low-fat chocolate sicilian gelato

low-fat chocolate sicilian gelato
  • 1 3/4 cups skim milk, divided
  • 2 tablespoons cornstarch
  • 1/3 cup white sugar
  • 1/3 cup high-quality unsweetened cocoa powder
  • 2 teaspoons instant espresso powder (optional)
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  1. Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
  2. Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
  3. Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
  4. Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

06/27/2019
low-fat chocolate sicilian gelato, recipe PT15M PT1H 5 455 calories

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