Vegan Strawberry Gelato
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Soy Milk, 2 cupStrawberries, frozen, unsweetened, 16ozGranulated Sugar, 2/3 cup Cornstarch, 1 heaping teaspoonLemon Juice, 1/4 cupSucralose (like Splenda), to tasteSour Salt, to taste
Combine ingredients in a blender or food processor. You may want to dissolve the cornstarch in some of the liquid before adding it. I used liquid sucralose drops instead of granulated Splenda, so add it to taste. I also tweaked the tartness with citric acid crystals (sour salt). You want the mix to be a little too sweet at room temperature, because you'll taste the sweetness less after freezing.
After you have a homogeneous puree, pour the mixture into a pot and heat over a medium flame, stirring every so-often to keep from burning, until mixture comes to a boil and starts to thicken. Cover and chill thoroughly, preferably overnight.
Freeze in an ice cream or gelato maker according to the manufacturer's instructions, in two batches if necessary. Mix will come out like soft-serve, and is probably best straight out of the machine. If you decant and freeze it, it will freeze hard (direct consequence of low fat and sugar). To serve it from the freezer, you'll need to let it stand at room temperature for a bit before it will scoop. Consistency will obviously be a little grainier than something that contains an appreciable amount of fat, but as a healthy alternative this is fantastic. The tangy strawberry packs a really flavorful punch.
Serving Size: Makes about 1.5 quarts
Number of Servings: 12
Recipe submitted by SparkPeople user TALIFUSS.
After you have a homogeneous puree, pour the mixture into a pot and heat over a medium flame, stirring every so-often to keep from burning, until mixture comes to a boil and starts to thicken. Cover and chill thoroughly, preferably overnight.
Freeze in an ice cream or gelato maker according to the manufacturer's instructions, in two batches if necessary. Mix will come out like soft-serve, and is probably best straight out of the machine. If you decant and freeze it, it will freeze hard (direct consequence of low fat and sugar). To serve it from the freezer, you'll need to let it stand at room temperature for a bit before it will scoop. Consistency will obviously be a little grainier than something that contains an appreciable amount of fat, but as a healthy alternative this is fantastic. The tangy strawberry packs a really flavorful punch.
Serving Size: Makes about 1.5 quarts
Number of Servings: 12
Recipe submitted by SparkPeople user TALIFUSS.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 23.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.4 g
- Protein: 2.0 g
Member Reviews