Nutty Ice Cream


Dec 20, 2021

 by Hannah Bouldin
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😋Did someone say ice cream?

🤸‍♀️This is a super-simple 4-ingredient ice cream recipe that you can modify with whatever items you have on-hand.

🍦 Feel free to experiment with your favorite nut butter (peanut, cashew, etc), and if you like a little "crunch" be sure to add the cacao nibs just before putting this into the freezer!

Note: taste-test this before you take it out of the food processor/blender to make sure it's sweet enough.

Nut Butter Ice Cream (makes 10-12 servings)

  • 1 (13 oz/400 ml) can full-fat coconut milk

  • ¾ cup (85 g) unsalted, natural creamy almond butter (or your favorite nut butter)

  • 2 tsp vanilla extract

  • 3 tbsp maple syrup OR 16 drops liquid stevia

  • (Optional: ¼ to ½ cup/40 g-80 g cacao nibs)

Add ingredients (except nibs) to a high-speed blender or food processor. Blend until smooth, scraping the sides as needed. Pour into a freezer-ready container and stir in (optional) cacao nibs. Try to let as little air as possible into the container before closing the lid, to avoid crystals from forming. Place in the freezer and let freeze for at least 3 hours before enjoying :-)