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Low-Fat Mocha "Gelato"

Caitlin McGrath | Aug 16, 200506:25 PM

Apropos all the interest in/discussion of frozen treats recently, including some hounds looking for lower-fat options, I thought I'd share one the best homemade low-fat frozen desserts I know (see recipe link below). This is a good one for those who prefer closer-to-instant gratification, because it's really meant to be eaten soft right out of the ice cream freezer rather (and is better that way).

A few recipe notes:

1. I prefer to melt all the chocolate into the base rather than hold some back as the recipe directs.

2. I've made a really delicious Mexican chocolate version by adding cinnamon.

3. Instead of using an ice bath to cool the base, I've scraped it into a cool bowl, covered, and refrigerated. This way, you can make the base in the morning (or perhaps the night before) and put it in your ice cream maker after dinner.

Link: http://www.epicurious.com/recipes/rec...

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