Mambo Sprouts

Chocolate Ginger Gelato

Recipe submitted by Patricia B. of Chapel Hill, NC, for the Mambolicious Recipe Contest 2009.

An egg and dairy free gelato. The perfect summer dessert.

Ingredients:

• 1/2 cup Fair Exchange organic baking cocoa
• 1 cup sugar
• 2 Tbsp, of cornstarch
• 3 cups coconut milk (the kind that comes in milk cartons and can be found in the dairy case at organic grocery stores) or 2 cups milk
• 2 tsp. vanilla
• 1 Tbsp. Ginger People Ginger Juice
• 2 Tbsp. unflavored vodka (optional)

Directions:

1. Whisk together in a sauce pan, until the lumps are broken up, the cocoa, sugar, and cornstarch.
2. Gradually stir in the coconut milk.
3. Cook stirring over medium heat until the mixture thickens enough to coat the back of a spoon.
4. Remove from heat and add the vanilla, ginger juice, and vodka.
5. Chill for at least 2 hours of over night. Freeze in an ice cream freezer.

Servings: 10

Prep Time: 10 minutes

Cook Time: 15 minutes

Chef’s Note: After years of asthma and allergies, I recently found out that I was allergic to eggs and dairy. The inspiration for this frozen dessert comes from the ginger ice cream with bittersweet chocolate sauce that was served by the late Barbara Tropp of China Moon cafe in San Francisco. I’ve combined the flavors for a simpler dessert and taken out the eggs and dairy. Anyone who is not allergic to dairy can substitute milk. Soy milk can also be used. The vodka is optional, but it does make for a smoother texture. It is delicious served with sliced strawberries, but we like it plain.