Copyright © 2014 Dana Summers

All Rights Reserved.

 DISCLAIMER
All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in
any form by means such as printing, scanning, photocopying or otherwise without prior written permission of
the copyright holder.

Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate
and complete, however, the author and the publisher do not warrant the accuracy of the information, text
and graphics contained within the book due to the rapidly changing nature of science, research, known and
unknown facts and internet. The Author and the publisher do not hold any responsibility for errors,
omissions or contrary interpretation of the subject matter herein. This book is presented solely for
motivational and informational purposes only.

Just to say “Thank You” for

purchasing this book,
I WANT TO GIVE YOU A GIFT
100% Absolutely FREE
Learn the Secrets to Firing Up Your Metabolism
and Get in the Best Shape of Your Life!

Click HERE to Receive Your Free Gift

Table of Contents
Introduction
Chapter 1: The Paleo Diet Food List
Chapter 2: How Do You Fit Dessert Into The Paleo Diet?
Sugars and Sweeteners
Granita
Sorbet
Gelato
Ice Cream and Popsicles
Chapter 3: Controlling Portions
Paleo Friendly Granita
MINT-MELON GRANITA
MANGO COCONUT GRANITA
Paleo Friendly Ice Cream
VANILLA ICE CREAM
STRAWBERRY ICE CREAM
VANILLA-HAZELNUT ICE CREAM
MINT-AVOCADO ICE CREAM
COFFEE ICE CREAM
COCONUT ICE CREAM WITH RASPBERRIES
COCONUT-AVOCADO-LIME ICE CREAM
COCONUT CHOCOLATE ICE CREAM
ALMOND BUTTER-BANANA ICE CREAM
Paleo Friendly Sherbert
WATERMELON SHERBET
BANANA-ORANGE SHERBET
COCONUT PINEAPPLE SHERBET
STRAWBERRY LEMON SHERBET
TOMATO SORBET
 CANTALOUPE SORBET
Paleo Friendly Gelato
LIME COCONUT GELATO
PEACH BANANA GELATO
APRICOT-RASPBERRY-BANANA GELATO
BLUEBERRY APPLE GELATO
CHOCOLATE-AVOCADO GELATO
Paleo Friendly Popsicles
MIDNIGHT FUDGESICLES
LAYERED FRUIT POPSICLES
MIXED MELON POPSICLES
CREAMY BERRY POPSICLES
GREEN POPSICLES
REFRESHING LIME POPSICLES
FOURTH OF JULY POPSICLES
Paleo Friendly Frozen Treats
CHILLY CHOCOLATE TREAT
ALMOND BUTTER CHOCOLATE CHIP FREEZER COOKIES
HOT CHOCOLATE FREEZE
CHOCOLATE MINT FROZEN CREAM TREAT
Conclusion
Introduction

I want to thank you and congratulate you for downloading the book, Paleo
Frozen Desserts: 35 Delicious Paleo Frozen Treats! You are on your way to
satisfying your sweet tooth with homemade recipes that contain only natural
ingredients.

This book contains proven steps and strategies on how to make desserts that
are in step with the Paleo diet and taste great. Not only are the desserts you
about to make creamy, rich and delicious- they are made without eggs, gluten,
soy or refined sugar! Some of the treats you’ll enjoy include homemade ice
cream, gelato, sherbet and popsicles!

In addition, this book provides you with more than just a list of recipes for Paleo
Desserts; you will find out how dessert fits into the Paleo diet plan. You will
also find hints and tips for how to manage portions so that you can control the
amount of sugars in your diet, plus an explanation of the types of desserts and
when it is best to make and serve them.
Enjoy!
Chapter 1: The Paleo Diet Food List

If you have reached the point where you are interested in making your own
Paleo desserts, then you are most likely more than familiar with the “basics” of
this diet – and you are probably familiar with its benefits as well. However, a
list of just how many great foods you are allowed to eat on Paleo can refresh
your memory on just how amazing this diet is (especially as compared to those
restrictive, nerve-wrecking, eat-depressing-food diets out there).

So, here it goes:

1. You are allowed to eat meats: pork, beef, poultry, fish, seafood and game
– you name it and you will most likely be able to eat it. BUT you have to
make sure that it will come from grass-fed animals and that they will not be
preserved with chemicals. Also, if you eat eggs, make sure they come
from grass-fed birds as well.

2. You are allowed to eat most of the vegetables out there. However, you
should limit the amount of starchy vegetables you eat. Potatoes, squashes
– these veggies don’t provide enough nutritional content as to be really
worth their number of calories and carbohydrates.

3. You are allowed to eat fats. Since fats are absolutely essential for the
good functioning of the entire human body and brain, you will really have to
make sure you get your right intake. However, limit yourself to coconut oil,
olive oil, avocado oil and macadamia oil because these oils provide your
body with essential fatty acids and lead to the creation of that “good”
cholesterol you need in your body.

4. While it is definitely not OK to “go nuts” on nuts if you are trying to lose
weight (they contain a lot of fat and you may want to limit them in this
case), there are a lot of nutty snacks your Paleo diet will certainly allow
you: almonds, hazelnuts, pecans, macadamia nuts, sunflower seeds,
pumpkin seeds, cashews and so on. However, don’t eat peanuts, as they
are not an actual nut but a legume.

5. Fruits are Paleo-approved. They are healthy, delicious and full of flavor
and, as you will see later on, they make for great Paleo dessert
ingredients as well. If you are trying to lose weight, you may want to limit
your intake of those fruits that are very high in fructose (which, by the way,
 is essentially the same as glucose).

As you can see, as long as you are not eating dairy, grains, legumes or
processed foods that are full of preservatives and chemicals, you're eating
according to the Paleo diet. Read on to discover luscious frozen desserts that
won't require you to stray from the Paleo diet!
Chapter 2: How Do You Fit Dessert Into The Paleo Diet?

Did Paleolithic man eat dessert? We don’t know, but we do know that they ate
fruits and berries – which are sweet and good for you. It doesn’t take a lot of
imagination to picture them eating fruits and berries after their main meal as a
kind of dessert.

Just because you are getting healthy doesn’t mean you have to give up sweet
things. The right type of dessert, with the right ingredients, can be a healthy
part of your diet too. This is why having a full set of dessert options that fit the
Paleo diet is essential. You have to know what is out there before you can
enjoy it without worrying you are setting yourself back.
Sugars and Sweeteners
The inclination of most people is to think that sugar is bad and sweeteners are
good. You want to be very careful about how you use sweeteners in your diet.
Artificial sweeteners, and even some of the natural ones, are usually 100 times
sweeter than cane sugar and some of them have serious side effects when
consumed over long periods of time. Use honey, stevia, coconut syrup, agave
syrup, coconut sugar, molasses or maple syrup as your preferred sweetener
and that will help to prevent this from happening. Your goal should be to train
your taste buds to enjoy a semi-sweet dessert rather than the sugary ones that
are the norm on a standard "civilized" diet.
Here are some of the desserts you will be able to eat on the Paleo diet:
Granita
Granita is the perfect dessert for the Paleo diet because it adds just the right
amount of sweet, without a lot of calories from heavy creams. It originates from
Sicily and is a semi-frozen dish. This also means that it is something you can
easily make on the spur of the moment.
Sorbet
Many people are unsure about the difference between ice cream and sorbet. A
sorbet is a frozen dessert like an ice cream, but its liquid base is water – not
creams or milks. This makes it a very low-fat, low-calorie option for any diet.
The traditional sorbet uses a heavily-sugared and flavored water, but with
Paleo the fruit provides the sweetness.
Gelato
Gelato is really the middle stage between an ice cream and granita, but it is
firmer than the sorbet. Gelato is semi-soft because water is used to remove air
during the process of freezing. Gelato is served in very small amounts and
usually with an espresso.
Ice Cream and Popsicles
Ice cream is exactly what it sounds like – iced cream. The cream in the Paleo
version is usually derived from a high fat non-dairy milk source (such as coconut
milk). You can get an ice cream maker to make ice cream that is more like
what you can get in the store or restaurants, but you can also make it by simply
allowing the mix to freeze overnight.
Chapter 3: Controlling Portions

All of these desserts have a high sugar content because of the fruit base that is
in them. This is something you have to be careful of when it comes to adding
dessert to the Paleo diet. As you progress on the diet, the type of natural
sugars you are going to be taking in will be in the form of complex
carbohydrates. These desserts bring back simple carbohydrates in the form of
the fructose from the fruit. Some of the desserts also call for added
sweeteners such as honey or maple syrup.

You don’t have to avoid dessert when you are on the Paleo diet, you just have
to have dessert with awareness. When you think about it, one scoop is enough
to give you both taste and enough of the dessert to finish off your meal.

It can be a good idea to do the following to make sure that you keep the
portions of your desserts in hand –

1. Purchase sorbet and gelato cups. These are much smaller dishes than
regular bowls and will help limit your servings to the right size.

2. Use toppings as a garnish, not to add flavor. The one place where most
people run into problems with keeping a dessert healthy is they overload
the dessert with rich toppings and make the dessert unhealthy. If you use
your toppings as a garnish, you will be creating more of an artwork and
less of an additional serving.

3. Reward yourself with dessert, but make sure it really counts. Don’t just
have dessert every day of the week. Make it a reward, or use it as how
you end your workweek

4. Have dessert at unexpected times. Skip having dessert after dinner and
have it after lunch or after your workout – this way you will be sure that
any extra calories will be burned off too.
Paleo Friendly Granita
MINT-MELON GRANITA
The smooth, semi-frozen relief of a granita on a hot day is something you can
get quite used to. The mix of mint and watermelon in this one makes it even
more special.

Ingredients:
½ medium watermelon or 1 whole honeydew
1 handful fresh mint leaves (spearmint preferred)
½ cup water
Cheesecloth

Directions:
1. Remove from the rind and dice the melon. If you're using honeydew, scoop
out the seeds first.
2. Puree the watermelon in a food processor. If the melon is too thick to puree,
add a little water. Once completely pureed, remove the melon and strain
through a cheesecloth-lined colander. Keep the juice only.
3. Return the juice to the food processor and add the mint leaves. Puree and
then strain the liquid through cheesecloth once again. Keep the juice; discard
the pulp and the foam.
4. Freeze the juice for 30 minutes, take out, mix thoroughly and freeze again.
5. Repeat until you obtain a slushy, grainy consistency.
MANGO COCONUT GRANITA
Mango and coconut are the hallmarks of the islands. Transport yourself after a
hard day’s work with this sweet release.

Ingredients:
4 cups diced mango
1 can full fat coconut milk
1 tbsp. lemon juice

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender using a tbsp. at a time.
2. Place the liquid in a freezer-safe sealable bag and place it in the freezer.
Set an alarm once every half-hour, and when it goes off, take the bag out of
the freezer to quickly massage it, breaking up any large icy chunks.
3. Repeat the "massage" until the contents of the bag have the consistency of
slush.
Paleo Friendly Ice Cream
VANILLA ICE CREAM
Vanilla ice cream is one of the simplest and most refreshing treats there is in
life. You can dress it up anyway you like and it is perfect on a hot afternoon, or
a cool evening.

Ingredients:
1 cup whole almonds
1 ¼ cup shredded Coconut
1 Madagascar Vanilla Bean
6 eggs
¼ cup raw honey
Water
Cheesecloth

Directions:
1. Soak almonds in water overnight and then blend on high to puree.
2. Strain the almond pulp through cheesecloth and keep the liquid.
3. Blend the coconut with 2-cups hot water.
4. Strain the blended coconut mixture through cheesecloth and keep the liquid.
5. Combine the almond and coconut liquids with two halves of vanilla bean in
saucepan. Simmer and stir constantly for about ten minutes.
6. Separate the eggs and put the yolks in a mixing bowl. Add a cup of the hot
milk and blend.
7. Combine the eggs, honey and milk in the saucepan and stir constantly for
about 8 minutes.
8. Remove from heat and pour into baking dish to cool.
9. Once the custard is cooled, remove the vanilla bean from it and place the
custard in the refrigerator overnight.
STRAWBERRY ICE CREAM
This one is great if you have kids, or just want a more familiar taste after
dinner. It calls for frozen strawberries, but this recipe is delicious with any fresh
berry or mix of berries.

Ingredients:
2 8-oz. cans coconut milk
16 oz. frozen strawberries
¼ cup coconut syrup
A pinch of vanilla powder

Directions:
1. Remove the leafy tops of strawberries, if any. Take a handful of
strawberries and pulse them in your food processor until they are chopped into
small chunks. Set them aside.
2. Combine all remaining ingredients in a food processor and blend until
smooth. If the mixture is too stiff, add a tablespoon or two of water.
3. Stir the chopped berries into the creamy mixture.
4. Place in a sealed, freezer safe container and freeze.
5. Remove from the freezer and let thaw for 15 minutes before scooping and
serving.
6. Add toppings if desired. Enjoy!
VANILLA-HAZELNUT ICE CREAM
If you are looking for something perfect to end your evening with then you want
to try this dessert. It has a smooth and rich flavor; the hazelnuts make it ideal
with a strong-bodied tea or coffee to finish off a meal.

Ingredients:
1 can coconut milk
1 cup coconut cream (from a second can of coconut milk)
1 tsp. vanilla powder
1 ½ tbsp. raw honey
Dash sea salt
1/3 cup hazelnut butter
¼ cup chopped hazelnuts

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender, using one tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag has the consistency of
ice cream.
5. Serve topped with chopped hazelnuts.
MINT-AVOCADO ICE CREAM
The combination of the bright mint taste with the richness of the avocado make
this dessert taste more decadent than it really is!

Ingredients:
2 cans full-fat coconut milk
2 bunches fresh mint
½ cup honey
2 avocados
A pinch of salt
1 tbsp. raw cocoa powder (optional)

Directions:
1. Heat the coconut milk in a pan on the stove, stirring constantly. Add the mint,
salt and honey. Cover and turn off the heat. Let it sit for 45 minutes.
2. Combine the coconut milk mixture with the avocados and blend until smooth.
Add water if the mix becomes too heavy for the blender, using a tbsp. at a
time.
3. Place in a sealed, freezer safe container and freeze.
4. Remove from the freezer and let thaw for 15 minutes before scooping and
serving.
5. Optional: serve with a dusting of raw cocoa powder.
COFFEE ICE CREAM
Coffee ice cream is the perfect pick me up. You can make it with regular or
decaf coffee.

Ingredients:
1 ½ 8-oz. cans coconut milk
1 tbsp. honey
1 tsp. pure vanilla extract
¼ cup brewed coffee (cold)
A pinch of salt

Directions:
1. Combine all of the ingredients in a blender until smooth. If desired, strain out
any chunks that cannot be blended into a soft consistency. Add water if the mix
becomes too heavy for the blender using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
COCONUT ICE CREAM WITH RASPBERRIES
Here is an ice cream treat that is sure to delight. The sweet taste of the
coconut and honey is livened up by the tartness of the raspberries. Make it as
a parfait to add a touch of something special and unique to your table.

Ingredients:
3 8-oz. coconut milk cans
¼ cup raw honey
1 tsp. vanilla powder
1/8 tsp. salt
1 cup fresh raspberries

Directions:
1. Combine all of the ingredients except the raspberries in a blender until
smooth.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
5. Layer raspberries and coconut ice cream in parfait glasses and serve
immediately. (Or if you're short on time, just top a scoop of the ice cream with
a handful of raspberries.)
COCONUT-AVOCADO-LIME ICE CREAM
This is a tropical ice cream flavor delight that is a great way to cool off on a hot
summer's day!

Ingredients:
8-oz. can of coconut milk
2 avocados
¼ cup maple syrup
½ cup lime juice
1 tbsp. lime zest
¼ cup water

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender, using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
COCONUT CHOCOLATE ICE CREAM
Coconut and chocolate come together with the sweet undertone and richness
of bananas in this dessert. Make enough to make sure you can have some
throughout the week as a reward for getting through the workday!

Ingredients:
8 oz. can of coconut milk
3 small ripe bananas
3 heaping tbsp. raw cacao powder
¼ cup of maple syrup
¼ cup cocoa nibs or chopped roasted almonds (optional)

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender, using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
Top with the cocoa nibs or roasted almonds (or both, they're delicious!).
ALMOND BUTTER-BANANA ICE CREAM
Almond butter and banana ice cream Paleo style is something Elvis would have
enjoyed. If you always have a banana in the freezer, this delicious treat is fast
to make.

Ingredients:
2 bananas, frozen, peeled and sliced
2 tbsp. almond butter

Directions:
1. Pulse the frozen bananas with almond butter in your food processor until
they have the consistency of ice cream.
2. You may want to add a splash of almond or soy milk if the texture is a little
too thick for your taste.
3. Serve immediately.
Paleo Friendly Sherbert
WATERMELON SHERBET
A watermelon sherbet is a great thing to come back to after a hot run or a hard
workout at the gym. You can have your treat without undoing all your hard
work!

Ingredients:
½ cup seedless watermelon, chopped into chunks
¾ cup raw honey
A pinch of salt
1½ cup canned coconut milk

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender, using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
BANANA-ORANGE SHERBET
Banana and orange are two flavors you usually don’t put together, and you will
wonder why after tasting this sherbet. It is a delightful, fruity treat that is quick
and easy to make!

Ingredients:
3 bananas
1 orange

Directions:
1. Peel the bananas and slice them.
2. Peel and section the orange.
3. Place the pieces of fruit in a freezer-safe bag and store in the freezer until
you're ready to make the sherbet.
4. To make the sherbet: place the pieces of frozen fruit in your food processor
and pulse until creamy.
5. Serve immediately.
Yummy variations: add a handful of frozen raspberries to the food processor
before blending, or substitute mango for the orange.
COCONUT PINEAPPLE SHERBET
This is another tropical treat that is sure to impress. It makes a wonderful
choice after any grilled meal.

Ingredients:
1 can unsweetened coconut milk
1 can sliced pineapple in natural juice
Juice from ½ lime

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
STRAWBERRY LEMON SHERBET
If you are looking for something with a bit of a tart and sweet mix, this is the
right sorbet for you.

Ingredients:
16 oz. fresh strawberries
Juice from 1 lemon
¼ cup water
½ cup coconut milk
1/8 cup honey or coconut syrup
1 tbsp. dried shredded unsweetened coconut (optional garnish)

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
5. Top with shredded coconut.
TOMATO SORBET
For something different, make a light, savory tomato sorbet. This could be the
key to knowing what to do with your extra harvest!

Ingredients:
4 large tomatoes, chopped and seeded
¾ cup tomato juice
½ tsp. olive oil
Juice of 1 lime
1 tsp. Tabasco sauce (gluten-free)
½ cup of water
A pinch of salt
A pinch of cayenne (optional, for the adventurous!)

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender, using a tbsp. at a time.
2. Place in a sealed, freezer safe container and freeze.
3. Remove from the freezer and let thaw for 15 minutes before scooping and
serving.
CANTALOUPE SORBET
Don’t forget the cantaloupe! The “rockmelon,” as it is known in some parts of
the world, is valued for its sweet and light flavor.

Ingredients:
½ medium cantaloupe
2 tsp. coconut sugar
6-8 ice cubes

Directions:
1. Remove the seeds of the cantaloupe and scoop it out of the rind in large
chunks.
2. Pulse the cantaloupe chunks in the blender with the coconut sugar and ice
cubes until the mixture has the consistency of a frozen smoothie.
3. Serve immediately.
Paleo Friendly Gelato
LIME COCONUT GELATO
Back to the tropics again with this cool and refreshing gelato! This is perfect on
a hot afternoon after a run or soccer game. It is also a favorite with kids.

Ingredients:
1 tsp. lime zest
Juice of ½ lime
1 ½ 8-oz. cans coconut milk
¼ cup raw honey or coconut syrup

Directions:
1. Combine all of the ingredients in a blender until smooth. Add water if the mix
becomes too heavy for the blender using a tbsp. at a time.
2. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
3. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
4. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
PEACH BANANA GELATO
Peaches and banana make an unusual combination that works wonderfully in
this chilled treat.

Ingredients:
2 medium peaches, peeled, chopped and frozen
1 large banana, peeled, sliced and frozen
8-oz. can coconut milk
1 egg white
¼ cup coconut syrup or honey

Directions:
1. Pulse the frozen peaches and banana in your food processor until they make
a stiff paste. If you like chunks of fruit in your gelato, you don't need to you
blend until completely smooth.
2. Add the coconut milk, egg white, and coconut syrup or honey to the fruit
paste and blend until creamy.
3. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
4. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
5. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
APRICOT-RASPBERRY-BANANA GELATO
Apricots and raspberries give this gelato a kick in the right direction that makes
it a perfect after-dinner treat.

Ingredients:
8 apricots, peeled, chopped and frozen
½ cup frozen raspberries
2 medium bananas, peeled, sliced and frozen
¼ cup honey or coconut syrup
½ cup unsweetened almond milk
1 egg white

Directions:
1. Pulse the frozen apricots, raspberries and bananas in your food processor
until they make a stiff, creamy paste. If you like chunks of fruit in your gelato,
you don't need to you blend until completely smooth.
2. Add the coconut milk, egg white, and coconut syrup or honey to the fruit
paste and blend until creamy.
3. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
4. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
5. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
BLUEBERRY APPLE GELATO
Blueberries and apples are the things that memories are made of when it
comes to desserts. This gelato combines them perfectly, plus you get the extra
boost of anti-oxidants as well.

Ingredients:
½ cup plus 1 ½ tbsp. cashews
1 cup blueberries
1 cup fresh apple
1/8 cup maple syrup
1 egg white
½ cup canned coconut milk

Directions:
1. Pulse the cashews in your food processor until they make a stiff, creamy
paste.
2. Remove the cashew paste from the food processor.
3. Puree the apples and bananas completely. Return the cashew paste to the
food processor and blend with the fruit mixture until completely mixed.
4. Add the coconut milk, egg white, and maple syrup to the fruit paste, a little at
a time, and blend until creamy.
5. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
6. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
7. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
CHOCOLATE-AVOCADO GELATO
Sweet and rich, this gelato tastes like a million dollars!

Ingredients:
2 large avocados
8-oz. can coconut milk
3 tbsp. raw cocoa powder
3 tbsp. maple syrup
2 tbsp. cocoa nibs (optional garnish)

Directions:
1. Pulse the avocados with the cocoa powder in your food processor until they
make a stiff, creamy paste.
2. Add the coconut milk and maple syrup to the avocado paste, a little at a
time, and blend until creamy.
3. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
4. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
5. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
Paleo Friendly Popsicles
MIDNIGHT FUDGESICLES
The darker the chocolate, the richer the flavor! These fudgesicles are the
grown-up version of the fudge pop.

Ingredients:
1 cup milk (soy, almond, regular, or coconut)
1 packet unflavored gelatin
3 tbsp. honey
2 tbsp. unsweetened cocoa powder
1-oz. chopped Paleo-approved unsweetened chocolate
½ tsp. vanilla powder
Popsicle molds

Directions:
1. Heat the milk on low while stirring constantly. Stir in the honey, gelatin and
chocolate. Simmer for five minutes or until chocolate is melted, then remove
from heat.
2. Pour warm liquid into a metal mixing bowl. Add the cocoa and vanilla
powder, blend with electric hand mixer.
3. Pour into the molds and put the tops on the mold, with the pop sticks in
places. Freeze for at least 4 hours or overnight.
LAYERED FRUIT POPSICLES
Popsicles definitely remind you of childhood and if you don’t want to simply give
up on them when you are on the Paleo diet, you should try out this recipe.
Colorful, flavorful, healthy and fun!

Ingredients:
2 8-oz cans coconut milk
1-2 tbsp. honey or coconut syrup
A pinch of vanilla powder
1 ½ cups berries (or any fruit you like, chopped into small chunks; peaches,
apricots and melons are fabulous in this)
Popsicle holders

Directions:
1. Refrigerate the cans of coconut milk overnight.
2. The next day, open the cans of coconut milk carefully and scoop out the thick
cream that has floated to the top.
3. In a mixing bowl, blend the coconut cream with the vanilla powder and honey
or coconut syrup.
4. Fill each popsicle mold two-thirds full with fruit. Don't pack the fruit down, but
leave spaces between the pieces for the coconut cream mixture to fill.
5. Carefully pour the coconut cream mixture into the molds and freeze for 4
hours or overnight.
MIXED MELON POPSICLES
Cantaloupe is a very summer-friendly fruit and everyone loves it. When you
combine it with mint though, you get a delicious flavor that goes perfectly with
the coolness of a popsicle.

Ingredients:
1 ½ cups watermelon chunks
½ cup honeydew and cantaloupe chunks (small, about the size of a blueberry)
2 tbsp. lime juice
2 tbsp. honey or coconut syrup
1 pinch sea salt

Directions:
1. Puree the watermelon chunks with the lime juice and honey or coconut syrup
until the mixture has the consistency of a thick liquid.
2. Place chunks of honeydew and cantaloupe in the popsicle molds. Don't pack
the fruit down, but leave lots of spaces between the pieces for the watermelon
mixture to fill.
3. Carefully pour the watermelon mixture into the molds and freeze for 4 hours
or overnight.
CREAMY BERRY POPSICLES
Nothing can be compared with the refreshing and heart-melting feeling a
creamy popsicle can give you. If you are on the Paleo diet, you can make your
very own creamy popsicles without using any kind of dairy product – and your
entire family will love them! The recipe is very similar to the “rainbow” one
described above, but it will be creamier and it can be made even when you
don’t have access to fresh fruit.

Ingredients:
8-oz. can coconut milk
1 bag frozen berries of your choice (blueberries, strawberries, blackberries,
mixed berries, etc.)
Honey or coconut syrup to taste

Directions:
1. Puree the berries with the coconut milk and honey or coconut syrup until the
mixture has the consistency of a thick liquid.
2. If you're using raspberries or blackberries (or some other berry with seeds
that are likely to get caught in your teeth), you can strain the liquid through a
sieve. You may have to pour a little at a time and remove the seeds left behind
to keep the sieve from clogging.
3. Carefully pour the mixture into popsicle molds and freeze for 4 hours or
overnight.
GREEN POPSICLES
Everybody says that greens are healthy, but these popsicles will not taste
“healthy” – they will taste amazing! Try them out when you are searching for
something more out of the ordinary. Also, these popsicles are the perfect
dessert when you want to “fool” your kids to eat some greens.

Ingredients:
2 cans coconut milk
1 banana
1 bag frozen chopped spinach (or an equivalent amount of fresh spinach,
washed)
1 tsp. vanilla powder
1 tbsp. coconut syrup

Directions:
1. Puree the spinach in your blender or food processor until it forms a thick
liquid. You want to make sure there won't be any chunks at all in your
popsicles.
2. Blend the spinach with all remaining ingredients until creamy.
3. Pour the mixture into popsicle molds and freeze for 4 hours or overnight.
REFRESHING LIME POPSICLES
Few things out there are as refreshing as lime and this summer is going to be
the best one of your life if you allow yourself to indulge, at least from time to
time, in the sweetness of a popsicle made with this citrus fruit.

Ingredients:
2 8-oz. cans coconut milk
2 tbsp. honey
Juice and zest from 1 lime
1 pinch of salt

Directions:
1. Place the coconut milk, honey, salt, lime juice and zest in a food processor
and blend them until they are smooth.
2. Pour the mixture into popsicle molds and freeze at least 4 hours or overnight.
FOURTH OF JULY POPSICLES
Well, there is something lovely about layered popsicles every single member of
your family will love. Try out this recipe because it is definitely worth it both
from the aesthetic point of view and from the taste-related point of view as
well.

Ingredients:
For the red layer:
1/2 frozen banana, sliced
1 cup frozen cherries or raspberries (cherries give a truer red)
1 cup coconut milk

For the white layer:

1 frozen banana, sliced
1 cup coconut milk

For the blue layer:

1/2 frozen banana, sliced
1 cup frozen blueberries
1 cup coconut milk

Directions:
1. Blend all the ingredients used for the red layer in a food processor or
blender until they form a thick liquid.
2. Pour into popsicle molds, filling each mold one-third full, and place in the
freezer for 20 minutes.
3. Blend the ingredients for the white layer.
4. Pour into popsicle molds, filling each mold one-third full, and place in the
freezer for 20 minutes.
5. Blend the ingredients for the blue layer.
6. Pour into popsicle molds, filling each mold one-third full, and place in the
freezer for 4 hours or overnight.
Paleo Friendly Frozen Treats
CHILLY CHOCOLATE TREAT
Almost everyone loves chocolate. Dates and prunes lend some sweetness and
mix nicely with the chocolate flavor.

Ingredients:
¾ cup prunes
¾ cup Medjool dates
2 cups water
3 cups canned coconut milk
¾ cups cocoa powder, preferably raw
A pinch of cinnamon

To Prepare:
1. Bring 2 cups of water to a boil.
2. Pour the water over the prunes and let them cool while they absorb the
water.
3. Blend the rehydrated fruit on high until it has the consistency of a smooth
paste.
4. Mix in the cinnamon and cocoa powder, a little at a time, and blend to mix
thoroughly.
5. Add the coconut milk and blend again until there are no lumps of paste in the
milk.
6. Pour the contents of the blender into a freezer-safe container and place in
the freezer.
7. Serve when the contents are completely chilled, but not frozen. Once chilled,
move to the refrigerator. Enjoy!
ALMOND BUTTER CHOCOLATE CHIP FREEZER COOKIES
If you really want to indulge in something that will feel almost sinful, then these
popsicles are precisely what you have been searching for. Decadent, sweet
and 100% Paleo!

Ingredients:
2 bananas
½ cup almond butter
A pinch of vanilla powder
A pinch of cinnamon
1/3 cup Paleo-approved chocolate, chopped into small chunks

To Prepare:
1. Pulse the almond butter, vanilla powder and the cinnamon in your food
processor until well-mixed.
2. Add the bananas to the food processor, and pulse them with the almond
butter mixture until a thick, smooth paste is formed.
3. Place the banana-almond butter mixture in a mixing bowl and stir in the
chocolate chunks.
4. Roll the "batter" into balls and place on a cookie sheet with enough space
between them to keep them from touching.
5. Place the cookie sheet in the freezer and leave them there for an hour or
until solid.
6. Place in a freezer-safe sealed bag and eat whenever you need a cold,
sweet treat!
HOT CHOCOLATE FREEZE
Here is an idea that will make you wonder why you didn’t think of it yourself. It’s
a Paleo version of frozen hot chocolate!

Ingredients:
2 tbsp. honey
2 tbsp. raw cocoa powder
1 ¼ cup coconut milk
¼ tsp. vanilla
6-8 ice cubes
A pinch of raw cocoa powder, reserved for garnish

Directions:
1. Combine all of the ingredients in a blender and pulse on high until it has the
consistency of a frozen smoothie or frappucino.
2. Pour into a glass and add a dusting of cocoa powder on top.
CHOCOLATE MINT FROZEN CREAM TREAT
Rich chocolate and refreshing mint will have you believe that you have truly
broken your diet, but surprise! It’s one of the best Paleo treats!

Ingredients:
1 ripe avocado
½ cup coconut milk
¼ cup mint leaves, preferably peppermint
¼ cup honey
4 tbsp. cocoa
½ tsp. vanilla powder
A pinch of salt
Cheesecloth
2 tbsp. cocoa nibs (optional garnish)

Directions:
1. Blend the coconut milk with the mint leaves.
2. Pulse the avocados with the cocoa powder in your food processor until they
make a stiff, creamy paste.
3. Strain the mint-coconut milk through a cheesecloth-lined sieve. Add the
strained liquid to the food processor and blend with the avocado paste until
creamy.
4. Add the remaining ingredients to the food processor and blend until smooth.
5. If you have an ice cream maker, follow the instructions for your machine to
turn this liquid into ice cream.
6. If you don't have an ice cream maker, you can place the liquid in a freezer-
safe sealable bag and place it in the freezer. Set an alarm once every half-
hour, and when it goes off, take the bag out of the freezer to quickly massage
it, breaking up any large icy chunks. (Ice cream makers break up chunks by
stirring.)
7. Repeat the "massage" until the contents of the bag have the consistency of
ice cream.
8. Serve with a sprinkling of cocoa nibs.
Conclusion
Thank you again for downloading this book!
I hope this book was able to help you to discover the wonderful world of Paleo
desserts. There is no need for you to feel like you have to forego a sweet treat
to be healthy.
The next step is to try them all and find the ones you like! The more you make
the recipes, the more you will discover ways to also experiment to change your
traditional favorites so they are in line with the Paleo diet too!
Finally, if you enjoyed this book, please take the time to share your thoughts
and post a review on Amazon. It’d be greatly appreciated!
Thank you for downloading this book……
Also by Dana Summers:

Everyday Paleo For Beginners: Everything You Need to Kick-Start the Paleo Diet

10-Minute Paleo Wraps: Delicious Paleo Wraps, Tortillas, and Burritos for Breakfast and Lunch