"This ultra-chocolaty, dairy-free Sicilian-style gelato—made without eggs or cream—is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor...."
INGREDIENTS
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1/2 cup unsweetened cocoa powder, preferably natural (see Note)
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2 14-ounce cans “lite” coconut milk (about 3 1/2 cups), divided
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1 teaspoon vanilla extract
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3/4 cup plus 2 tablespoons sugar
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2 tablespoons cornstarch
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1/8 teaspoon salt