CHOCOLATE HAZELNUT GELATO

SERVES 1 QUART

1 (13.5-ounce) (383 g) can coconut milk

2 cups almond or soy milk 3⁄4 cup agave

1⁄8 tsp salt

3⁄4 tsp xanthan or guar gum

1⁄2 cup unsweetened cocoa powder

3 tbsp hazelnut butter

1 tbsp Frangelico or another hazelnut liqueur

NUTRITIONAL VALUES

Calories: 2525kcal
Fat: 191.1g (83.7g S.Fat)
Carbs: 174.7g
Protein: 58.5g
Sugar: 20.6g
Sodium: 223mg

METHOD

In a blender, combine coconut milk, almond milk, agave, salt, xanthan gum, cocoa, hazelnut butter, and liqueur. Place in the refrigerator for 2 to 3 hours to chill. Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.

MINT CHIP GELATO SANDWICHES

SERVES 10 TO 12 SANDWICHES

FOR THE MINT CHIP GELATO

1 (13.5oz) can coconut milk

1/2 cup agave

1 tbsp. canola oil

1/4 tsp. guar gum

1 tsp. pure peppermint extract Pinch of salt

2 drops green food colouring

1/2 cup mini chocolate chips (dairy-free)

FOR THE CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour*

1 tsp. baking soda

1 tbsp. cornstarch

1 tsp. salt

1 cup chilled vegan margarine

3/4 cup sugar

3/4 cup brown sugar

4 tbsp. water

1 tbsp. pure vanilla extract

1 cup semisweet chocolate chips (dairy-free)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 614kcal
Fat: 34.6g (14.8g S.Fat)
Carbs: 74.7g
Protein: 4.1g
Sugar: 49.2g
Sodium: 755mg

METHOD

For the mint chip gelato:
In a blender, combine coconut milk, agave, oil, guar gum, peppermint, salt, and food colouring. Place in the refrigerator for 2 to 3 hours to chill.

Once the ice cream base has chilled, place it in an ice cream maker and process according to the manufacturer's instructions. Combine the ice cream and chocolate chips in a mixing bowl. Cover the bowl with plastic wrap, pressing it against the top of the ice cream. Chill in the freezer until the mixture is firm enough to scoop.

For the chocolate chip cookies:
Preheat the oven to 165°C/325°F and line a large baking sheet with parchment paper.

In a medium mixing bowl, combine the flour, baking soda, cornstarch, and salt. Beat the margarine, sugar, brown sugar, water, and vanilla extract with an electric mixer until fluffy. Stir in 1/2 cup of the flour mixture at a time, followed by the chocolate chips.

Scoop 2 tablespoons of dough at a time onto the prepared baking sheet and flatten with your palm. If the dough is too soft to scoop, chill it in the refrigerator until it is. Repeat with the rest of the dough, leaving about 2 inches between cookies. Bake for 15 to 20 minutes, or until the edges start to brown and the center is a nice golden color. Halfway through the baking time, rotate the baking sheet. Remove from the oven and set aside to cool completely.

To assemble the ice cream sandwiches:
Refrigerate the ice cream for 12 to 15 minutes to soften. Place one scoop of ice cream between two cookies, gently squeeze together, and place in the freezer. Repeat with the rest of the cookies. Freeze in a single layer (not stacked) in the freezer for a few hours or overnight until firm.

POLENTA BERRY COBBLER WITH VANILLA GELATO

SERVES 4 TO 6 PORTIONS

FOR THE FILLING

454g (16oz) frozen berries (mixed, blueberries, or cherries)

1/4 cup all-purpose flour*

1/3 cup sugar

FOR THE POLENTA TOPPING

1/4 cup medium grind polenta (not quick-cooking)

1 tsp. baking powder

1/4 tsp. salt

3/4 cup all-purpose flour*

2 tbsp. sugar, plus extra for sprinkling

3 tbsp. vegan margarine, melted

1/2 cup soy, almond, or rice milk
Vanilla Gelato or Coconut Whipped Cream for serving
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 338kcal
Fat: 7.6g (1.2g S.Fat)
Carbs: 65.1g
Protein: 3.5g
Sugar: 36.6g
Sodium: 206mg

METHOD

Preheat the oven to 180°C/350°F. Lightly grease an 8- inch square pan.

For the filling:
Combine all ingredients in a large mixing bowl and place in a prepared pan.

For the polenta topping:
In a large mixing bowl, combine the polenta, baking powder, salt, flour, and sugar. Whisk in the melted margarine and soy milk until well combined. Avoid overmixing. Spread the batter over the berries; don't worry if it doesn't completely cover them.

Sprinkle sugar over the top of the pan in an even layer. Bake for 40 to 45 minutes, or until the polenta is golden and the mixture bubbles around the edges. Allow to cool for about 15 minutes after removing from the oven. Serve with vanilla gelato or whipped coconut cream.