Almond Butter Ice Cream

Calling all almond butter lovers!! I nearly died with excitement with how delicious this ice cream turned out. I spent the past weekend perfecting this recipe. I use a full 3/4 cup of almond butter in this recipe, and it has a rich, creamy texture.

I wanted to make a really creamy delicious ice cream for my aunt and uncle. In my previous vegan ice cream recipes, I had only used low-fat coconut milk versus full-fat, for fear of them tasting too coconut-ish. However, after my aunt and uncle tried a previous vegan ice cream recipe, my uncle wasn’t crazy about the lack of creaminess. Well, after playing around with the ingredients and adding both full-fat and low-fat, it made an incredible difference. My chocolate peppermint ice cream has been popular and some people prefer the lighter ice cream, but after this one turned out so amazing, I revamped my other recipes.

Sooooo……I encourage you to try this and my others. I think they give dairy ice cream a run for their money. This almond butter one is my favorite…..so far. 🙂

Aunt Peggy and Uncle Tommy, I hope you really love this one!

Recipe: Makes 4 heaping cups

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Gluten-free (Make sure your ingredients are labeled to be in a gluten free facility if you’re gluten sensitive, in case of cross contamination)

One 13.5 oz full-fat canned coconut milk (I find Thai brand to be best)

2 cups unsweetened low-fat coconut milk from carton or can

3/4 cup creamy unsweetened almond butter, the smoother the better (with no additives)

1/4 cup organic raw “amber” agave

1/4 cup + 2 tablespoons coconut palm sugar (add more if you prefer it really sweet, all sugars have different levels of sweetness so adjustments may be necessary if you use an alternative sweetener)

2 tablespoons cornstarch

1 1/2 teaspoons Bourbon vanilla extract

1/4 teaspoon fine pink Himalayan salt

Note: This has a wonderful, thick texture due to a large amount of almond butter. If you prefer it to have less bits of almond throughout, just use 1/2 cup almond butter. I LOVED the strong almond butter texture throughout though!

Directions:

Combine all of the ingredients, except the vanilla, into a blender. Pulse on high until smooth, well mixed and frothy. This step is necessary to make it creamy and incorporate air into the ice cream. Pour the mixture into a small pot and bring to medium heat over a stove. As soon as it begins to simmer, remove from the heat and whisk continuously for 1-2 minutes. It should quickly begin to thicken and coat the whisk. Whisk in the vanilla and pour into a plastic container. Store in the fridge for at least 2 hours to completely chill. Once chilled, remove from the fridge. Whisk the ice cream again and pour into your ice cream maker. Mine churned for about 25 minutes. It is absolutely delicious at this very moment, but you can firm it up by placing it in the freezer for a few hours. If will harden more the longer it sits (like with any ice cream), so remove the ice cream a few minutes before you are ready to serve.

Keep in mind, this ice cream is not made with gums and stabilizers like commercial ice cream. I didn’t want to resort to using those unhealthy additives. Therefore, it is best consumed within the first couple of days because it hardens the longer it sits and is prone more to freezer burn. It only needs to sit out for a few minutes prior to serving or you can pop it in the microwave for 30 seconds.

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