A delicious and impressive 3-ingredient vegan and dairy-free gelato recipe made with only coconut milk, sugar, and dark chocolate.
Don't allow the ice cream mixture to simmer or boil. This can change the flavor or burn the sugar. Since this recipe is so simple, even small changes in flavor are detectable.
Make sure the sugar is fully dissolved. If you want a smooth classic gelato, the sugar must be fully dissolved into the coconut milk.
Don't double the batch if you're using a 2 quart ice cream maker with freezing bowl. While it is very tempting to make a double batch, I found that the larger amount took a very long time to freeze and didn't quite get to the soft serve texture we want (it took too much heat from the frozen bowl too quickly). Fortunately, this dairy-free gelato recipe is super easy so you can make another batch soon if needed!
Serving Tip: If the dairy-free gelato is too hard to scoop after immediately removing from the freezer, allow it to rest on the counter at room temperature for 10-15 minutes. It will soften quickly to traditional gelato texture.
Storage: Store leftover dairy free gelato in an airtight container in the freezer for up to 6 months. After that, you risk freezer burn.
Keywords: dairy-free gelato, vegan gelato, gluten-free gelato, stracciatella ice cream, coconut milk ice cream