Paleo almond butter ice cream with scoop Almond butter chunk vegan ice cream

Almond Butter Chunk Ice Cream Recipe

by Analiese Trimber

Outline of two people

8 servings

Clock

4 Hour

calories
342g
carb
15g
fat
31g
protein
3g

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.

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