The Chronicles of Home

  • Home
  • Shop
  • About
  • The Projects
    • Decorating
    • Home Improvement
    • Furniture Plans
    • Organizing
  • The Recipes
    • Breakfast
    • Appetizers and Drinks
    • Sides and Salads
    • Main Course
    • Desserts
  • The House
  • Contact
  • Disclosure & Privacy Policy


Mocha Almond Chip Gelato

by Jennifer

I think I should start calling Friday posts {Indulgent Fridays}, as lately I seem to be always writing about an indulgent breakfast (dried cherry scones), decadent dessert (dark chocolate brownies), or a tasty cocktail (fresh margaritas).  Seems a theme is emerging here…apparently I need a little treat by the time Friday rolls around!

Here we are again on a Friday and I’ve got another sweet little something for you…though, I promise, this is nowhere near the decadence of the dark chocolate brownies.  This gelato is still creamy and chocolately and all things good about ice cream but it’s made only with milk, no cream in sight.  In fact, you can choose whichever percentage milk you like – I’ve made it with 1%, 2%, and whole milk and it’s been great every time.  I’ve not actually made it with coconut, soy, or almond milk, but it has turned out so beautifully all the other ways, I can’t imagine it would be a flop with a non-dairy milk.  Almond milk could be an especially delicious complement to the sliced almonds in the gelato.  Just one caution if you use a non-dairy milk – make sure it’s unsweetened or the gelato will be much too sweet.

You’ll need an ice cream maker for this recipe, which actually makes the whole process pretty light on labor.  You make a quick pudding-ish concoction, cool it down a bit, pour it into the ice cream maker and the work of turning it into gelato is done for you.

 Mocha Almond Chip Gelato

Ingredients
3.5 c. milk (1%, 2%, or whole)
3 tbsp. cornstarch
2/3 c. sugar
4 tsp. cocoa powder
2 tbsp. decaf instant coffee granules
2 tsp. vanilla
2 oz. dark chocolate, chopped
1/4 c. sliced almonds

Whisk 3 c. milk, sugar, and cocoa in a saucepan and bring to a boil over moderate heat, stirring occasionally.  Whisk in coffee granules.

In a small bowl, whisk remaining 1/2 c. milk and cornstarch, then add to mocha mixture and whisk over medium heat until mixture thickens, just a few minutes.

Off the heat, add vanilla and a couple pinches of salt to mixture and whisk to combine.  Let cool to room temperature.

Pour mixture into an ice cream maker, add chocolate and almonds, and process according to your machine’s instructions.  Transfer to a lidded container and freeze.

Little lesson learned during my gelato photo shoot: when photographing frozen desserts, one must move very quickly!

For printable recipe click here
Adapted from recipe here


Filed Under: Desserts

« {DIY} Moroccan Tile Stenciled Table
Watermelon Feta Bites »


Trackbacks

  1. Fresh Mint Chocolate Chip Ice Cream says:
    at

    […] Mocha Almond Chip Gelato « Talking To My Kids About Values…and a Sweepstakes!Sweepstakes » […]






Meet Jen

I'm a design and DIY lover, decorator, modern home-maker, foodie, fashion enthusiast, and jill-of-all-trades when it comes to home improvement. I'm slowly but surely adding classic-contemporary style to my early 90's colonial home one inch at a time and I'm taking you along for the ride.

It's often messy - there are usually project remnants and toys strewn about - but the making of a home isn't always tidy work and I love showing you how you can make and style and organize your way to a home and a life you love!

Search the Chronicles of Home







AS SEEN IN







Copyright © 2023 · The Chronicles of Home · Privacy Policy

Copyright © 2023 · Foodie Pro Theme on Genesis Framework · WordPress · Log in