This ultra-chocolaty, dairy-free Sicilian-style gelato—made without eggs or cream—is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor.

Generous 1 quart
Active Time: 15 minutes
Total Time: 4 1/2 hours (including 3 hours chilling time)

TIPS & NOTES
Make Ahead Tip: Prepare through Step 2; refrigerate for up to 1 day. Store gelato in an airtight container in the freezer for up to 1 week. For the best texture, let soften slightly before serving. | Equipment: Ice cream maker

Note: Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.

NUTRITION
Per 1/2-cup serving: 186 calories; 7 g fat ( 5 g sat , 0 g mono ); 0 mg cholesterol; 30 g carbohydrates; 22 g added sugars; 3 g protein; 2 g fiber; 64 mg sodium; 83 mg potassium.