Eternal Bliss – A Vegan Italian Gelato Dream

Allergens

Tree Nuts (Cashew and Almond), Coconut

Ingredients

• 2 cups raw cashews, soaked overnight
• 1 cup almond milk
• 3/4 cup coconut sugar
• 1/2 cup fresh lemon juice
• 1/2 cup vanilla bean pods, split and scraped
• 1 teaspoon sea salt flakes
• 1/2 cup raw cacao nibs
• 1/2 cup chopped pistachios

Instructions

1. Begin by draining the soaked cashews. Combine them with almond milk in a high speed blender and blend until creamy and smooth. Pour this mixture into a large bowl, then whisk in the coconut sugar, lemon juice, vanilla bean seeds, and sea salt flakes until fully incorporated. Cover and chill the mixture for at least 3 hours or overnight for best results. Once chilled, freeze the gelato base in your ice cream maker according to the manufacturer's instructions. In the final moments of churning, fold in the cacao nibs and pistachios. Transfer the gelato to a lidded container and freeze until firm, at least 4 hours or overnight for optimal texture.

Chef’s Insight

The combination of almond milk and cashew cream lends a silky texture, while the infusion of vanilla bean and lemon zest adds depth to this gelato's flavor profile. The cacao nibs and pistachios offer an earthy crunch that complements the creamy sweetness.

Notes

Enjoy the gelato straight out of the freezer for a firmer texture, or let it soften slightly for a softer scoop.