Recipe Image
Carol Kicinski
This chocolate gelato is not only gluten free, it's sugar free too.

Gelato without the guilt

   I believe firmly that no living thing thrives with deprivation. That is why it makes me so happy to create gluten free dessert recipes that are rich and indulgent. If I can create a dessert that is not only gluten free but also sugar free and is still rich and indulgent then I am not just happy, I am ecstatic.
   One of my fairly guilt-free go-to desserts is chocolate gelato.
   Gelato is actually lower in fat and calories than ice cream. It is traditionally made with milk and typically has between 4 and 8 percent butter fat versus 14 to 16 percent butter fat in ice cream – at least in America.
   So if gelato is lower in fat and calories than ice cream why does it seem so much richer?
   For one, the lower fat
Author Byline Imagecontent of milk versus cream makes it so the flavors come through much more vibrantly. If you want a rich dairy free version just make this with the dairy free milk of your choice but make sure the fat content is similar to that of whole cow’s milk.
   Also, I think the silky texture of gelato adds to its richness. In commercial gelato the silky texture is achieved by the use of corn syrup. It does something technical to the milk that I could pretend to
understand and explain, but won’t.
Fortunately, you can get the same result with agave nectar and have the added benefit of a dessert that is free of refined sugar. Since agave is non-crystallizing it keeps the gelato smooth and silky without those little bits of rock-hard frozen sugar that can ruin a good frozen treat.
   So if we combine lower fat and calories with refined sugar free and the health benefits of chocolate which are rumored to include everything from lowering blood pressure to possibly fighting cancer, this chocolate gelato is actually downright virtuous. Isn’t it great to have a dessert that is rich, indulgent and virtuous? I think so.
Gluten-Free Sugar-Free Chocolate Gelato
Makes 1 quart
3 cups whole milk (or dairy free)
1 pinch kosher or fine sea salt
2/3 cup organic raw blue agave
¾ cup unsweetened cocoa powder
1½ tablespoons cornstarch

   Heat 2 cups of milk with salt and agave in a saucepan over medium heat until it comes to a simmer.
   In a medium mixing bowl, whisk together the remaining cup of milk with cocoa powder and cornstarch. Add mixture to the heated milk and agave mixture. Raise the heat and bring mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute.
   Strain the mixture into a clean bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, about 6 hours. To quicken the process put the mixture in the freezer for approximately 1 hour instead.
   Pour mixture into an ice cream machine and process for 20 to 30 minutes or according to the manufacturer’s directions. Place in a covered container and freeze until hard, about 6 hours. The gelato will keep for a week in the freezer, covered.