Fabulous Vegan Recipes

In researching the difference between ice cream and gelato, I learned that ice cream is more likely to contain egg yolks than gelato and that gelato actually uses more milk and less cream (this is news to me). I always thought gelato was custardy because of egg yolks. It turns out it's thicker than ice cream because it has less air due to the slow churning process. The more you know...

So, it has taken me all week to get this right and I'm 99% loving this recipe because I'm a perfectionist. I say 99% because I wasn't able to achieve the exact consistency as my chocolate peanut butter gelato, perhaps because I need to let the gelato freeze more. Anyway, my new Cuisinart blender was doing overtime for this recipe and I do love how the gelato tastes. It's made with super whole ingredients and it's great to make for your family without having to spend alot of money on non dairy ice cream. Also, I'm not loving my photos but the natural light was weak due to the stormy weather. Anyway, this recipe is here and that's all that matters so get to making some fresh, organic, natural ice cream!!

I finally got this recipe set and I'm psyched. It's the bomb goodness and I love the pics I took! I call this gelato instead of ice cream because it has a higher milk content and it's slowly whipped which makes it thicker and creamier. You don't need an ice cream maker for this recipe; just a little bit of patience and some time before you want to eat it. You need to freeze it and then take it out of the freezer and stir it from time to time before it becomes gelato.