Oat Milk Gelato, Raw Honey, Granola, Apricot, Crispy Rasberry

Oat Milk Gelato, Raw Honey, Granola, Apricot, Crispy Rasberry

We are pleased to share with you, Frozen Arty Chef lovers, a new Dairy-Free Gelato Recipe by Massimo Pasquarelli, Executive Chef at Ritz-Carlton Millenia Singapore.

Oat Milk Gelato

  • 300g oat milk unsweetened
  • 40g almond butter 
  • 40g coconut oil
  • 60g maple syrup
  • 5g ground cinnamon
  • 4g sea salt
  • 2g pure vanilla extract


  • Raw honey
  • Granola
  • Apricot
  • Crispy raspberries
  • Fresh berries



Blend all the ingredients in a blender until combined, frothy, and smooth.

Pour the mixture into the Freeze&Go ice cream maker and churn until a soft ice cream remains. 

Transfer the ice cream mixture into a freezer-friendly container and store in the freezer until just the time to prepare the rest of the garnish.

In a bowl, set the granola at the base, add the sliced apricot, and the crispy raspberries, and then set on top the scoop of Gelato.

Add one spoon of raw honey and finish the overall with a crispy honeycomb cookie and fresh berries as the final decoration.

Grazie, Chef Massimo. And dear Chefs, please let us have your comments after trying out this delicious and healthy frozen dessert recipe!