Italian Peach Gelato–Vegan
Hi and welcome back to Ria Lives Well!
I seriously want to go to Italy.
Image by Venere
I’ve never been, mind you. But ever since I was little girl, I would tell my family that I belonged to the Italians. That I am Italian, deep, deep, deep down. My family would stare at me with that bewildered gaze–you know, the one muddled with shame and embarrassment–a look I’ve seen for the past 23 years–and say: “You’re Caribbean. Not Italian.”
Uh-huh, but I can be Italian at heart.
I’ve seen the movies, read many books and listened to their music; the Italians just know how to live. They need to write a book called “How to Live Italian, How to Live Happy.” I’ve tasted their food. They’re holding back on us, y’all. Secrets they ought to be sharing with the rest of the world, they’re holding ’em all back.
I don’t know, but there’s something magical they discovered that’s taking the rest of us ages to stumble upon.
Could it be their peach gelato?
Probably not. But I’m going cray over Italian recipes, and I decided to start things off with an imitation peach gelato recipe. It lacks the rich, creaminess of authentic gelatos because a) it’s vegan and b) it wasn’t slow churned, a key practice that accentuates the quality of your typical gelateria result.
Oh, well. It’s still damn tasty.
Vegan Italian Peach Gelato:
- 1 frozen banana
- 1/2 a peach
- 2 pinches cinnamon
- 3 tablespoons coconut milk
- Dice your banana and place it in the freezer.
- Split a peach in half. Now split that in half. Place one half in a bowl of water to soak for 1 hour. Place the other in the freezer (I find this way keeps the soft serve frosty, but without too many hard bits of peach)
- Place frozen/soaked fruit in a food processor. Add cinnamon and 3 tablespoons of coconut milk (the creamy part)
- Process until smooth.
- Pretend you’re in Italy
Nom, nom. So good. All done.