Very Chocolate Gelato

Ah, Gelato! And, Chocolate! Two of my very favorite things. So, how could Chocolate Gelato be anything short of delightful?

There’s so much to know about iced confections. The variety—ice cream, sherbet, sorbet, Italian ice, gelato, frozen custard. Or, the history which dates back to the early part of the first millennium when Emperor Nero feasted on iced cream treats. Let’s not forget the flavors that are too many to mention and getting more sophisticated each day. So much to chew on.

We could just not talk about it at all. We could just eat and enjoy it. That’s really what ice cream is all about. The only decision to make is the flavor and whether to enjoy it in a cup or cone. So, pick any flavor, because tomorrow (or sooner) you can choose another. Carefree. Simple. Wonderful.

Oh, one more thing. Yes, this is a blog geared to a certain foodie niche—sensitivities to gluten, dairy, and eggs and vegan cooking. But, hold on. Don’t run away yet. This isn’t a recipe with ingredients you’ve never heard of before. You’re going to want to stay and read it. And, then you’re going to want to try it. Because, it’s as good as or better than any chocolate ice cream, gelato, whatever, you’ve ever tried. Rich, creamy and chocolaty. And, delicious. So, go on, check it out.

For more coconut milk recipes visit The W.H.O.L.E. Gang Friday Foodie Fix: Coconut Milk

This recipe appears as part of Chocolate round-up on Savoring The Thyme to celebrate Interantional Chocolate Day. (What a wonderful holiday!) You’ll want to visit to see lots of wonderful chocolate desserts (some of which are gluten-free).

Very Chocolate Gelato

1 can (13.5 ounces) coconut milk*

2.5 ounces prepared coffee or water

1/3 cup dutch processed unsweetened cocoa

3 ounces dark chocolate

1 teaspoon vanilla

1 teaspoon arrowroot

½ cup sugar

pinch of salt

Reserve one cup of the coconut milk. Whisk together the remaining coconut milk, vanilla, coffee (or water, if you prefer), salt and arrowroot. Set aside.

In a heavy bottomed saucepan whisk together the cup of reserved coconut milk, sugar and cocoa. Bring to a simmer over medium heat whisking frequently. Take care not to burn the mixture.

Stir in the coconut milk/coffee mixture and dark chocolate (chop the chocolate or use Enjoy Life Chocolate Chips). Bring the whole thing back up to a simmer, stirring as you would a pudding. Turn down the heat and stir for a few minutes to let the liquid thicken slightly.

Take the pan off the burner and let it cool. Transfer to a glass or ceramic bowl and refrigerate for a few hours until the mixture is cold.

Freeze according to your ice cream maker’s directions. Mine took about 20 minutes to freeze. The gelato will be the consistency of soft serve ice cream (or just a little harder).

Place any leftover gelato in a container in the refrigerator (whoops) freezer. It will get quite hard so let it defrost about 5-10 minutes on the counter before you serve it.

This recipe made about 2 cups of gelato. I made it in my very old Krups La Glaciere ice cream freezer, which is about 1½ quarts and has the kind of bowl you chill in your freezer. If you have a bigger ice cream maker adjust the recipe (double or 1.5 times) to meet your needs.

Notes: 

Aword about coconut milk—they are not all created equal. First, use coconut milk—not coconut cream or light coconut milk. Go for one of the better brands. I’ve used Thai Kitchen but would like to try Chaokoh or Roland Organic. Look for one that doesn’t separate when standing. You may have your own favorite so go ahead and use that one.

And, about cocoa powders—the cocoa powders I’ve mentioned in comments below do not have a GF claim on their labels so, please use your own judgment when using them. I found one  dutch processed cocoa powder  you might consider: Nature’s Flavors. If I am able to find others I will post them.

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Chicken Milanese with Arugula Salad

It’s almost time for Jersey tomatoes to ripen. Well, they should be ripe right now but a delayed summer has led to delayed ripening. My tomato plants are full with green tomatoes of all sizes. Each day I have a little visit with them while drinking my java. I give them a pep talk and count each and every one so they all know they’re loved. I say hello to the new additions. We chant to the sun god together.

Well, you know what they say about a watched pot. I’m convinced a watched tomato doesn’t ripen. Soon you’ll be seeing a post about fried green tomatoes.

So, vine ripened tomatoes had to be bought for this salad. In August. In New Jersey. Hard to believe.

But enough about tomatoes. The Chicken Milanese (aka Breaded Chicken Cutlet) is the star here. It’s a GF breaded, no-egg, oven baked, crispy, flavorful delight. And, it can be used so many different ways.

Let’s not forget to mention the arugula. Baby organic arugula. Muah!

The best thing is this is my husband’s favorite summer dinner. I’m happy with that. I love it, too.

Chicken Milanese with Arugula Salad

Chicken cutlets

1 cup Italian breadcrumbs (gluten free)

2 tablespoons grated Pecorino Romano

salt and pepper

1/4 teaspoon paprika

4 thin boneless chicken breasts

1/2 cup rice milk

1 tablespoon olive oil

Salad

1 bunch arugula

1/4 red onion, sliced thin

1 large tomato

4 ounces buffalo mozzarella (cubed) or sheep’s milk feta cheese

1 teaspoon lemon juice

1/8 cup olive oil

1 tablespoon balsamic vinegar

salt and pepper

Preheat oven to 400 degrees.

Using a meat mallet or rolling pin, flatten chicken between sheets of plastic wrap to thickness of 1/4 to 3/8 inch.

Place chicken breasts in a baking dish and pour rice milk and a few teaspoons oil over top.

Mix the breadcrumbs, paprika, cheese, salt and pepper in a shallow dish. (Or, alternatively omit the cheese and sprinkle a small amount on the chicken breasts when you turn them over in the oven.)

Remove the chicken pieces one at a time from the milk mixture and place in the breadcrumbs. Coat each chicken breast with the breadcrumb mixture and place (in one layer) on a parchment lined baking pan. Drizzle lightly with more olive oil.

Bake for about 15-20 minutes until nicely browned turning once. (If you have a convection oven use the Convection Roast setting.)

Toss with the arugula, red onion and tomatoes with Lemon Balsamic Dressing. Pile the plate with the salad, place a chicken breast on top, add more salad and top with cheese.

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