We partnered with Talenti Gelato and our favorite ice cream tinkerer Cristina Sciarra to show you how to make non-dairy, chocolatey, subtly spicy milkshakes.
“Non-dairy” and “milkshakes” don’t seem like they’d really go together, right? Oh, but they do, and Cristina Sciarra knows how to make those words sing alongside one another. Cristina is the author of one of our newest cookbooks, Ice Cream & Friends, for which she wrote 30 original recipes and really earned the title of Ice Cream Queen. (Our cookbook crew really took one for the team on this one: They photographed—and ate, duh—60 ice creams and lived to tell the tale!)
Cristina recently swung by the office—because, well, we missed her and her ice cream tinkering— to teach us a few tricks with gelato and sorbetto (there is a pretty mind-boggling ice cream cake on your horizon, just you wait). But first: these milkshakes have a few tricks up their sleeves. They’re non-dairy (made with coconut milk and chocolate sorbetto!), subtly spicy (kicked up with cayenne powder), and simple (think 5 ingredients, hallelujah). Plus, the name is just really fun to say—Non-Dairy Choco-Coco-Chile Milkshakes. Try that 3 times fast!
Watch Cristina walk you through how to whip up these milkshakes, and then get the recipe below:
Makes about 4 milkshakes
- 1 1/2
cups ice cubes
teaspoon kosher salt
teaspoon chile powder or cayenne powder
14-ounce can (1 3/4 cups) coconut milk
pint non-dairy chocolate sorbetto
Go to Recipe
Ice cream, gelato, sorbet. Heck, frozen desserts in general: We adore you. We partnered with Talenti Gelato and ice cream aficianado Cristina Sciarra to share a summer of ice cream treats with you. Stay tuned for more, and see all of Talenti Gelato’s flavors here.