Creamy and delicious paleo chocolate ice cream with swirls of almond butter and chocolate chunks. Easily made no-churn, this ice cream is a summer time must!
This no-churn ice cream might just be my favorite recipe yet. It’s decadent, extra chocolaty, and made with all natural whole ingredients. It’s like a HUGE game changer in the ice cream department.
Let’s be real, what is summer without a bowl of ice cream? I’ve been DYING to make a homemade healthy version of this beloved treat for a while now. I humbly believe I’ve knocked it outta the park. Chocolate and almond butter are 2 of my all time favorite buddies. No joke, I have each in some way, shape, or form every day and now I can enjoy them in ice cream form. Like I said, GAME CHANGER ????!
This recipe is also insanely easy to make. All you really need is a blender (like this one) and a container to pour the ice cream into (like this one or this one. If you use the loaf pan, you may want to double up on the saran wrap on top so it doesn’t get freezer burn ????).
Have I mentioned this chocolate almond butter ice cream is dairy-free yet? If I haven’t, I’ll do it now. It’s dairy-free with a coconut milk base which I personally believe adds a little extra cream factor to the mix. To make it chocolaty (a little chocolate never hurt anybody) we add a cacao powder and then some almond butter. Because almond butter makes everything better. We add a touch of maple syrup for a little added natural sweetness and BOOM we have delectable ice cream!
Check out these other ice cream recipes:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Chocolate Almond Butter No-Churn Paleo Ice Cream
- Total Time: 45 minute
- Yield: 1.5 Quart 1x
Description
Creamy and delicious paleo chocolate ice cream with swirls of almond butter and chocolate chunks. Easily made no-churn, this ice cream is a summer time must!
Ingredients
For Ice Cream
- 2 13 oz cans full-fate coconut milk
- ¼ cup maple syrup
- 1 tsp vanilla
- ⅓ cup cacao powder
- ¼ tsp sea salt
- ⅓ cup almond butter
Toppings (optional)
- 2 Tbsp almond butter
- Chocolate chunks (chopped)
Instructions
- Place all ice cream ingredients except almond butter in a blender and mix until creamy
- Add almond butter and pulse a few times (don’t over blend so that there are chunks left in the mix)
- Pour mixture into an ice cream container (like this) or a loaf pan* (like this) lined with parchment paper (if using ice cream maker, pour mixture into machine and churn according to the ice cream maker’s directions)
- Top with optional chopped chocolate and extra dollops of almond butter
- Freeze for at least 8 hours
- When ready to eat, thaw out for ~10 minutes until soft, serve, and enjoy!
Notes
*Note : If using a loaf pan, double up on saran wrap to prevent freezer burn
- Prep Time: 10
- Cook Time: Freeze Overnight
- Category: Ice Cream
- Method: Blend + Freeze
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 281
- Fat: 24
- Carbohydrates: 15
- Protein: 2
Keywords: No-Churn Ice Cream, Paleo Ice Cream, Healthy Ice Cream, Chocolate Almond Butter Ice Cream, Dairy-free
I did try this, but it came out rock solid. The coconut cream separated from the milk and left the milk as an ice block at the bottom of the container. I was wondering if my freezer is too cold? But also not sure how to prevent so much separation once you take it out of the blender and put it in the freezer.