Chocolate Earl Grey Gelato
Steep the tea bags in the hot water for at least 15 minutes. Squeeze and remove the tea bags and set tea aside.
- Cook25 min
- Total25 min
- Serves1
- LevelEasy
Ingredients
- 7 Earl Grey tea bags
- ¾ cup very hot water
- 1 cup non dairy chocolate chips
- ¾ cup sugar
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tbsp. extra-dark cocoa powder
- ¼ tsp. dash salt
- ½ cup xanthan gum, optional, for creaminess
- non dairy milk
Method
- Steep the tea bags in the hot water for at least 15 minutes. Squeeze and remove the tea bags and set tea aside.
- Place the chocolate chips in a large heat-safe bowl.
- Combine the sugar, coconut milk, cocoa powder, salt, and xanthan gum, if using, in a small saucepan over medium heat. Heat just until hot (do not let boil) and pour over chocolate chips to melt. Add the nondairy milk and prepared tea and stir well to combine. Chill the mixture in the refrigerator for 1 hour.
- Place into an ice cream maker and let run just until thickened to a soft serve ice cream consistency, or follow instructions in this book. Transfer immediately to a flexible airtight container and chill at least 6 hours until firm. Keeps for up to 3 months frozen.
