Oh hey there guys. Dana here from Real Food with Dana! Well, obviously. I’m really excited to meet you all and share this recipe with you today! Juli’s was the first paleo blogs I ever followed, and was one of the main reasons I knew I could start a blog myself. Even if you’re eating “healthy”, paleo, or whatever-you-wanna-call-it label, life’s too short to eat boring, tasteless food. So if it’s gonna be healthy, it better taste freaking delicious. You might be able to tell, but Juli and I share a pretty similar sense of humor: take it or leave it, and sorry I’m not sorry. So let’s get to the recipe!
Confession: I’m no pro paleo/gluten-free baker. Actually, I’m pretty abysmal at it. So when Juli asked if I could come up with a sweets recipe, I have to admit I went into a mild panic. Sure, I can follow someone else’s recipe and cross my fingers that the random ass gluten-free/paleo flour blends will come out right. But making one up myself? It’s like Gretchen in Mean Girls. Stop trying to make fetch happen, Gretchen. It’s not going to happen. Same with me and paleo baking. It’s just not going to happen. At least not without multiple failed recipes, wasted ingredients, and maybe a few tears. Ain’t nobody got time for that.
And then, I remembered gelato and sorbet. Like this stracciatella gelato. And all kinds of delicious ice cream-like concoctions that totally do not result in tears, unless they’re tears of joy because ice cream that is both delicious and dairy-free exists (and doesn’t make me feel like I want to die inside).
I’ve been to Italy a few times in the past couple years and let me tell you, I’ve come to know good gelato and sorbet. Meaning I literally ate my way through Italy via gelato. Every afternoon on our trips, my brother and I used to venture out for gelato o’clock. Who needs happy hour in Italy when you have gelato?! I mean, when in Rome, right? Literally. Or Venice, or some tiny Tuscan town, or Florence, my favorite. Sometimes it would happen twice in one day. Whatever, it’s vacation!
So about this sea salt and olive oil topping. Sure, most people probably know at this point about the wonders of sea salt and dark chocolate. Or if they don’t? Literally people, have you been living under a rock? Get on that sh*t stat. You and your tastebuds can thank me later. But olive oil? Really, Dana? I know. Sounds weird. Even gross, maybe, at least the first time I’d heard of it. Like no way am I going to ruin chocolate by putting olive oil on it, or ruin a great olive oil by putting chocolate with it! That’s what I thought too, when I first saw this dish in a restaurant. But then I ordered it and was like holy hell I need this in my life ALL THE TIME. I used a coarse grey sea salt here, but you can use whatever fancy a** coarse sea salt your heart desires (or find and can afford at whole paycheck). Enjoy!
- 2 1/4 cups water
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar
- 2 oz dark chocolate, chopped (about 1/3 cup, 1 small bar)*
- 1/8 tsp sea salt
- 1 Tbsp extra virgin olive oil
- Pinch of coarse sea salt
- More extra virgin olive oil, for drizzling
- Make sure the ice cream maker bowl has been in the freezer for 24 hours before making the ice cream.
- Make the base: combine the water, cocoa powder, coconut sugar, and chopped dark chocolate in a saucepan over medium heat, whisking continuously. Bring the mixture to a boil, then reduce to a simmer for 30 seconds and remove from the heat.
- Pour the base into a heat-safe bowl and chill completely in the refrigerator, at least 2 hours (preferably overnight). The mixture must be refrigerator temperature before using the ice cream machine.
- When chilled, follow the manufacturer's instructions on your ice cream maker. I have the cuisinart, so for me: assemble the machine and turn it on, then slowly pour in your base plus the tablespoon of olive oil in with the machine running.** Mine took about 20 minutes. It will have the consistency of soft serve once it’s finished.
- Transfer to a freezer-safe, air-tight container and put it in the freezer for about 2 hours, until firm enough to scoop.
- Serve with a drizzle of extra virgin olive oil and a pinch of sea salt.
**If you pour the base in the ice cream maker first, then turn it on, it will immediately freeze to the sides and it won’t be able to churn!
Don’t have an ice cream maker?
Allow the mixture to chill in the refrigerator overnight, or for at least 8 hours. Transfer to a metal pan (I like to use a loaf pan) lined with parchment or wax paper. Stir mixture every hour until it reaches your desired firmness.
Dana Monsees is a Health & Nutrition Coach, crossfitter, puppy lover, and the sarcastic mind behind Real Food with Dana. She also works as a swim coach and is currently pursuing a graduate degree in Clinical Nutrition. Her goal is to help you find health and happiness with real food and a paleo lifestyle, one delicious meal at a time! Because life’s too short to eat boring, tasteless food. Caveman would if he could. Come check me out on Real Food with Dana!
Blog & coaching: www.realfoodwithdana.com
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