Anti-Inflammation Chocolate-Cinnamon Gelato
This anti-inflammation chocolate-cinnamon gelato offers a creamy, dairy-free dessert rich in antioxidants from dark chocolate and cinnamon. Made with almond milk, it’s a heart-healthy, indulgent treat that satisfies your sweet tooth while supporting your wellness goals.
Equipment
- Medium saucepan
- Fine mesh strainer
- Ice cream maker
Ingredients
- 2 tsp cornstarch
- 3 cups almond milk or whole milk
- 1/4 cup raw cane sugar
- 1/4 tsp kosher salt
- 4 oz dark chocolate 70% cacao, coarsely chopped
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
Garnish Options:
- Chocolate shavings
- Crushed walnuts
- Fresh raspberries
Instructions
- Prepare the Cornstarch Mixture: Combine the cornstarch with 1 tablespoon of almond milk in a small bowl. Stir with a fork to dissolve the cornstarch completely.
- Heat the Milk: Pour the remaining almond milk into a medium saucepan and bring it to a simmer over medium heat. Reduce the heat to low.
- Incorporate Ingredients: Whisk in the cornstarch mixture, sugar, and salt until dissolved. Stir in the dark chocolate and cinnamon, and cook, whisking occasionally, until the mixture is smooth and starts to thicken, about 5 minutes.
- Strain and Chill: Pour the mixture through a fine-mesh strainer into a large bowl. Stir in the vanilla extract. Cover and refrigerate for at least 3 hours or until chilled.
- Freeze: Once chilled, pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions, about 20–30 minutes.
- Serve: Transfer the gelato to an airtight container and freeze for an additional hour for a firmer texture. Serve with your choice of garnishes.
Notes
Storage: This gelato can be stored in the freezer for up to 1 week.
Customization: For a nut-free option, substitute almond milk with oat or coconut milk.
Tip: Ensure your ice cream maker bowl is pre-frozen for the best results.
Tried this recipe?Let us know how it was!