Vegan Rosemary Gelato
Super smooth vegan rosemary gelato with crisp, golden pecan brittle. The perfect blend for a delicious festive frozen dessert.
italiandessert
⚠ Contains allergens
soynutscoconut
#fancy
Ingredients
For the Rosemary Gelato
- 300 ml soy milk
- 300 g coconut milk— the kind from a can - must be 15% fat or higher
- 4 sprigs rosemary
- 120 g coconut oil— deodorised or refined coconut oil is necessary as it has no coconut flavour
- 270 g light brown sugar
- 2 teaspoon liquid lecithin
- 1 teaspoon vanilla extract
For the Pecan Brittle
- 90 g light brown sugar
- 1/4 teaspoon cinnamon
- pinch flaky sea salt
- 75 g pecans
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 13 reviews