About
This almond butter ice cream makes for a creamy dairy free frozen dessert.
No ice cream maker or churning required, this is a quick and easy option for a simple after dinner treat.
Ingredients
- 1 ½ cup almond milk, vanilla or other flavors, unsweetened
- 1 cup almond butter, unsalted
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- ⅓ cup maple flavored syrup by lakanto
Instructions
- Add the almond butter, coconut oil, vanilla and syrup to a food processor and blend until well combined.
- Add the milk a little at a time and blend until you have a completely smooth, creamy and thick liquid. You may need to scrape the sides down as you go to make sure the almond butter does not stick.
- Pour the ice cream into a clean loaf tin or deep freezer proof dish.
- Cover and freeze for a minimum of two hours or until set. Remove from the freezer 5 minutes before serving to soften a little.
Nutrition Facts
- Servings: 4
- Calories: 655.2kcal/2741.2kJ (per serving)
- Fat: 62.6g (per serving)
- Carbs: 20.2g (per serving)
- Protein: 13.5g (per serving)
