I know it’s the middle of winter and I’m sharing a recipe for Italian gelato. It may seem odd, but I enjoy frozen desserts year-round—and so do many people around the world. Some of the coldest regions consume surprising amounts of ice cream and gelato. In the United States, for example, Alaska ranks among the highest per capita consumers. Clearly, a love for ice cream doesn’t depend on warm weather.
Gelato has ancient roots, tracing back to frozen treats made with snow and ice in Rome and Egypt. The evolution of modern frozen custards is often attributed to Renaissance innovators. By the late 16th century, refrigeration techniques improved and frozen custards were introduced across Europe. Over time dedicated artisans refined machines and techniques, giving us the smooth, intensely flavored gelati we enjoy today. When gelato is made without dairy ingredients—using fruit juices or water and sugar—it’s typically called sorbet.
The recipe below comes from Alice Medrich, a respected authority on chocolate and author of several influential cookbooks. Known for her rigorous approach and deep understanding of chocolate, Medrich’s recipes combine thoughtful technique with reliable results. This particular recipe was featured in a cooking magazine in 2011 and highlights a dairy-free, Sicilian-style gelato that relies on coconut milk for its creamy texture.
Canned coconut milk provides body and richness without dairy. It’s made from the grated meat of mature coconuts mixed with water and strained. Unlike coconut water, which is the clear liquid inside a fresh coconut, coconut milk is opaque and much creamier. Shake canned coconut milk well before opening to recombine any separation. It adds a subtle coconut note to desserts and performs well as a substitute for milk in many recipes. Nutritionally, coconut milk contains saturated fats and potassium, and it has been valued in traditional remedies for its antimicrobial properties.
When preparing any churned frozen dessert, it’s important to plan ahead. Pre-freeze your ice cream maker’s canister as recommended by the manufacturer—usually at least 24 hours. Make the custard base and chill it thoroughly before churning; many cooks prepare the base a day ahead. After churning, transfer the gelato to a shallow, airtight container and freeze until it firms up. Depending on your freezer, that can take a few hours to overnight. Proper planning ensures the best texture when you serve it. This gelato keeps well for at least a week in the freezer, making it convenient to prepare in advance for gatherings.
Enjoy this chocolate gelato as a special treat any time of year. It’s rich, smooth, and dairy-free, with a deep chocolate flavor and a silky mouthfeel from the coconut milk. Below are tips and the full recipe so you can recreate it at home.
Jane’s Tips and Hints:
Cocoa powder is sold in two main types: natural and Dutch-processed. Natural cocoa is slightly acidic and has bright chocolate flavor; Dutch-processed cocoa has been treated with alkali to neutralize acidity and yield a darker, smoother taste. Either can work in most recipes, but natural cocoa sometimes provides a livelier chocolate note. If you want an extra-dark appearance, a small amount of black cocoa can be blended with natural or Dutched cocoa, though black cocoa on its own may lack depth of flavor.
- 1/2 cup unsweetened cocoa powder, preferably natural
- 2 (14 oz) cans “lite” coconut milk (about 3-1/2 cups), divided
- 1 tsp vanilla extract
- 3/4 cup plus 2 tbsp sugar
- 2 tbsp cornstarch
- 1/8 tsp salt
- Place the cocoa in a medium bowl. Whisk in about 2/3 cup of the coconut milk to form a smooth paste, then stir in the vanilla.
- Combine the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Cook over medium heat, stirring frequently, until the mixture barely simmers around the edges. Continue stirring and let it simmer for 2½ to 3 minutes so the cornstarch fully cooks, scraping the sides and bottom to prevent scorching.
- Pour the hot coconut mixture into the bowl with the cocoa paste and whisk until smooth. Let the mixture cool, undisturbed, for about 45 minutes. Cover and refrigerate until thoroughly chilled, at least 3 hours or up to 1 day.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the soft gelato to an airtight container and freeze until firmer, a few hours or overnight.
- Store in the freezer for up to 1 week. For the best texture, let the gelato soften slightly at room temperature before serving.
- Yield: generous 1 quart.
- Cocoa: natural or Dutch-processed cocoa both work; natural cocoa gives a brighter chocolate flavor.
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Thank you—and enjoy your Chocolate Monday treat!
