| Dark Chocolate (optional) | 80g |
Instructions
Step 1: Prepare the Simple Syrup
- Begin by making a simple syrup to sweeten your gelato base. Pour the water into a small saucepan and add the sugar. Stir to combine.
- Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for about 2 minutes, allowing the sugar to fully dissolve and the syrup to thicken slightly. Remove from heat and set aside to cool.
Step 2: Blend the Coconut Milk and Syrup
- Pour the coconut milk into a blender or mixing jug. Add the cooled syrup to the coconut milk.
- Using an immersion blender or a regular blender, blend the mixture until smooth and well combined.
Step 3: Freeze the Gelato Base
- Once your coconut milk mixture is ready, pour it into a freezer-safe dish. Cover the container with plastic wrap or a lid to prevent ice crystals from forming on top of the gelato as it freezes.
- Place the dish in the freezer and allow it to freeze for at least 10 hours, or overnight, for best results. This will allow the base to solidify into a firm gelato texture.
Step 4: Blend the Frozen Mixture
- After the freezing time has passed, take the frozen coconut milk mixture out of the freezer. Let it sit for about 5-10 minutes at room temperature to slightly soften.
- Break the frozen gelato into chunks and place them into a food processor or blender. Pulse until the mixture becomes smooth and creamy, resembling the consistency of soft-serve ice cream.
Step 5: Add Flavor Variations (Optional)
-
Pistachio Variation:
- If you’re making pistachio gelato, add the 80g of shelled pistachios to the blender along with the frozen coconut milk chunks.
- Blend until the pistachios are fully incorporated and the mixture is creamy and smooth.
- Transfer the gelato to a clean freezer-safe dish and cover with plastic wrap. Freeze for an additional 2-3 hours to allow it to firm up.
-
Chocolate Variation:
- For a chocolate variation, break the 80g of dark chocolate into small pieces and melt it using a double boiler or microwave.
- Once melted, pour the chocolate into the food processor with the frozen coconut milk mixture and blend until smooth.
- Transfer the chocolate coconut gelato into a container, cover it, and freeze for another 2-3 hours until fully set.
Step 6: Serve and Enjoy!
Once the gelato has fully set and is nice and firm, scoop it into bowls or cones and serve immediately. If you prefer a softer texture, let the gelato sit at room temperature for a few minutes before serving.
Tips:
- For a smoother texture, consider blending the gelato base every few hours during the freezing process to prevent large ice crystals from forming, especially if you don’t have an ice cream maker.
- Add-ins: Feel free to experiment with additional mix-ins, like crushed nuts, chocolate chips, or fruit, during the blending process.
- Storage: Store any leftover gelato in an airtight container in the freezer for up to two weeks. If it hardens too much, simply let it thaw for a few minutes before scooping.
This Coconut Milk Gelato Without an Ice Cream Maker offers a creamy, dairy-free treat that’s incredibly easy to make at home. The base of coconut milk provides a rich, tropical flavor, while the variations—whether pistachio or dark chocolate—add a delightful twist to this frozen dessert. Perfect for hot summer days, family gatherings, or any time you’re craving something indulgent yet simple!
