SIX Paleo Gelatos – and Valentine’s Treat Roundup

Is there anything better than an assortment of gelato when it’s super hot outside? Especially on Valentine’s Day? I’m going to say… not. So this is my Valentine’s Treat for you to make, along with a round up of gorgeous chocolatey recipes to help make your day indulgent, and still guilt free. I haven’t even decided what I’m making yet (and I do know it’s tomorrow) – my husband and my anniversary was yesterday (2 years – wow!!) – and we tend to roll the two into one a bit. I’m thinking… chocolate of some kind!! But back to today’s recipes… I thought that I would go CRAZY and give you LOTS of different paleo gelatos (and one sorbet) to choose from!! They are simply heavenly together, or by themselves, you can pick and choose which flavour grabs you – and although there is a little prep involved, they are really very easy.

Island Paradise – Lime and Coconut Gelato

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Lime and coconut ice cream – about to be whizzed!

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Ingredients

rind of one lime, and juice of 1/2 lime

1 egg white

1 1/2 tins coconut cream, frozen into cubes

130g raw organic honey or maple syrup

 

Method

Thermomix

Add all ingredients to Thermomix, slowly increase speed to 9 and until blend until smooth. Insert the butterfly and whisk on speed 4 for ten seconds. Freeze for 4-5 hours or until nearly solid. Cut into pieces, roughly an inch cubed, and place into Thermomix. Slowly increase speed up to speed 10, and refreeze.

Blender and Ice Cream Maker

Add all ingredients to blender and blend until smooth. Place ingredients into ice cream maker and freeze according to manufacturer’s instructions.

 

Peach and Banana Gelato

Ingredients

2 medium peaches, cut into pieces and frozen

1 large banana, cut into pieces and frozen

1 tin coconut cream

1 egg white

60g honey

 

Method

Thermomix

Add all ingredients to Thermomix, slowly increase speed to 9 and until blend until smooth. Insert the butterfly and whisk on speed 4 for ten seconds. Freeze for 4-5 hours or until nearly solid. Cut into pieces, roughly an inch cubed, and place into Thermomix. Slowly increase speed up to speed 10, and refreeze.

Blender and Ice Cream Maker

Add all ingredients to blender and blend until smooth. Place ingredients into ice cream maker and freeze according to manufacturer’s instructions.

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Apricot and Banana Gelato

Ingredients

8 frozen apricots, chopped

2 medium frozen bananas

70g raw organic honey

1 egg white

 

Method

Thermomix

Add all ingredients to Thermomix, slowly increase speed to 9 and until blend until smooth. Insert the butterfly and whisk on speed 4 for ten seconds. Freeze for 4-5 hours or until nearly solid. Cut into pieces, roughly an inch cubed, and place into Thermomix. Slowly increase speed up to speed 10, and refreeze.

Blender and Ice Cream Maker

Add all ingredients to blender and blend until smooth. Place ingredients into ice cream maker and freeze according to manufacturer’s instructions.

 

Blueberry and Apple Gelato with a Cashew Base

Ingredients

150g raw cashews

150g ice

250g blueberries

250g fresh apple, chopped

150g organic maple syrup

1 egg white

 

Method

Thermomix

Begin with cashews and ice, increase speed to 7 and blend until smooth. Add the rest of the ingredients to Thermomix, slowly increase speed to 9 and until blend until smooth. Insert the butterfly and whisk on speed 4 for ten seconds. Freeze for 4-5 hours or until nearly solid. Cut into pieces, roughly an inch cubed, and place into Thermomix. Slowly increase speed up to speed 10, and refreeze.

Blender and Ice Cream Maker

Add cashews and ice to blender and blend until smooth. Add the rest of the ingredients and blend until smooth. Place ingredients into ice cream maker and freeze according to manufacturer’s instructions.

 

 

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Avocado, Coconut and Honey Gelato

Ingredients

2 large ripe avocados

1 tin coconut cream

50g organic honey.

 

Method

Add ingredients to blender or Thermomix and blend until smooth. If using Thermomix, freeze and when nearly frozen (4-5 hours), cut into pieces and place into Thermomix. Slowly increase speed to 9 for 20s. Refreeze. If using blender, freeze according to ice cream maker’s instructions.

 

Rockmelon Sorbet

Nothing says summer like rockmelon – and why spoil it with any other flavours?

Ingredients

1/2 medium rockmelon (roughly 350g), chopped into pieces

100g coconut sugar

1 egg white

2  x 350g ice cubs

 

Method

Thermomix

Place sugar into bowl and mill for 10s on speed 9. Add the fruit and 1 tray (350g) ice, and egg white. Slowly turn dial up to speed 10 for twenty seconds. Add remaining ice, slowly turn dial up to 10 again, and blend until thoroughly combined, about one minute. When nearly frozen (4-5 hrs) cut into pieces and add them to Thermomix bowl. Slowly increase speed to 10 for twenty seconds. Refreeze.

Blender and Ice Cream Maker

Add everything to blender and blend until smooth. Place mixture into ice cream maker and freeze according to manufacturer’s instructions.

 

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And now… Valentine’s Day Romantic Recipe Roundup!!

 

Raw Raspberry Cream-Filled Chocolate Candies

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Ingredients

For the chocolate:

  • 1 cup finely grated cacao butter
  • 3/4 cup raw cacao powder
  • 1/2 cup maple syrup, agave, or coconut nectar
  • 2 teaspoons vanilla extract
  • Pinch of sea salt
For the raspberry cream:
  • 1 (10-oz.) bag frozen organic raspberries, thawed
  • 1/2 cup raw cashews, soaked for 2-4 hours
  • 1/2 cup pitted dates
  • 2 tablespoons ground chia seeds
  • 2 teaspoons lemon juice
  • Pinch of sea salt

The recipe is here.

 

 

Mayan Chocolate Truffles 

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Ingredients

10 oz chocolate with 85% cocoa content (chopped coarsely)

zest of 1 orange

1 tsp cinnamon

1/4 tsp chipotle chili powder

1 vanilla bean

1 dash unrefined sea salt

1 cup full fat coconut milk

1 tbsp coconut oil cocoa powder (for dredging truffles)

These are from Nourished Kitchen and look incredible. Find the recipe here.

 

Flourless Raspberry Chocolate Soufflés … For Two!

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Ingredients

2 oz bittersweet chocolate

2 egg whites

1 egg yolk

2 tbsp heavy cream or full fat coconut milk

1 ½ tbsp raw honey

1 tsp butter of coconut oil, plus for ramekins

Pinch of salt and cream of tartar

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RASPBERRY SAUCE

¾ cup fresh/frozen organic raspberries

½ tsp raw honey½ tsp lemon juice

I absolutely adore soufflés and will be making these as soon as I get the chance. Find the fabulous recipe from South Beach Primal here.

 

Paleo Crème Brûlée for Two

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Another from South Beach Primal – I just adore them! And perfect amounts for two people – perfect for Valentine’s!

Ingredients

1 cup full fat coconut milk

2 eggs yolks from pastured eggs

1/3 organic vanilla bean

2 tbsp raw organic honey

2 tbsp organic raw sugar (for topping)

Now although the recipe calls for organic sugar (and not one of the recipes on my site does this), I’ve put the ingredients here because I think that if you substitute coconut sugar, it would be just as delicious but without the dreaded cane sugar, organic or no. Find the incredible recipe here.

 

Comments

    • Carmen says

      Haha thanks Jodi!! They are yum. I have the above raspberry cream filled chocolates setting in the fridge in love heart shapes as a surprise for Mitch!! Haha hope you got some pretty flowers xx

  1. Linda says

    Hi Carmen, I tend to avoid wasting time reading “paleo” recipes from new sources because they tend to be FULL of sugar, but today I was looking up paleo + thermomix and came across these recipes and they are awesome :-) Question – what size is a “tin” of cream? There are 3 sizes where I shop. Cheers! Linda

  2. Dee Konstanzer says

    I appeciate the ingredients for the Creme Brulee for two; however, I missed the temperature and time to bake. Can someone enlighten me. Dee

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