Delicious Silky Smoothie Gelato Vegan Recipe with 6 Steps



Posted On July 22, 2020



Children 6-12 years | Download | English | Grandparent | Kids | Kids In The Kitchen | Nanny | Parents | Preschool 4-5 years | STUDIOLABS | Visual | WELLNESS



Family Friendly Recipes | Family Nutrition | Healthy Recipes | Kids in the kitchen | Kosher | Modernist Cuisine | Time with Kids | Vegan Cuisine | Vegetarian Cuisine

Stay tuned!

PDF

Make Silky Smoothie Gelato Vegan Recipe from your smoothies – add 3 key ingredients: tapioca flour, almond butter and oil.

SILKY SMOOTHIE GELATO RECIPE

PREP TIME: 5 min.
COOK TIME: 45 min.
COURSE: Dessert, Ice-cream, Fruit Gelato
CUISINE: Modernist, Gluten free, Vegan, Keto, Plant-based, Kosher
SERVINGS: 8
AUTHOR: Inspired by Modernist Cuisine at Home, Pistachio Gelato recipe by M. Bilet and Nathan Myhrvold.

KEY WORDS: eggs free, dairy free, fruits, sugar free

INGREDIENTS for Silky Smoothie Gelato Recipe

1st combo:

1 cups of water (or juice or almond milk)
1/4 cup of tapioca flour (or other starch)
1 pinch of salt

2nd combo:

3 cups of your favorite smoothies (or puree frozen fruits)
1/2 tsp xanthan gum
3/4 cups of nut butter (almond butter or other)
1/2 cup of oil
coconut shred, cacao nibs, small pieces of nuts, or orange zest (optional) to decorate

TOOLS Silky Smoothie Gelato Recipe:

blender
pan to bring to a boil
ice-cream machine (preferably)

VARIATIONS:

nut butter substitute with smoothie but the texture will be not as silky
smoothie can be replaced with 2 cups of fruit puree, and 1 cup of milk (coconut, almond, or other)

STEPS:

Measure, blend, bring to a boil the 1st combo. Mix constantly.
Measure 2nd combo of ingredients and blend
Add Combo 1 and blend everything together to the finest texture (yogurt texture, add liquid like almond milk if too thick)
Transfer the mixture into an ice-cream machine. Nota Bene: no ice-cream machine, freeze ingredients in step 2 (fruits or smoothies) and then blend
Serve freshly made Silky Gelato right away or put gelato into a container. Cover it with a plastic wrap to leave no air. Keep in a freezer for a max of 2-3 days.
Let it sit for 15 minutes before serving. Decorate with fresh orange zest/ coconut shred/ cacao nibs/ or pieces of nuts. Enjoy!

Inspired Pistachio Gelato recipe from Modernist Cuisine at Home Book by Maxime Bilet and Nathan Myhrvold. Tasted the original recipe during Harvard Science and Cooking course, Harvard, Cambridge. Tested hundreds of times at home to come up with the Silky Smoothie Gelato recipe.

Written by Anna A. Block

Anna A Block is an educator, entrepreneur, and a mother of three little girls ages 7 and under. She believes in a beauty and power of ordinary, daily mundane. It is where the magic happens and memories created for a lifetime. And, it takes only 20 minutes of "pure" time to tell a story, play, read, talk, make or learn something together. Anna is fluent in English, Ukrainian, Russian, and is learning Hebrew. To know more about Anna, visit her website: AnnaABlock.com or read about her on About Us page.

0 Comments