A decadent chocolate gelato made with just 5 ingredients, and prepped in just 5 minutes! Dairy-free, nut-free, sugar-free, and vegan.
If you know my work, you know ice cream is my favorite treat. Favorite.
If there is another dessert to be had – cake, pie, cookies – it better be paired with ice cream!
In my early cooking days I watched a lot of Bobby Flay cooking episodes. I’ve heard him express a similar sentiment about ice cream, that he would choose ice cream anytime over any other dessert.
Yes. Exactly.
I do buy a lot of vegan ice creams. Coconut Bliss is one of my favorite brands (hello salted caramel chocolate), but I’m also very fond of Amy’s, So Delicious, and Nada Moo.
There’s something special about making your own ice cream, though. It tastes – well – homemade. You can customize to your sweetness and ingredient preferences, and you can taste the love!
Tricky thing is most homemade ice cream recipes require an ice cream maker, and many of us don’t have this appliance (or we may not want to pull it out any given day)! I have a full ice cream chapter in LTEV, but most of those recipes do use the ice cream maker.
This Chocolate Gelato needs no ice cream maker. It benefits from a high-speed blender, but more of us in the vegan and plant-based world have a rambo blender!
This is also one of those gem recipes that just “came together”. I tested it one day as a pudding, throwing a few ingredients together, and using dates as the sweetener (with my chocolate chia pudding in mind). It literally took 5 minutes to make. I decided to freeze it, just to see how it would turn out. To my delight it froze beautifully. With 5 simple ingredients, and 5 minutes of prep (excepting freezing time), I was happy to retest. And retest. And retest this chocolate gelato. 😉
I think I’ve said enough. Time to make the ice cream! Happy scooping…
Vegan Chocolate Gelato Recipe
Ingredients
- 1 cup refrigerated coconut cream (from can of regular coconut milk, see note)
- 1 cup (packed) pitted dates (see note)
- 1 cup frozen overripe sliced banana
- 3 tbsp cocoa powder
- 1/4 tsp sea salt
- 1/4 – 1/2 tsp vanilla bean powder or seeds from one vanilla bean or 1/2 tsp vanilla extract (see note) optional
Instructions
- In a high-speed blender (I use Blendtec and the twister jar), combine all ingredients (see note if using a standard blender).
- Puree until very smooth.
- Transfer to a container to freeze (see note for mousse/pudding ideas). It will take 4-5 hours to freeze to a firm set, but will soft-set like a gelato in less time (about 2-3 hours). Makes about 2 1/2 cups.
Notes
- Coconut Milk Note: Use regular coconut milk (rather than light) from a can in this recipe. Before using refrigerate it overnight, or for a few days. The thick cream will rise to the top and be easy to scoop and measure. Use only the thick cream.
- Date Note: Dates must be soft to easily puree. Some pitted dates can be old and dry. If your dates aren’t soft, try presoaking them in non-dairy milk for a half-hour or so until they soften. Vanilla Note: I prefer the flavor of vanilla seeds or pure ground vanilla bean, but you can also use vanilla extract if you want to add that touch of flavor.
- Blender Note: A standard blender may have difficulty churning the dates and frozen bananas into a smooth mix. You might want to first process the bananas and dates in a food processor, adding a small amount of the milk and then transferring to a blender to achieve a smoother puree.
- Idea: As a mousse, try serving topped with fresh fruit or layered in a parfait glass with Vanilla Cashew Yogurt!
Share your feedback anytime about this recipe, love to hear from you!
Katherine Joyce says
Absolutely love this gelato.
Super rich and creamy.
claudia says
Hi is there something O can substitute dates with? I really do not like them
Dreena says
Hi Claudia, you don’t taste the dates strongly in the gelato. However, if you want to substitute, you’ll need to use about an equivalent amount of sweetener – I’d combine half dry and half liquid.
Tracy says
I just made this recipe this morning, so I only have comments on the taste and not how it freezes but my kids were very skeptical but then scraped the blender clean. Delicious! I saw some comments about banana, and if it’s a taste issue and not allergies – I couldn’t taste the banana at all. Just chocolatey and slightly coconutty. I used cheap dates from the drugstore, so I soaked them in a cashew/almond milk overnight before using. (the leftover milk made great oatmeal for breakfast!)
Dreena says
Just fabulous! Thanks for the note, Tracy. So glad the wee ones enjoyed it too!
Vanessa Orjeda says
Please please tell me what i can use to substitute coconut cream… extremely allergic.. Cashew Milk in a can maybe or Soy milk???
Dreena says
Hi Vanessa, yes, a cashew substitute would be great – but not storebought cashew milk. Rather, I’d use a cashew “cream”. This would work well: http://bit.ly/1qymNTN
Melissa K. says
I am not a fan of coconut cream. I’m going to try homemade cashew cream instead (recipes abound online). If I ever get it together, I’ll let you know…or maybe cashew butter?
Fran Cikk says
thanks for this recipe! what happens if it freezes for more than 12 hours before using it? Can it still be scooped out or does it get hard as a rock? and if it does, how can it be saved without re-whipping it? Thanks!