[India] Vegan Coconut Gelato


4 cups Emma UHT Coconut Cream 1L 24%

1 1/4 cups sugar or sweetener of choice

2 1/2 tbsp cornstarch

4 to 5 pods cardamom powdered

Preparation Methods

Step 1

Whisk together the Emma UHT Coconut Cream 24%, sugar and cornstarch in a large pot. Put it on the stove and bring it to a boil over medium heat, stirring constantly. Let it simmer for a few minutes until it thickens a little. The consistency should be that of a thin pouring custard.

Step 2

Stir in the powdered cardamom and take the custard off the stove. Let it cool. Stir frequently while it cools to prevent skin from forming. Pour into a freezer safe container and freeze till it sets.

Step 3

Take it out a couple of time in between, and break up the ice cream to prevent crystals from forming. I do this by running it in my food processor till smooth.

Step 4

Serve with chocolate sauce. Mangoes also go very well with this Gelato.

Products used in this recipe:

Emma Coconut Cream 1L, 24% Fat

Ingredients: Fresh Coconut Cream, Water, Stabiliser (Plant Based Guar Gum E412, Xanthan Gum E415

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