Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
Current Recipe:

Paleo Gelato – Toasted Almond

Almond / Egg / Honey / Coconut Milk

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Paleo Gelato – Toasted Almond

Written by Dr. Kellyann Petrucci

Download PDF

Click Here to Download My Sugar Demon Ebook!


*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.