Vegan Coconut Candy-Cane Gelato

2.1 (4 reviews)
Vegan

Vegan Coconut Candy-Cane Gelato

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Ingredients

  • 1 1/2 cups  cashews, soaked overnight, drained, and rinsed
  • 2 14-oz. cans  coconut milk
  • 1 5.4-oz. can  coconut cream
  • 3/4 cup + 2 Tbsp.  agave nectar
  • 2 tsp. + 1/2 tsp.  vanilla extract
  • 3/4 tsp.  peppermint extract
  • 2 pinches  salt
  • 1 1/2 cups  strawberries, puréed or mashed with a fork
  • Fresh strawberries, shaved coconut, and mini candy canes, for garnish

Instructions

  • Add the cashews, coconut milk, and coconut cream to a high-speed blender and blend until very smooth, about 2 minutes.
  • Reduce the blender speed to medium-low and add 3/4 cup of the agave, 2 teaspoonfuls of the vanilla, the peppermint extract, and 1 pinch of the salt. Increase the speed to high and blend for another minute.
  • Transfer to an airtight container and freeze for at least 2 hours.*
  • In a medium bowl, combine the strawberries and the remaining agave, vanilla, and salt.
  • Add a small amount of the strawberry mixture to the bottom of a glass, then add a layer of the gelato and repeat.

Garnish with fresh strawberries, shaved coconut, or mini candy canes—or all three.

*Alternatively, if you have an ice cream maker, follow the instructions for using it and then freeze the gelato.

This recipe is courtesy of Millie’s Gelato—find a location near you to try all the flavors!

Makes 8 to 10 servings

Rated 2.1/5 based on 4 reviews

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