Decadent Cocoa Espresso Gelato

Recipe Collection: Dessert

Decadent Cocoa Espresso Gelato satisfies your sweet tooth with a low-fat vegetarian treat that marries rich cocoa with a bold espresso kick. This Italian-inspired dessert is perfect for those mindful of their fat intake while still craving a luscious dessert. Its velvety texture and intense flavor make it a standout choice for any occasion.

Versatile in its use, this gelato is perfect for serving on its own or as a topping for cakes and pastries. Easily find this recipe on the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and smart shopping lists. Get started on your meal prep today and create something extraordinary!

Overview

This low-fat chocolate Sicilian gelato is a delightful treat that combines the richness of cocoa with a hint of espresso. Despite being low in fat, it offers a creamy texture and intense flavor, making it a perfect dessert for those watching their fat intake.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Serving Size: 4

Cooking Time: 77 minutes

Ingredients

• 1 ¾ Cups skim milk, divided
• 2 Tablespoons (tbsp) cornstarch
• ⅓ Cups white sugar
• ⅓ Cups unsweetened cocoa powder
• 2 Teaspoons (tsp) instant espresso powder, ground
• 1 Teaspoon (tsp) vanilla extract
• 1 Pinch salt, to taste

Steps

1. Whisk 1/4 cup of the skim milk with cornstarch in a small bowl until smooth to create a slurry.
2. In a small saucepan, combine the remaining milk, sugar, and cocoa powder over medium heat. Stir constantly and bring to a boil.
3. Add the espresso powder and cornstarch slurry to the saucepan. Return to a boil and stir until the mixture thickens to a pudding-like consistency, about 2 minutes. Remove from heat and transfer to a metal bowl. Stir in vanilla extract and salt.
4. Prepare a large bowl with ice water and place the metal bowl with the gelato mixture inside. Stir frequently until cooled, approximately 7 minutes.
5. Remove the metal bowl from the ice bath, cover with plastic wrap, and refrigerate until completely chilled, about 20 minutes.
6. Transfer the chilled gelato mixture into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. Pour the gelato into a freezer-safe container, cover, and freeze until solid, about 10 minutes.

Enjoy your homemade Decadent Cocoa Espresso Gelato!