I was craving something with white chocolate, and I came across a recipe (non-vegan, of course) in my Bittersweet cookbook by Alice Medrich. It’s a cookbook devoted to all things chocolate! So the recipe I stumbled upon was for a chocolate gelato. With the heat outside, and my recent successful experimentation with pastry cream, I decided to take a stab at replacing the eggs with a gum and cornstarch mixture. And to my sweet surprise, it was another success! I think you’ll all be pleased with this one. And to make you feel better for indulging: hemp milk has omega’s, agave nectar keeps the glycemic index low, and without eggs you’ve eliminated the cholesterol! Top with fresh blueberries and raspberries/strawberries and you’ve got a nice ‘healthy’ treat for a Fourth of July party that will knock the sandals off anyone…guaranteed! Ok, maybe ‘healthy’ is a bit of a stretch, even here at the Primate. Also, resist the urge to speed things up by melting the chocolate with the milks – it helps the creaminess if they are melted separately and then added together. Just like any successful partnership, you have to become who you are first before joining forces..am I right?! 🙂
1 C coconut milk
1.5 C hemp milk
2 TBSP agave nectar
1/2 tsp xanthum gum
1.5 TBSP cornstarch
1 tsp vanilla extract
1 C vegan white chocolate chips
1. In a small saucepan, warm the chocolate chips over low heat, stirring occassionally to facilitate melting. This will take less than 5 minutes, so keep an eye so you don’t burn the chocolate.
2. In a medium saucepan, warm 1 C coconut milk, 1 C hemp milk, agave nectar, and xanthum gum over medium-low heat, whisking occassionaly until steaming (but not boiling) and smooth – about 8-10 minutes.
3. Meanwhile, stir together the last 1/2 C hemp milk with the 1.5 TBSP cornstarch and 1 tsp vanilla extract, set aside.
4. Add cornstarch mixture to the steaming milks, while whisking continually. Continue to steam and whisk for another few minutes until it starts to thicken.
5. Turn off heat and whisk in the melted white chocolate. Transfer to a lidded container, and let cool to room temperature (uncovered), then chill in fridge overnight.
6. The ‘custard’ will be very thick – like a thick creamy pudding.
7. Freeze in an ice cream maker according to manufacturer’s instructions. Mine took about 18 minutes, then at least 30 minutes to an hour in the freezer to set up (ripen). Scoop and enjoy. If not serving immediately, bring out of the freezer 10-15 minutes before serving to let it soften a bit.
*You are going to fall in love with this ice cream/gelato. Normally, I’ll scrape as much off the ice cream maker paddle..but with this, I couldn’t let any molecule be wasted. I decided to lick it clean like I would with a cake or cookie dough beater – which isn’t as easy with an ice cream paddle than with a mixer paddle. It was like crack…wonderful, white chocolatey, creamy-cold goodness crack! I defy all not to lick the paddle as well…
Ok, one more shot for drool and giggles…