Toasted almond gelato

Paleo Espresso Gelato

by Dr. Kellyann
Table of Contents

    *Paleo & Primal Approved

    Prep time: 15 min • Cook time: 15 min • Yield: about 4 ½ cups

    Ingredients

    • 3½ cups full fat coconut milk, 2 cans/13 ½ ounces each
    • 2 tablespoons plus 2 teaspoons arrowroot
    • ½ cup honey
    • 2 large eggs
    • 1 tablespoon pure vanilla extract or 2 to 3 teaspoons pure almond extract
    • ½ cup sliced almonds, toasted
    Directions
    1. Put coconut milk and arrowroot in a medium saucepan and whisk together until arrowroot dissolves. Add honey, eggs, and vanilla and thoroughly mix all ingredients. Place saucepan on medium low heat and continue to stir until the mixture is thickened and it comes to a low simmer.
    2. Remove from heat and let cool. Refrigerate overnight or until it is totally chilled. Fold almonds into ice cream mixture. Process in ice cream freezer according to manufacturer’s instructions.
    3. Store in a sealed container in the freezer.  When fully frozen, you will need to let it sit out to soften before scooping.
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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.