It is not really the time for gelato (we have -10, here in Ottawa…and, overall, I should not complain considering that we could easily be at -20, given the season and the time of the year), but this recipe turned so well at the first attempt, which is now officially part of my vegan recipes repertoire.

I posted this recipe 2 years ago in my old blog and I propose it once more with the addition of some raspberry sauce and a touch of dark chocolate.

Coconut gelato with raspberry sauce and dark chocolate

(Doses for 4 persons)

For the gelato:

• 400 mL of unsweetened coconut milk

• 100 g of sugar

• 1 teaspoon of vanilla extract

For the raspberry sauce:

• 130 g of raspberries

• 50 g of sugar

• A handful of dark chocolate chips

Pour the coconut milk, the sugar and the vanilla extract in the gelato maker’s bowl. Close it and and activate just the stirring, in order to dissolve the sugar. After 5 minutes, activate the stirring+cooling option and let the machine go for 20-25 min. After this time, the gelato should have been hardened. Turn the gelato machine off, remove the bowl, cover the gelato with some aluminum foil and transfer it in the freezer for a couple of hours.

Prepare the sauce, by putting the raspberries and the sugar in a small pot and cooking them under a low flame. Smash the raspberries with a fork and remove the sauce from the stove, as soon as it will be formed.

Serve the gelato with some raspberry sauce and a few chocolate chips. Let me know if you liked it :)