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How to Make Vegan Gelato + Recipe for Mango and Passion Fruit Gelato

Get helpful tips and an easy recipe for making a silky smooth, rich-tasting vegan gelato base you can turn into a variety of delicious fruity treats, including a zesty, refreshing Mango and Passion Fruit Gelato. {Jump to Recipe}

How to Make Vegan Gelato + Mango Passionfruit Gelato // FoodNouveau.com

Are you a gelato lover who needs to hold back because of dietary reasons? If so, I’m with you. I’ve had a lifelong love affair with ice cream and gelato, but because of the lactose-intolerance I finally self-diagnosed as a young adult, for years I couldn’t have any—or just a scoop or two over the summer, which was inevitably accompanied by tummy aches. This changed when I started making gelato at home many years ago. Making gelato from scratch allowed me to use increasingly available lactose-free products and finally indulge with abandon in the frozen treat I’d been missing so badly.

Making gelato at home also led me to explore dairy-free gelato options. I started with my go-to Sicilian-Style Gelato Base and tested making it with many different combinations of plant milks and creams. To this day, my favorite—and simplest—way of making vegan gelato is to replace the usual milk, cream, and egg yolk with coconut milk. Coconut milk naturally has a rich texture that churns and freezes wonderfully. I mean really, making vegan gelato is easier and faster than making regular gelato. So why not give it a try?

How to Make Vegan Gelato + Mango Passionfruit Gelato // FoodNouveau.com

Helpful Tips for Making Delicious Vegan Gelato

  • Don’t count calories. For the best, most gelato-like texture, only use regular (full-fat) coconut milk. Coconut milk is sometimes labeled as coconut cream, and it’s not always easy to figure out the difference between canned coconut cream and coconut milk. What I recommend is to look for coconut milk or cream that contains at least 60% coconut extract. You’ll find this information on the ingredients label. If the percentage is not indicated, it’s usually because the coconut extract content is lower than 60%.
  • Choose flavor combinations carefully. This dairy-free, vegan gelato base is super versatile—a blank canvas, really. But as you probably know, coconut milk has a smooth but specific taste, so I find it marries best to bold flavors such as chocolate and fruits. Vanilla bean vegan gelato is lovely too—but since vanilla is a more subtle flavor, the taste of coconut milk will carry through. This isn’t necessarily a bad thing, especially if you like coconut milk, but if you don’t want your guests to even notice you’re serving them vegan gelato, I suggest using the vegan gelato base as a substitute in the following recipes:
  • Always remember to bring gelato out to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve. Coconut milk freezes especially hard, so warming it up before serving is very important.

 

Vegan Gelato Base

Prep

Cook

Inactive

Total

Yield approx 1 quart (4 cups)

An easy recipe for making a silky smooth, rich-tasting vegan gelato base you can turn into a variety of delicious fruity treats.

Ingredients

Instructions

In a medium saucepan, whisk together the coconut milk, sugar, and cornstarch. Set over medium-high heat and bring to a boil, whisking constantly. Lower the heat and simmer until the mixture thickens slightly, about 5 minutes.

Remove from the heat. Let cool to room temperature, then refrigerate for 4 hours, or preferably overnight. The vegan gelato base must be thoroughly cool before churning: this will produce the smoothest, silkiest texture.

Once cool, whisk the vegan gelato base with the fruit puree(s) of your choice. You need 2 cups/500 ml) fruit puree to produce a flavorful fruit-based vegan gelato.

Strain the vegan gelato to make sure it is silky smooth. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.

Transfer the vegan gelato to an airtight container and freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks.

Always take this vegan gelato out to room temperature 15 to 20 before serving to soften it and make it easier to scoop. 

How to Make Vegan Gelato + Mango Passionfruit Gelato // FoodNouveau.com

Vegan Mango and Passion Fruit Gelato

Prep

Cook

Inactive

Total

Yield approx. 1 1/2 quarts (6 cups)

This zesty, exotic-tasting Vegan Mango and Passion Fruit Gelato will cool you off even on the hottest summer days.

Ingredients

  • 1 batch Vegan Gelato Base (recipe above—see note)

For the Mango and Passion Fruit Puree

  • 2 cups (500 ml) cubes of peeled fresh or frozen mango
  • 1/4 cup (60 ml) granulated sugar
  • 1/4 cup (60 ml) water
  • 1 cup (250 ml) unsweetened passionfruit puree (see note)

Instructions

Make the Vegan Gelato Base, then pour into a bowl and gently place a piece of plastic wrap directly over the surface of the custard to prevent a film from forming. Cool to room temperature, then refrigerate overnight. The gelato base must be thoroughly cool before churning: this will produce the smoothest, silkiest texture.

For the Mango and Passion Fruit Puree: In a medium saucepan, combine the mango, sugar, and water, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the mango is very soft and broken down. (If using frozen mango, simmer for 2 to 3 minutes more to evaporate excess water.) Remove from the heat. Stir in the passion fruit puree. Using a stand blender, a stick blender, or a food processor, puree to a smooth consistency. Transfer the mango and passion fruit puree to an airtight container and refrigerate until completely cool.

Make the Vegan Mango and Passion Fruit Gelato: Measure out 2 cups (500 ml) of mango and passion fruit puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)

Whisk the mango and passion fruit puree into the prepared Vegan Gelato Base. Strain to make sure the gelato is silky smooth. Pour the vegan mango and passionfruit gelato mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.

Transfer the gelato to an airtight container and freeze until firm, about two hours. This Vegan Mango Passion Fruit Gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 20 minutes before serving to soften it and make it easier to scoop.

Notes

  • Passion fruit puree is sold in specialty stores, most often frozen. The brand I recommend using is Les Vergers Boiron, a renowned French brand that is used by restaurants and chefs and widely available in North America. Buying frozen passion fruit puree is usually cheaper and easier than buying enough passion fruits to produce 1 cup (250 ml) juice. If you can’t find frozen passion fruit pulp you can also use fresh passion fruit juice: cut open a passion fruit, then scoop out its flesh and seeds into a strainer set over a measuring cup. Using the back of a spoon, stir and press down the pulp and seed to extract all the juice. Discard the seeds. Repeat to gather enough juice to make the recipe.
  • You can also make this gelato using my Sicilian-Style Gelato Base. Simply prepare the gelato base as instructed, then refrigerate until cool. Whisk in the cool mango and passion fruit puree, then strain and churn as instructed.

Courses Dessert

Cuisine Italian

More Delicious Gelato Recipes that Can Go Vegan

Raspberry Rose Gelato

Raspberry Rose Gelato // FoodNouveau.com

Blueberry Gelato

Blueberry Gelato // FoodNouveau.com

Cherry and Raspberry Ripple Gelato

Cherry and Raspberry Ripple Gelato // FoodNouveau.com

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