creamy almond butter ice cream

creamy almond butter ice cream

Can I be in love with this ice cream? For starters, this ice cream also does not contain bananas or coconut milk like most vegan or dairy free ice creams. I am a fan of diet rotation so I enjoy the break from coconut milk. Not to worry, it is still incredibly creamy because of the almond butter. The unsweetened cashew milk I use is also creamy (see below for brand) but hands down the almond butter is the star in this recipe.

You also don’t need an ice cream maker for this recipe. (Though, it will take longer to set than using an ice cream maker.) Depending on the size of the bowl you use, it could take 4-5 hours to set. I was able, however, to make a few soft scoops from the edges after 2 hours (I was desperate). And, I once made half this recipe and it froze after only 2 hours (smaller amount in a smaller bowl). I do prefer it slightly soft so check earlier than later.

Did I mention how amazing and creamy this ice cream is? It’s to die for. And guilt free.

If you want to whip up a batch for an afternoon snack, I’d go lighter on the sweet (I give options). If you are serving it for dessert, I’d use full sweet option. I know when I want to chill out with a bowl and spoon with a healthy snack, I prefer less sweet. Less is always more, for me.

I use maple syrup and medjool dates to sweeten this recipe. It also works with just one or the other. Here’s reason why to use dates, though, as part or all of the sweetener if you’re not one to keep them in the house. They add an almost caramelized taste and kids love getting the odd, little chunk of date. They also let the almond butter flavour speak, vs the all maple syrup version, you taste the maple syrup (which is fine – it’s a great taste!) and it’s also not as creamy. If you do not have access to medjool dates and you ‘need’ to make this, use 1/2 cup maple syrup.

For chocolate lovers, options below.

gluten free, vegan, dairy free, soy free, paleo

creamy almond butter ice cream

• 1.5 cups UNSWEETENED cashew milk
• 1 cup almond butter
• less sweet options use only: 1/2 cup medjool dates (approx 8 reg size)
• full sweet option use dates above & add: 1/4 cup amber maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt

• chocolate lovers: option to drizzle with raw chocolate fudge sauce (I have a recipe, will post asap) or sprinkle chocolate chips on top

BLEND  All ingredients in high speed blender. 

FREEZE  Pour into freezer safe container or bowl. Place in freezer for 4-5 hours. (For desperate snackers, I was able after two hours to scoop a few soft balls from the edges quite successfully.)

You may have to let it sit on the counter for 10+ min or in fridge for half hour before serving.