Gelato is the Italian word for ice cream and often refers to ice cream prepared in the traditional Italian style. It is also made primarily from milk, cream, and sugar, but it tends to contain less air than American ice cream (making it thicker and richer). Egg yolks are sometimes used as a stabilizer in gelato, and despite being loaded with nutrients, it’s not enough to vindicate gelato from all the sugar it contains.
We know how hard gelato can be to turn down. It’s that magical combination of fat and sugar that keeps you coming back for more and tempts even the strictest healthy eaters. If all else fails, remember the 80/20 rule. The basic principle is that, if you follow a healthy lifestyle 80% of the time, the stress and sacrifice required to follow it that additional 20% of the time is usually just not worth it. So cheat, if you want to, but make sure it’s a worthwhile cheat and that you get right back on the Paleo bandwagon afterwards.