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
Scale
For Ice Cream
- 2 13 oz cans full-fate coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/3 cup cacao powder
- 1/4 tsp sea salt
- 1/3 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: 1/2 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