Gelat-Oh! Yes
Dairy-Free Mango and Pineapple Gelato with Coconut Cream Swirl
30 minutes (plus 3 hours freezing)
Serves 4
DessertItalianVeganDairy-free
Herb's take
Italian gelato gone tropical: this dairy-free, fruit-forward treat blends the classic silky texture of gelato with the bright punch of mango and pineapple, finished with ribbons of rich, savory coconut cream. You’ll learn how Italians get that spoon-bending texture , no dairy required , and why folding in coconut cream at the end is pure gelato genius.
Equipment needed
- Food processor or high-powered blender
- Loaf pan or freezer-safe container
Ingredients
Yield
4
Instructions
- 01In a food processor or high-powered blender, combine frozen mangoes and frozen pineapples. Pulse several times until the mixture is in small, icy chunks.
- 02Add granulated sugar, lemon juice, vanilla extract, and salt. Blend on high, stopping as needed to scrape down the sides, until the mixture is very smooth and thick.
- 03Transfer the fruit mixture to a large mixing bowl. Place in the freezer for 20 minutes to firm up slightly , it should be soft-serve consistency.
- 04Meanwhile, in a separate bowl, use a whisk to whip the chilled savoy coconut cream until thick and smooth (about 1 minute).
- 05Remove the gelato base from the freezer. Using a spatula, gently fold in half of the whipped coconut cream, swirling but not fully mixing, to create ribbons of cream throughout.
- 06Scoop the gelato into a loaf pan or airtight container. Dollop the remaining coconut cream on top and use a butter knife to swirl it through the surface.
- 07Freeze for at least 3 hours, or until fully set and scoopable.
- 08Before serving, let the gelato sit at room temperature for 10 minutes for best texture. Scoop and serve immediately.
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