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.
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!
Maggie says
This recipe sounds amazing and dreamy! I do not have an ice cream maker and have been lusting after vegan ice cream concoctions all summer. I hope to try this out soon!
Tamara says
Hi, this would sound great, except for the bananas. Any suggestions for replacing those?
Thanks!
Vanesa says
This sounds so delicious! Thank you
I. Have a question: how much coconut milk do you refrigerare overnight to get 1 cup Of coconut cream?
Dreena says
Hi Vanessa, I use 1 can, they can vary in terms of how well they separate – I find the Thai Organic brand works very well!
Nina bean says
Dreena, Thank you for another inspiring recipe.
Looking forward to trying it.
Nina
Cheryl says
Hi Dreena
Just a question about your books.
I see you have 3.
Does the book: Let Them Eat Vegan!: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family
have all the recipes in it that are in your other books?
Just wondering if I need all 3 or this one covers most of your recipes?
Thank you:)
Dreena says
Hi Cheryl, I have 4 printed cookbooks and 1 ebook. They all contain original recipes. Let Them Eat Vegan is quite popular (as is eat, drink and be vegan). LTEV uses all whole foods ingredients, no white flour, no processed meat substitutes, etc. ed&bv also uses mostly whole foods (as do my other books), but a few processed exceptions. My ebook is also entirely whole foods, and is also oil-free and has photos for all the recipes (my printed books have a selection of photos). Hope that helps some!
Cheryl says
It does help.
Thanks for your help:)