Low Carb Italian Gelato

local_grocery_store Ingredients

• 1 cup heavy cream
• 1 cup unsweetened almond milk
• 1/2 cup sugar substitute (e.g. stevia, erythritol)
• 1 tsp vanilla extract
• 1/4 cup cocoa powder (for chocolate flavor)
• 1 cup strawberries (for strawberry flavor), pureed

restaurant_menu Method

1. 1.In a medium saucepan, whisk together the heavy cream, almond milk, and sugar substitute.
2. 2.Bring the mixture to a simmer over medium heat, stirring constantly.
3. 3.Remove from heat and stir in the vanilla extract.
4. 4.For chocolate flavor, whisk in the cocoa powder until well combined. For strawberry flavor, whisk in the pureed strawberries.
5. 5.Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. 6.Transfer the gelato to a container and freeze for at least 1 hour before serving.

lightbulb_outline Tips

• chevron_rightFor a creamier texture, use all heavy cream instead of almond milk.
• chevron_rightFeel free to experiment with different sugar substitutes and flavors.
• chevron_rightGelato is best served fresh, but can be stored in the freezer for up to a week.