Dairy-freeVegetarian Gelato
Dairy-Free Agave Gelato
A dairy-free gelato sweetened with agave, made with vegan eggs and soy milk.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 2 | 2 | vegan eggs | |
| 60 ml | ¼ cup | raw agave nectar | |
| 180 ml | ¾ cup | unsweetened soy milk | |
| 120 ml | ½ cup | unsweetened vegan creamer | |
| 37 g | 3 tbsp | granulated sugar | |
| 30 g | ¼ cup | vegan caramels, chopped, for mix-in |
Ingredients
Method
- Prepare the vegan egg as directed on the packet.
- Heat the agave in a medium saucepan over a medium-high heat for 2–3 minutes, without stirring, until it starts to caramelise.
- Take the pan off the heat and slowly whisk in the soy milk and vegan creamer.
- Put the pan back over a medium-high heat and whisk in the sugar and prepared vegan eggs. Cook for 7–10 minutes, stirring often, until it reaches 79°C on a thermometer.
- Take off the heat and pour into an empty Creami pint. Stand the pint in an ice bath until cool. Once cool, cover 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 the chopped caramels to the hole and spin again on the mix-in program.
Nutrition per serving estimated
- Calories
- 186 kcal
- Fat
- 4.4 g
- of which saturates
- 1.8 g
- Carbohydrate
- 34 g
- of which sugars
- 29 g
- Fibre
- 0.5 g
- Protein
- 2.7 g
- Sodium
- 80 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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