Whisk the cocoa powder, 2/3 cup of the coconut milk and vanilla in a large mixing bowl until thoroughly combined. Mixture will be smooth, creamy and thick.
In a saucepan over medium heat, whisk together the remaining coconut milk, agave nectar, cornstarch and salt. Stir occasionally while bringing mixture to a simmer. Reduce the heat and continuously whisk until mixture thickens, about 2 to 3 minutes more.
Pour heated mixture over cocoa mixture and thoroughly whisk until well blended and creamy. Cover bowl and refrigerate until cold, at least 4 hours.
Once well chilled, pour mixture into electric ice cream maker and freeze according to manufacturer's instructions.
Pour or scoop gelato into an airtight container and freeze until firm, at least 4 hours.
As it hardens, you may need to remove gelato from the freezer and thaw slightly before scooping.
Ice cream maker processing times may vary. I have an older Cuisinart ICE-20 automatic frozen yogurt, ice cream and sorbet maker and it took about 25 minutes to process. Don't forget to thoroughly freeze your bowl ahead of time.Serving size: 1/2 cup10*SmartPoints (Green plan)10*SmartPoints (Blue plan)10*SmartPoints (Purple plan)10*PointsPlus (Old plan)
Dairy-Free Chocolate Gelato
Amount Per Serving (1 /2 cup)
Calories 182Calories from Fat 72
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: dairy free gelato, easy chocolate gelato
Find this recipe online: https://simple-nourished-living.com/dairy-free-chocolate-gelato/