Chocolate Almond Butter Ice Cream
I am a complete sucker for chocolate ice cream . . . all things chocolate actually. This flavor already has the chocolate thing going for it, but is enhanced even further with the addition of delicious, creamy almond butter.
2 hours and 30 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 584 |
| Fat: | 36 g |
| Carbohydrates: | 59 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 16 fl oz 16 fl oz 16 fl oz Coconut Milk, full fat
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Almond Butter
- 1/2 cup 1/2 cup 1/2 cup Cocoa Powder, Organic, sifted
- 3 3 3 Egg Yolk
- 3/4 cup 3/4 cup 3/4 cup Maple Syrup, Pure
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients (except almond butter) in a sauce pan.
- Bring to a low boil while whisking.
- Remove from heat and let cool.
- Strain mixture into a medium-sized mixing bowl, and cover with plastic wrap.
- Chill mixture in refrigerator for 2 hours.
- Place mixture in an ice cream maker, and run until the desired consistency is reached.
- When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.
- Serve with sliced banana and chopped almonds if desired.
Notes
Remove ice cream from ice cream maker immediately to avoid having it freeze to the container walls. Store in a freezer until the last portion is enjoyed.
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I hesitate to post reviews when I don’t make things exactly as written, but in this case I think it is okay. This was delish! We used dark cocoa powder and organic sunbutter. Our sunbutter is much creamier than our almond butter. That being said the whole thing tasted liked a sunbutter brownie batter and it was great! I’m intrigued to try it as written, but your ice cream base is perfect!
I think this is absolutely delicious! It far outshines any of the commercial dairy free ice creams that I can find locally. I’m allergic to dairy and my homemade ice cream has never really measured up, even when using specifically dairy-free recipes, until now. The rest of the family (who is not allergic and has made homemade ice cream with real heavy cream) even said that this is far creamier than any of the regular recipes we’ve used.
The one thing I changed was to add the vanilla after the mixture had boiled and was cooling. My understanding has always been that if you add vanilla and then boil, all the flavor will evaporate.
This is fantastic. We’re big ice cream eaters here and although we can all tolerate raw dairy, I was looking for something dairy free that wasn’t “icy”. We used homemade almond butter, and had to use honey instead of maple syrup since I was out…I’d used it all up on your almond cookies from Gather! I also cut it down to half a cup as I find honey to be much sweeter than maple. We just had it tonight served over bananas as suggested. Thanks for the recipe, it’s a keeper.
Just made this. I did the first hour in the deep freeze, then the second hour in the fridge. Still not quite as set up as I’d like it after 25 min in our ice cream maker, but very good nonetheless. I will try it again another time, and do 2 hrs in the deep freeze, then one hour in the fridge and hopefully that is the ticket!
I’ve got the extra in the regular freezer now. My son & husband might try it later, not sure. I might just keep the rest for myself & my girls too! 🙂