Gelato al Caffè

Gelato al Caffè is a rich and creamy vegan coffee gelato that captures the essence of authentic Italian desserts. This delightful treat is perfect for coffee lovers, offering a refreshing and indulgent experience.

Ingredients

• Coconut milk - 400 ml
• Espresso coffee - 120 ml, cooled
• Maple syrup - 60 ml
• Vanilla extract - 1 teaspoon
• Cornstarch - 2 tablespoons
• Salt - a pinch

Steps

1. In a small saucepan, whisk together the cornstarch and a few tablespoons of coconut milk until smooth.
2. Add the remaining coconut milk, cooled espresso, maple syrup, vanilla extract, and salt to the saucepan.
3. Heat the mixture over medium heat, stirring continuously until it thickens slightly and begins to simmer.
4. Remove from heat and let the mixture cool to room temperature, then transfer to the refrigerator for about 1 hour.
5. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm.
7. Scoop and serve with a sprinkle of cocoa powder or coffee beans on top if desired.

Nutrition

• Calories: 220
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 30 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.3 L

Health Benefits

• Contains antioxidants from coffee, which can boost mood and energy levels.
• Coconut milk provides healthy fats and may support heart health.

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