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Chocolate Almond Butter Ice Cream

A few months back, Bill and I were trying out different types of ice cream flavors using coconut milk. One of the best of the bunch was a chocolate almond butter flavor. Unfortunately we only took pictures of the end result of the ice cream, and recently our ancient ice cream maker bit the dust. Since we wanted to recreate this delicious ice cream, we decided to invest in a new ice cream maker.

Purchasing the new ice cream maker was a fantastic idea. The second batch of ice cream was better than the first. What a difference a new machine makes. We will definitely be having fun making future batches of coconut ice cream and fruit sorbets.

Ingredients:

  • 2 cans of coconut milk
  • 3/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 cup trader joes raw creamy, unsalted almond butter

Process:

  1. In a sauce pan on medium heat, whisk coconut milk, vanilla extract, maple syrup, and cocoa powder until cocoa powder is fully dissolved.
  2. Chill ice cream mixture in the refrigerator.
  3. Once ice cream mixture is fully chilled, pour into ice cream maker and process as according to directions.
  4. When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.
  5. Serve with sliced banana and chopped almonds if desired.

This dairy free ice cream has a rich dark chocolate flavor, with a hint of almond butter. It is just sweet enough to satisfy your sweet tooth, and is a fabulous ice cream alternative. We had a lot of fun making this treat, and we will be sure to share future recipes.

As always, enjoy!

COMMENTS

  1. December 30, 2010

    What kind of ice cream maker do you all recommend?

    I've looked at Rival ones at Wal-Mart, but they seem cheap and don't look like they'd last very long.

  2. December 30, 2010

    Hi there, Primal Fed –

    Good question. We initially made this ice cream recipe back in September using an old ice cream maker my parents had laying around. It seemed to work well, despite being visibly older – but eventually ended up breaking. Who knows how many uses that thing had on it. For what its worth, the 'old' ice cream maker is the one that produced the ice cream shown in the 'finished product' shot at the end of the post. It just goes to show that you don't need something fancy to make ice cream, I suppose.

    To replace our old one, we did a little bit of searching online and came to decide upon a Cuisinart model that costs $49 from Bed Bath and Beyond. Being savvy shoppers, we took in a 20% off coupon, and scored it for around $42 all told. It is the one pictured in the process shots. http://www.bedbathandbeyond.com/product.asp?SKU=17320742

    At the end of the day, the new one is quieter and makes nicer ice cream, so we'd highly recommend it. Hope this helps!

    -Hayley and Bill

  3. January 1, 2011

    Hi there, Hayley and Bill ~
    Mmmm, thanks for the inspiration. We've been toying with the idea of trying a new SunButter ice cream creation. Elana over at Elana's Pantry: http://www.elanaspantry.com/sunbutter-ice-cream/ tried a good recipe, too, from a cookbook mentioned in her post. So into the test kitchen we shall go! (If you end up trying a SunButter ice cream, of course we'd love to hear about it.) Happy New Year!

  4. January 2, 2011

    If you go to a thrift shop, you can find ice cream makers up the wazoo for around $10.

  5. January 2, 2011

    Yes, that is an excellent point!

  6. January 8, 2011

    oh my yum

  7. January 10, 2011

    I received an ice cream maker for Christmas and I am looking forward to trying this one! :)

  8. March 1, 2011

    how many calories for a serving of this ice cream?

  9. March 2, 2011

    @Vanessa- If you are watching your calories, you can use fitday.com to give you an idea of the breakdown.

    We will let you know though, that this recipe is a very high calorie recipe. There is around 800 calories in a can of coconut milk-all good calories, but a lot of calories. Almond butter is high in calories as well.

    A typical serving size for all "ice cream" is 1/2 cup.

  10. April 25, 2011

    Just finished…OMG…delish!!!

  11. April 26, 2011

    @Line- it is tasty! so glad you liked it :)

  12. May 23, 2011

    If you were to replace the maple syrup with stevia, how would you do it? Liquid dropper of stevia, rather than the powder? How much would be enough?

    …asks the diabetic ice cream lover :D

  13. July 26, 2011

    Yes, Emily I would also like to know! :)

  14. September 17, 2011

    I usually substitute 1/4 tsp liquid stevia per 1/4 cup of regular sweetener. Be sure to start with 1/4 tsp and work your way up…stevia has a tendency to go from sweet to bitter real quick!

  15. September 19, 2011

    Hi Emily,

    Definitely start out slow, and taste as you go with the stevia. It can be bitter, however we find that the liquid stevia isn't as bad as some of the others.

    Sorry we didn't see this until now. Good luck!

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