Vanilla Bean Gelato

Vanilla Bean Gelato

This creamy, dreamy gelato is high in protein and all things good. The recipe is from my cookbook, Healthy Baking, and made with just a few simple ingredients. You will need an ice cream machine to make this recipe as it will help churn it into the smoothest creamiest ice cream ever.

INGREDIENTS

Makes 1 litre

1 litre (35 oz / 4 cups) almond milk

3 tablespoons Healthy Chef Pure Native WPI Vanilla

3 tablespoons pure maple syrup, to sweeten

1 tablespoon vanilla bean paste

1 tablespoon tahini

METHOD

COMBINE almond milk, Healthy Chef Pure Native WPI, maple syrup and vanilla into a blender.

BLEND until smooth and creamy.

ADD the tahini and blend again as this will help the ice cream to emulsify properly.

POUR into an ice cream maker and churn according to the manufacturer’s instructions. If you don't have an ice cream machine, freeze the mixture into popsicles, they are delicious!

NOTES & INSPIRATION

Ice cream is best served on the day of churning.

For a chocolate ice cream, add 3 tablespoons Healthy Chef Naked Chocolat.

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