Paleo almond butter ice cream with scoop

Almond Butter Chunk Ice Cream Recipe

by Analiese Trimber

8 servings

4 Hour

calories

342g

carb

15g

fat

31g

protein

tools

Blender

Ingredients

13.5 oz Full fat coconut milk
13.5 oz Coconut cream
3 tsp Vanilla extract
1 ½ tbsp Maple syrup
¼ cup Almond Butter
½ cup Chopped dark chocolate

Instructions

1

Combine coconut cream, coconut milk, vanilla and maple syrup in a blender.

·

Transfer to a loaf pan or other freezer-safe dish. Place in freezer for 20 minutes.
2

After 20 minutes, sprinkle chocolate chunks and drizzle almond butter over ice cream mixture. Swirl almond butter with a toothpick.

·

Let sit in the freezer for 4-6 hours, or until ready to scoop. Best if eaten day-of.

Guilt-Free, Dairy-Free Ice Cream at Home

My biggest pet peeve about being dairy-free is the lack of dessert options at restaurants. A lot of times the only dairy-free item on the dessert menu is sorbet, which I’m honestly so tired of. Not sure about you, but it’s gotta have chocolate to be a proper dessert for me.

That was one of the main reasons for creating this drool-worthy paleo almond butter chunk ice cream. A creamy coconut milk base is loaded with chopped dark chocolate and luscious almond butter for a decadent, dairy-free frozen dessert.