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Paleo Nutella Gelato (processed sugar, dairy free)

Posted on Apr 17, 2015 | 0 comments

Paleo Nutella Gelato (processed sugar, dairy free)

Paleo Nutella Gelato

I’ve been on a quest to recreate a Paleo Nutella Gelato since my first trip to Paris. My daughters and I tasted the unbelievable Nutella Gelato served at Berthillon, on the tiny island of Île Saint-Louise, next to Notre Dame. It was the best gelato I have ever tasted. I knew I could figure out how to create a dairy free, non-processed sugar version of it for we paleo eaters.


First I used organic hazelnuts to create the Paleo Nutella-like Hazelnut Chocolate Spread. Using a close cousin of my Nutella recipe, I then added more organic coconut milk to generate the creamy mouth-feel that makes for a luscious gelato.


Now it’s hard for my family to decide which they want me to make more, Paleo Nutella Gelato, or Paleo Nutella-like Spread. I suggest you try both, your taste buds will thank you!


Paleo Nutella Gelato



 Paleo Nutella Gelato

  • Prep time:  30 minutes
  • Cook time:  8 minutes
  • Servings:  around 1 quart (6-8 servings)


  • 1 3/4 cups organic hazelnuts, roasted, skins removed (you may roast them yourself or buy them roasted)
  • 2 TBS. walnut or hazelnut oil
  • 2 oz. unsweetened organic baking chocolate
  • 1/2 cup unsweetened organic cacao powder
  • 2/3 cup organic maple syrup
  • 1 TBS. plus 1 tsp. organic vanilla extract
  • 1/4 tsp. salt
  • 15 drops SweetLeaf liquid stevia
  • 2 cans full fat canned coconut milk


To roast the hazelnuts (if you can’t find them roasted):

1) Pre-heat oven to 325°.

2) Spread hazelnuts out in a single layer onto a baking sheet.

3) Bake for 12-15 minutes until they are a dark toasted brown color. Allow to cool.

4) Remove the skins from the flesh of the nut by pinching and rolling them in your fingers. Another way to remove the skins is to place handfuls of nuts in a paper towel, scrunch the towel around the nuts, and rub them against each other until the skins fall off.  Little flecks of skin stuck on some of the nuts is fine.


To make your Nutella gelato base:

5) Place the roasted, skinned nuts into a food processor, and process until a very smooth nut butter results.



Rub the skins off the nuts with your fingers


it’s okay if bits of skin remain on the nuts











6) In a heavy sauce pan, over medium-low heat, combine all ingredients except coconut milk, just long enough to melt them together. Stir often to insure even melting.

7) When completely melted, pour the chocolate sauce into the food processor with the hazelnut butter. Process until well mixed and creamy smooth.

8) If your food processor can handle this amount of liquid, add the two cans of full fat coconut milk to the Nutella base. If need be, use a blender or a Vitamix to mix the coconut milk with the Nutella base. Blend on high, at least 5 minutes, until very smooth and creamy.

9) Pour into the glass container of your choice.

10) Chill in the freezer.


Hope you enjoy your Paleo Nutella Gelato, it goes fast, and is sure to become one of your favorite paleo treats!

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