Vegan mint choc chip gelato
Vegan mint choc chip gelato
Fresh mint and crunchy dark chocolate create a nostalgic plant-based treat that delivers on both flavour and texture, without compromise.
Vegan white base ingredients
- Plant-based milk (ie. rice milk): 697g
- Vegetable oil: 50g
- Coconut oil: 20g
- Sucranna granulated sugar: 75g
- Sosa dextrose: 18g
- Glucodry 380 spray dried glucose syrup: 64g
- Sosa trehalose: 60g
- Pea protein: 5g
- Sosa inulin (cold): 6g
- Rubicone neutro 5 AU base stabiliser: 5g
Vegan white base method
- Heat all of the ingredients to 65°C, ensuring the temperature does not exceed 65°C.
- Cool immediately. Once cooled, the base is ready to use.
Vegan mint choc chip gelato ingredients
- Vegan white base: 5000g
- Irca joypaste green mint flavour paste: 200g
- Belcolade bakestable dark chocolate: 400g
- Irca joycouverture dark chocolate coating: As desired
Vegan mint choc chip gelato method
- Gently warm the dark chocolate to a maximum of 30°C until melted.
- Blend the mint paste into the vegan white base until fully incorporated.
- On extraction, ripple through the dark chocolate drops and melted dark chocolate.
Serve and finish
- Scoop the vegan mint chocolate chip gelato into a serving dish or sundae glass.
- Finish with a fresh sprig of mint for a simple pop of colour.

