Almond Joy Gelato – A Paleo-Friendly Italian Frozen Treat

Allergens

Tree nuts (almonds)

Ingredients

• 1. 2 cups full
• fat coconut milk 2. 3/4 cup unsweetened cocoa powder 3. 1/2 cup raw almonds, chopped 4. 1/2 cup shredded coconut, toasted 5. 1 teaspoon pure vanilla extract 6. 1/4 teaspoon sea salt 7. 1/2 cup honey or maple syrup 8. 1 tablespoon arrowroot powder

Instructions

1. In a saucepan, combine coconut milk, cocoa powder, almonds, and vanilla extract over medium heat. Stir until well combined.
2. In a small bowl, mix honey, arrowroot powder, and sea salt. Gradually add this mixture to the saucepan, whisking continuously until fully incorporated.
3. Cook for an additional 2 3 minutes until the gelato base thickens slightly. Remove from heat and let it cool completely.
4. Transfer the cooled mixture into a blender and blend until smooth.
5. Pour the blended mixture into a container and cover with plastic wrap, pressing it directly onto the surface of the gelato base to prevent a skin from forming.
6. Refrigerate for at least 4 hours or overnight.
7. Once chilled, churn the gelato base in an ice cream maker according to the manufacturer's instructions.
8. Incorporate toasted coconut flakes during the last few minutes of churning for a delightful swirl effect.
9. Transfer the gelato to a lidded container and freeze until firm, about 4 hours.

Chef’s Insight

Use high-quality cocoa powder for a richer chocolate flavor.

Notes

For best results, use full-fat coconut milk and fresh, high-quality ingredients.