Vegan Banana-Date-Cashew Gelato, Dark Chocolate Gelato with Etsy at the Brooklyn Grange
Vegan Gelato
Banana-Date-Cashew; Dark Chocolate; Lemon-Olive Oil-Rosemary Gelatos
Vegan Banana-Date-Cashew Gelato
Cashew milk — soak 3/4 cup water, 1/2 cup cashews, 3 oz. dates; 1/4 tsp. salt; Blend
6 bananas
1 cup + 1 tablespoon dark sugar or demerara sugar
1/2 teaspoon salt
3 oz. extra virgin coconut oil
2 cans coconut milk (approx. 26 oz.)
1/4 teaspoon guar gum
1/16 tsp. xanthan gum
Method:
Soak the cashews and dates in the water for 4-24 hours. Blend in a high speed blender until completely smooth. Heat the coconut milk, bananas (sliced into chunks), and 1 cup sugar in a sauce pot. In a small bowl, combine the dry ingredients — xanthan gum, guar gum, salt and 1 tablespoon sugar. Once the coconut milk mixture is almost to a boil, drizzle in the dry ingredients and whisk vigorously, simmering (gentle boil) for 30 seconds. Remove the mixture from the heat. With an immersion blender, blend mixture while slowly adding the coconut oil. Blend until all the the coconut oil is added and the ingredients are emulsified. Chill the gelato base over ice. When the mixture is at room temperature, whisk in the cashew milk. Refrigerator the vegan gelato base until you are ready to churn it in your ice cream maker. (It should keep for 2-4 days in the refrigerator.)
Vegan Dark Chocolate Gelato
3/4 cup sugar
1/4 cup corn syrup or honey
6 oz. chopped dark chocolate (around 70% cocoa solids)
1/2 teaspoon salt
4 oz. unsweetened cocoa powder
1/2 teaspoon vanilla extract
Method:
Combine the chopped chocolate and cocoa powder in a medium sized bowl. Add 2 1/4 cups water, the honey, sugar, vanilla extract and salt to a saucepot. Bring this mixture to a boil and completely dissolve the sugar. Remove this sugar syrup from the heat. With a whisk, gently combine 1/2 the sugar syrup with the chocolate-cocoa mixture. Mix well. Add the remaining syrup in 3 parts, mixing well after each addition. Chill this chocolate gelato base in the refrigerator for up to 2 weeks. Churn in your home ice cream machine.
Gelato Toppings from our Class
Lemon-Rosemary-Olive Oil
Notes from Kate:
Links to Wisdom and Tips — Cooking Techniques