Hi Dana. I haven't tried that. I have a Krups ice cream maker that is over 30 years old and works great. This might work as no-churn method, but I haven't tried that. If you do, please let me know!
Hi LeeAnn. I don't have a recipe for that but I would subsitute dried figs for dates in the coffee date swirl, and perhaps use fresh orange juice instead of coffee.
Hi Cory, I was asking myself the same thing! While testing this recipe I measured out 1.5 cups and weighed them on my kitchen scale and found that most brands clock in at 15.5-16 ounces. But there was lots of variation between brands, perhaps because some have more air and are less dense? For this recipe, I would go by the almond butter's measurement in cups primarily. I added the weight to make grocery shopping easier.
Oh I love hazelnut too! Have you tried the hazelnut butter from nuts.com? I bet you could substitute that for the almond butter and it would be amazing! Let me know if you try it.
Try it with pureed dates. I really like that flavor combo. I did a test with monkfruit but it gave it an aftertaste that interfered with the almond flavors.
I made the gelato from your book - flavour was good but it was hard as a rock. After reading this post, I think I over churned it. This recipe looks great and I am going to try it, keeping in mind all your practical pointers. I think my older kiddo will like the almond butter gelato because there is no coconut milk in it. Speaking of which, coconut milk is high in saturated fat - is that right? I come across it in so many recipes (as well as coconut oil). I try to avoid it (for my kiddo and my brain). What are good substitutes for coconut milk/cream and coconut oil?
Good to know! That chocolate gelato recipe will freeze like an ice block, just like any lower in fat gelato. I like the single serving method of storing it--portion into cups so it softens faster plus portion control. All those coconut products are high in saturated fat; I use them occastionally for a special flavor or in a treat, but they are not staples in my cooking.
Hi, I am a low-sugar person and like to mash a couple bananas, add a third to a half that volume of hemp hearts, a tablespoon or so of almond or other nut flour. Freeze. It is sweet enough for me, but nice choc chips could be a plus!
Wondering if anyone has tried this receipe in the attachment Kitchen Aid has for ice cream. (Which I have but haven’t used for at least 20 years).
Maybe best to look into a dedicated unit?!
Hi Dana. I haven't tried that. I have a Krups ice cream maker that is over 30 years old and works great. This might work as no-churn method, but I haven't tried that. If you do, please let me know!
Thank you Annie!!
Cannot wait to make this!
It really is so good:)
Your comment about fig gelato piqued my interest and would love to know how to make it!
Hi LeeAnn. I don't have a recipe for that but I would subsitute dried figs for dates in the coffee date swirl, and perhaps use fresh orange juice instead of coffee.
Vanilla and chocolste
Classics!
Sounds amazing! Just checking on the recipe. It says 1 1/2 cups of almond butter and lists that as 16 oz. Isn't 1 1/2 cups = 12 oz? Many thanks!
Hi Cory, I was asking myself the same thing! While testing this recipe I measured out 1.5 cups and weighed them on my kitchen scale and found that most brands clock in at 15.5-16 ounces. But there was lots of variation between brands, perhaps because some have more air and are less dense? For this recipe, I would go by the almond butter's measurement in cups primarily. I added the weight to make grocery shopping easier.
Thx.
My absolute favorite gelato is hazelnut and I'd love a recipe.
Oh I love hazelnut too! Have you tried the hazelnut butter from nuts.com? I bet you could substitute that for the almond butter and it would be amazing! Let me know if you try it.
Looks delish! What can I use as a substitute for maple
Syrup?
Try it with pureed dates. I really like that flavor combo. I did a test with monkfruit but it gave it an aftertaste that interfered with the almond flavors.
I made the gelato from your book - flavour was good but it was hard as a rock. After reading this post, I think I over churned it. This recipe looks great and I am going to try it, keeping in mind all your practical pointers. I think my older kiddo will like the almond butter gelato because there is no coconut milk in it. Speaking of which, coconut milk is high in saturated fat - is that right? I come across it in so many recipes (as well as coconut oil). I try to avoid it (for my kiddo and my brain). What are good substitutes for coconut milk/cream and coconut oil?
Good to know! That chocolate gelato recipe will freeze like an ice block, just like any lower in fat gelato. I like the single serving method of storing it--portion into cups so it softens faster plus portion control. All those coconut products are high in saturated fat; I use them occastionally for a special flavor or in a treat, but they are not staples in my cooking.
Hi, I am a low-sugar person and like to mash a couple bananas, add a third to a half that volume of hemp hearts, a tablespoon or so of almond or other nut flour. Freeze. It is sweet enough for me, but nice choc chips could be a plus!
Yes, I love using bananas, too. I tested this recipe with half bananas and it was so good, but definitely changed the texture.