Vegetarian Gelato
Cookie Monster Gelato
A blue gelato with crunchy chocolate chip biscuit pieces, coloured with blue spirulina.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 65 g | ⅓ cup | granulated sugar | |
| 4 | 4 | large egg yolks | |
| 240 ml | 1 cup | oat milk | |
| 5 ml | 1 tsp | vanilla extract | |
| 2 g | 1 tsp | blue spirulina powder | |
| 4 | 4 | small crunchy chocolate chip biscuits, crumbled, plus more for garnish |
Ingredients
Method
- Whisk the sugar and egg yolks together in a small saucepan.
- Add the milk and vanilla extract and stir.
- Heat over a medium heat, stirring constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint, up to the max fill line. Stand the pint in an ice bath until cool. Once cool, whisk in the spirulina powder.
- Put the lid on and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add ½ cup of crumbled chocolate chip cookies to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 220 kcal
- Fat
- 8.3 g
- of which saturates
- 3.4 g
- Carbohydrate
- 32 g
- of which sugars
- 22 g
- Fibre
- 0.8 g
- Protein
- 4.4 g
- Sodium
- 75 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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