Vegan Pistachio Gelato
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- Serves 6
- Cooks in 10 mins (10m prep + 0m cook)
- Difficulty: easy
- Tastes:
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Estimated nutrition per serving
how to make vegan gelato italian
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a saucepan, combine the coconut milk, pistachio paste, and sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
- 2.Add the cornstarch mixture and vanilla extract to the saucepan and stir until well combined.
- 3.Remove from heat and let cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 4.Transfer the gelato to a freezer-safe container and freeze for at least 2 hours or until firm.
lightbulb_outline Tips
- For a stronger pistachio flavor, add more pistachio paste to the mixture.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow dish and stirring every 30 minutes until frozen.