It’s an ice cream sundae funday at Pearls + Girls today! I really enjoy making my own sorbet, gelato and ice cream, I even keep the bowl for my machine in the freezer all year long in case I’m inspired to make a batch. That said, I don’t always feel like making ice cream from scratch, so I’ll make a no churn batch or buy store bought. My favorite brands of ice cream and gelato have to be Ben and Jerry’s and Talenti. I love Talenti’s double dark chocolate gelato, but I have to chuckle every time I look at their logo. My husband always points out that it looks like a toliet seat!!!! Logo aside, it really is the best store bought gelato I’ve ever had, and they have some interesting flavors such as Sicilian Pistachio, Banana Chocolate Swirl and German Chocolate Cake.
So what’s difference between ice cream and gelato? Simple, it’s cream vs. milk. The super silky texture you get from REAL ice cream comes from cream. Sure, it’s high in calories, but it’s nice to indulge sometimes. Gelato is made with milk, so the butterfat content is much lower. Traditional Italian gelato is made with fruit or nuts, but these days you can find just about any flavor. You can churn it in the ice cream machine, OR you can make it in your food processor or blender. It’s so easy, just pop in your fruit chunks, sugar and milk (almond, soy or regular) and you’ll have a gelato base ready for the freezer in minutes.
I love to pair fruits like kiwis, cherries, oranges or mangoes with chocolate. Let’s face it, chocolate goes with just about anything, but any fruit with a bit of tanginess seems to pair especially well. If you agree, check out my Chocolate Mango Sundaes with Brown Sugar Raspberry Sauce! Perfect for an after dinner treat on the patio or while watching your favorite movie on a rainy afternoon. Enjoy! 🙂
- 1 pint chocolate gelato (I used Talenti Double Dark Chocolate)
- 4 ripe mangoes, diced in 1-inch pieces
- 2 TBSP brown sugar
- 1/4 cup milk (almond, soy or regular)
- 6 oz. container raspberries
- 1 TBSP brown sugar
- 1 TBSP water
- In a food processor or blender, puree the mangoes, brown sugar and milk until smooth.
- Transfer to a clean container and freeze for 6 hours or overnight.
- In a small saucepan over medium high heat, add the raspberries, brown sugar and water.
- Smash raspberries slightly with a fork.
- Boil for 2 - 3 minutes.
- Strain mixture through a strainer into a small bowl.
- Allow to cool to room temperature.
- Use immediately or store in the refrigerator until ready to use.
- Add one scoop of chocolate gelato to each bowl.
- Add one scoop of mango gelato to each bowl.
- Drizzle with the brown sugar raspberry sauce.
- Serve immediately.