Vegan Strawberry Gelato
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegan Strawberry Gelato calories by ingredient
Introduction
What resulted when I had a new gelato machine to play with and half a quart of soymilk left over from a recipe. Mix needs to be refrigerated for several hours before churning, so allow time. What resulted when I had a new gelato machine to play with and half a quart of soymilk left over from a recipe. Mix needs to be refrigerated for several hours before churning, so allow time.Number of Servings: 12
Ingredients
-
Soy Milk, 2 cup
Strawberries, frozen, unsweetened, 16oz
Granulated Sugar, 2/3 cup
Cornstarch, 1 heaping teaspoon
Lemon Juice, 1/4 cup
Sucralose (like Splenda), to taste
Sour Salt, to taste
Directions
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.