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.
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