Source: gelatoincasa.org

Presentation

A stracciatella ice cream prepared with coconut “milk”, water, sugar and dark chocolate.

Ingredients

250 g of 17-18% fat coconut “milk”

165 g of water

85 g of sugar

40 g of bitter chopped dark chocolate (70%)

Preparation

Add water, coconut milk and sugar and mix in a mixer until the sugar is dissolved and the mixture homogeneous.

Pour into the ice cream maker to stir and when it is almost ready, add the chocolate flakes.

Serve immediately or leave about an hour in the freezer if you like it harder.

Allergens

• Milk: included among the allergens by EU Regulation 1169/2011
• Cream: presence of lactose and milk proteins
• Dark chocolate: check for soy lecithin
• Coconut: possible cases of intolerance

Notes

• “Milk” is a very common term but by law it can only be used for the mammary secretion of animals. In fact, in 2017 the Court of Justice of the European Union prohibited the use of the term “milk” for plant products.
• It is therefore correct to speak of coconut drink
• Sugar: to be avoided in children with processes potentially still in place (possible presence of cancer cells)
• Possible substitutions of sugar with sweetener, coconut “milk” with donkey’s milk or other vegetable drinks and cream with vegetable cream.

Safety / Intended use

• Recommended in case of Anorexia, Mucositis, Xerostomia (dry mouth), Dysphagia
• Not to be administered in case of diarrhea
• Product to be prepared and handled following strict hygienic conditions
• When intended for children, reduce the size of the ingredients making them homogeneous