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A hand holds a waffle cone with double scoops of vegan gelato, each topped with small yellow fruit pieces, set against a white background sprinkled with tiny brown speckles. // FoodNouveau.com
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Vegan Gelato Base Recipe

A creamy vegan gelato base made with full-fat coconut milk, sugar, and cornstarch. Use it as a dairy-free foundation for fruit, citrus, chocolate, coffee, and tropical gelato flavors.
Prep Time:15 minutes
Cook Time:10 minutes
Freezing Time:4 hours
Servings 1 quart (4 cups/1L)
Author Marie Asselin

Ingredients

US Customary / Metric
  • 3 cups unsweetened full-fat (regular) coconut milk (at least 60% coconut extract), or see note for alternate plant-based options
  • ¾ cup granulated sugar
  • 2 tbsp cornstarch

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.
    To speed up chilling, set the saucepan or a heatproof bowl of gelato base over an ice bath and whisk occasionally until cool, then refrigerate until thoroughly cold.
    The vegan gelato base must be thoroughly cool before churning: this will produce the smoothest, silkiest texture.
  • Once the base is thoroughly cold, whisk in the fruit puree or flavorings of your choice. For fruit-based vegan gelato, use 2 cups (500 ml) concentrated fruit puree for the brightest flavor.
  • Strain the vegan gelato to get the smoothest texture. 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.
  • STORAGE: 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.
    Vegan gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
  • SERVING: Always take vegan gelato out to room temperature 20 minutes before serving to make it easier to scoop and enjoy it at its ideal temperature and texture.

Video

Notes

Coconut-Free Vegan Gelato Option: Coconut milk can be overpowering in delicate vegan gelato flavors (such as vanilla or nut-based gelato recipes). In such cases, other plant-based options can yield stunning results. Here's the combination I recommend:
This pairing will get you that wonderfully neutral yet creamy foundation that doesn’t shout ‘coconut!’ The oat milk lays down that smooth base without hogging the spotlight, while the soy cream brings the necessary fat for that perfect gelato texture.
Yield Note: This recipe makes about 1 quart / 1 L of vegan gelato base before flavorings are added. If you add fruit puree or other flavorings, the final yield will increase.

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