COCONUT-GHEE GELATO

INGREDIENTS (4 ONLY)

Ingredient	Purpose	Amount	Key Notes
Coconut Milk (full-fat)	Creamy fat base (no gums, no additives)	400g (1 can)	*Must be confirmed gum-free. Use only the thick cream on top.*
Ghee (homemade or high-quality store-bought)	Rich, buttery depth (no lactose)	70g (5 tbsp)	Clarify your own or use a good one that is tested pure.
Allulose	Sweetness without sugar	50g (¼ cup)	Get 99.9% pure, no fillers.
Vanilla Extract (pure)	Flavor enhancement	½ tsp	No imitation vanilla. Alcohol-based for best distribution.

Optional (But Recommended) Boosters: - Pinch of Salt → Balances sweetness, enhances flavor. - ¼ tsp Nutritional Yeast → Adds umami depth.

METHOD (STEP-BY-STEP)

PREP (5 min)

Chill the ice cream maker bowl for 24 hours (critical for proper freezing).
Open the coconut milk can without shaking. Scoop out only the thick cream (leave the watery part behind).

MIX (1 min)

In a chilled bowl, whisk together:
- Thick coconut cream
- Melted ghee (cooled to 30°C)
- Allulose
- Vanilla extract
Blend until fully homogeneous (no separation).

CHURN (15–18 min)

Pour the mixture into the pre-frozen ice cream maker.
Churn until it reaches soft-serve consistency (~15–18 min).
- If too thick, add 1 tsp vodka (or water in a pinch).
- If too thin, freeze the bowl for 10 more minutes and rechurn.

FREEZE (2 hrs)

Transfer to an airtight glass container.
Press parchment paper directly on the surface to prevent ice crystals.
Freeze for 2 hours at -18°C or colder.

SERVE

Let it sit at room temperature for 5–10 minutes before scooping.
Enjoy with a wooden spoon for the best texture and flavor.

TROUBLESHOOTING (JUST IN CASE)

Problem	Cause	Fix
Grainy texture	Allulose not dissolved	Blend longer or use powdered allulose.
Oily mouthfeel	Ghee too hot when mixed	Cool ghee to 30°C before blending.
Too hard	Over-frozen	Add 1 tsp vodka next time.
Too soft	Not enough fat	Use full-fat coconut milk (13.5%+ fat).

PRO TIPS (FOR THE OBSESSED)

Chocolate Version: Add 20g cocoa powder + 10g extra allulose.
Fruit Version: Blend in 50g frozen berries (adds natural pectin for thickness).
Coffee Version: Mix in 1 tsp instant espresso before churning.