Vanilla Coconut Gelato with Sadie Radinsky

October 09, 2017

Meet our Primal Kitchen Cookbook collaborator of the week, Sadie Radinsky. A recipe author extraordinaire and founder of the Whole Girl blog & community, Sadie is a rising star in the food world!

Are you in the mood for creamy keto gelato filled with fats, protein, and natural summer sweetness? Check out Sadie’s incredible vanilla gelato recipe below, made with ghee, coconut, and Primal Kitchen Vanilla Coconut Collagen Fuel.

Coconut Vanilla Gelato

Equipment

  • Ice cream maker 
  • High-speed blender

Ingredients 

  • 2 tablespoons of grass-fed gelatin
  • 1/4 cup water
  • 2 cans of coconut milk (full fat)
  • 2 tablespoons of organic coconut oil
  • 1/4 teaspoon pink himalayan salt
  • 2 tablespoons vanilla ghee (Fourth & Heart is a great brand!)
  • 1/2 cup strawberries (sliced)
  • 2 Paleo Treats (crumbled), optional
  • Shredded coconut
  • 1/2 cup Primal Kitchen Coconut Vanilla Collagen Fuel

Instructions 

  • Bring the water to a boil in a small cook pot.
  • Once the water is boiling, transfer it into a small bowl
  • Add in the gelatin.
  • Stir the water-gelatin mixture until the gelatin has completely dissolved.
  • Place the full-fat coconut milk, organic coconut oil, pink Himalayan salt, and collagen powder into a blender.
  • Blend the ingredients together until you have a texture that is consistent and smooth.
  • Add the water-gelatin mixture into the blender with the rest of the ingredients, and blend well.
  • Transfer the blender’s contents into an ice cream maker, and process per manufacturer’s instructions.
  • If the ice cream comes out soft, scoop it into a shallow dish or bowl, and pop it in the freezer for 15-20 minutes until it has hardened.
  • Top with strawberry slices, crumbled Paleo Treats, if desired, and coconut shreds!
  • Enjoy!

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