Reconsidering Coconut Milk

Reconsidering Coconut Milk

Of all the wonderful things our fans say about our gelato, there is one remark that we consistently receive from first-time Jöne’s Gelato tasters: “How is it so creamy even though there’s no dairy product?!” The answer to their question is coconut milk.

Coconut milk is one of the most misunderstood kitchen staples. As a product high in saturated fats in a culture deliberately avoiding saturated fats, coconut milk has been deemed as a substance most should abstain from. The most common reasoning is that a large consumption of saturated fats is a leading cause of...

"I Can't Believe It's Not Sugar!": an Introduction to Xylitol

XylitolYou've heard that Jöne's Gelato is dairy-free, nut-free, sugar-free, organic, and diabetic friendly, but how exactly does a normally guilty dessert satisfy all of these nutritional requirements? This next series of blog posts will expand on the nature, quality, and reasoning behind the ingredients we use to ensure that our gelato makes your body as happy as you.


Naturally found in plant fibers, Xylitol is a sugar-alcohol used as a healthy alternative to table sugar. Having a glycemic index of 7, Xylitol has significantly less impact...

Stone Fruit Crumble aka Orgasm Crumble

Next to chocolate cake, I am a huge lover of in-season fruit crumbles; particularly stone fruits. California offers some of the best stone fruits, specifically Andy's Orchard. I am so spoiled by Andy's Orchard, that I am hesitant to go anywhere else. This recipe uses 4 - 5 varieties of apricots, nectarines, peaches, and plums combined. The fruits are grown with such tender loving care, and only picked when ready. They are so sweet, there is no need to add natural sweeteners to the fruit base. I hope you...

Check out Chef Jöne's Blog!

Check out Chef Jöne's Blog! Here you will find Paleo/AIP recipes with a French twist, as well as other Culinary Adventures.