{"id":9119,"date":"2017-06-29T09:27:05","date_gmt":"2017-06-29T16:27:05","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=9119"},"modified":"2017-06-29T09:51:59","modified_gmt":"2017-06-29T16:51:59","slug":"cinnamon-dolce-gelato","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/cinnamon-dolce-gelato\/","title":{"rendered":"Vegan Cinnamon Dolce Gelato"},"content":{"rendered":"

This vegan gelato is unlike anything I’ve ever made before. It has flavors of cinnamon and caramel, like a sweet cinnamon bun, with a rich soft-serve texture that melts in your mouth. But in contrast with virtually every other vegan ice cream recipe I’ve seen, there’s no coconut milk<\/a> and no banana<\/a>. It’s actually made from almond butter<\/em>. Stay with me…<\/p>\n

Back in my Cheesy Vegan eBook<\/a> (which you all have, right?), there’s a recipe for ricotta ice cream, and I think that’s one of my favorite vegan ice creams of all time. The almond-based cheese makes the ice cream so creamy, with a slight cheesy\/dairy flavor from the nutritional yeast, it’s so good! <\/p>\n

That gave me the idea of making an ice cream with almond butter and almond milk, blended until smooth, with maple syrup and dates for sweetener, with a pinch of nutritional yeast to kick up the dairy-like flavors (trust me), and some cinnamon to give this gelato a beautiful, warm sweet cinnamon flavor. OMG it’s delicious. So delicious. <\/p>\n

Best of all, it’s really easy to make \u2013 you don’t even need an ice cream maker. Just blend all the ingredients together, pour into a loaf pan or something, and freeze. The almond butter doesn’t take to freezing easily, which is a good thing \u2013 the end product never becomes overly icy or hard, it just freezes into the perfect rich consistency you’d expect from gelato. <\/p>\n

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Makes about 3 cups<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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