This creamy almond butter ice cream is a quick, no-churn treat that’s perfect for busy days or healthy dessert cravings.
Packed with plant-based protein, heart-healthy fats, and naturally low in carbs, it’s a guilt-free indulgence.
With just four wholesome ingredients, it’s dairy-free, vegan, and keto-friendly—making it satisfying, nutrient-rich, and ideal for simple meal prep or quick dessert fixes.
Almond Butter Paleo Ice Cream
Equipment
- 1 Food processor or blender
- 1 Freezer-safe container
- 1 Spatula
- Optional Ice Cream Scoop
Ingredients
- 1 can 13.66 oz full-fat coconut milk
- ¾ cup unsalted creamy almond butter store-bought or homemade
- 2 teaspoons pure vanilla extract or almond extract, optional
- 3 –4 tablespoons pure maple syrup or choose one keto-friendly sweetener below
Keto Sweetener Options (choose one)
- 14 –20 drops liquid monkfruit extract
- 3 –4 tablespoons keto maple syrup
- 16 –20 drops liquid stevia
Instructions
- Prepare Ingredients: Start by gathering all your ingredients to ensure a smooth workflow. Open the can of full-fat coconut milk and give it a gentle shake to mix any separated cream and liquid. Measure ¾ cup of unsalted creamy almond butter, ensuring it’s smooth for easy blending. Have your vanilla or almond extract ready, along with your chosen sweetener. If using a keto-friendly option like liquid monkfruit or stevia, measure or count drops carefully to avoid over-sweetening.
- Blend Base Mixture: Pour the coconut milk into a high-quality food processor or blender. Add the almond butter, extract, and sweetener of choice. Blend the mixture on medium-high speed for 2–3 minutes until it becomes completely smooth and creamy. Pause occasionally to scrape down the sides of the blender or processor with a spatula, ensuring no almond butter sticks to the edges. This helps create a silky texture and prevents graininess in the final ice cream.
- Taste and Adjust: After blending, taste the mixture carefully. If it’s not sweet enough, gradually add more sweetener, drop by drop for liquid options, or tablespoon by tablespoon for syrup. Blend again briefly to incorporate any additional sweetener evenly. Keep in mind that freezing slightly mutes sweetness, so it’s better for it to be a touch sweeter than desired while still in liquid form.
- Transfer to Container: Select a freezer-safe container, such as a reusable ice cream tub or portion control containers. Pour the blended ice cream mixture evenly into the container, making sure to scrape the blender or processor thoroughly to get every bit of creamy mixture. Smooth the top with a spatula for an even surface, which will make scooping easier later.
- Freeze Until Firm: Place the container in the freezer for 3–6 hours. The exact time will depend on your freezer temperature and the container size. For a soft-serve texture, aim for about 3 hours. For scoopable, firm ice cream, freeze for at least 4–6 hours. Avoid opening the freezer too frequently to maintain consistent temperature and prevent ice crystals from forming.
- Thaw Before Serving: When ready to serve, remove the ice cream from the freezer and allow it to sit at room temperature for 30–60 minutes. This softens the ice cream slightly, making it easier to scoop without losing shape. For quicker thawing, place the container in a microwave-safe dish and heat in 20-second increments, checking frequently to avoid melting too much.
- Serve and Enjoy: Use an ice cream scoop for uniform, round servings, or simply spoon it into bowls. Garnish with optional toppings like chopped nuts, cacao nibs, or a drizzle of sugar-free chocolate sauce. This almond butter ice cream is creamy, rich, and indulgent while remaining plant-based, paleo, and keto-friendly.
- Store Leftovers: Any leftover ice cream can be stored in the freezer for up to 2 weeks. Keep it tightly covered to prevent freezer burn and maintain texture. Always allow it to soften at room temperature for 30–60 minutes before scooping again.
Notes
- Use full-fat coconut milk for a creamy, rich texture; light coconut milk won’t give the same consistency.
- Natural, unsalted almond butter works best—avoid flavored or roasted versions for the purest taste.
- Sweeteners can be adjusted to your preference, keeping in mind that freezing reduces sweetness slightly.
- A high-speed blender or food processor ensures a smooth, silky base without graininess.
- Allow ice cream to thaw slightly before scooping to achieve the perfect creamy consistency.
- For portion control or quick snacks, freeze in mini containers for single servings.
Chef’s Secrets For Creamiest Results
The secret to perfectly creamy almond butter ice cream lies in technique and ingredient quality.
Using full-fat coconut milk ensures the base is rich and smooth, while high-quality almond butter adds depth of flavor and natural creaminess.
Always blend ingredients thoroughly, scraping the sides frequently to prevent any lumps.
Sweetness can be fine-tuned to personal taste, but remember frozen desserts taste slightly less sweet than their liquid mixture.
For an extra decadent touch, add a teaspoon of almond extract alongside vanilla—it enhances the nutty flavor without overpowering the ice cream.
Serving Suggestions For Every Occasion
This almond butter ice cream is versatile and pairs beautifully with a variety of toppings.
Sprinkle with chopped roasted almonds or cacao nibs for added crunch.
For a fruity twist, serve with fresh berries or a berry compote.
It can also be enjoyed alongside a slice of paleo chocolate cake, drizzled with sugar-free chocolate sauce, or topped with coconut flakes.
For portion-friendly treats, serve in small reusable cups or cones—perfect for parties, meal prep, or a guilt-free dessert after dinner.
Storage Tips To Maintain Freshness
Store your almond butter ice cream in a tightly sealed freezer-safe container to prevent freezer burn and maintain texture.
It keeps well for up to two weeks. When ready to enjoy, remove it from the freezer and allow it to soften at room temperature for 30–60 minutes for scoopable consistency.
For faster serving, use a microwave-safe dish and heat in 20-second increments until slightly softened—never fully melted.
Always use a clean scoop to avoid introducing ice crystals from moisture or other foods in the freezer.
Frequently Asked Questions
1. Can I use almond butter alternatives?
Yes! Cashew or sunflower seed butter can replace almond butter, but the flavor and creaminess may vary slightly.
Always use smooth, unsalted versions for the best texture.
2. Is this recipe truly keto-friendly?
Absolutely. By substituting maple syrup with a keto-approved sweetener like monkfruit or liquid stevia, this dessert stays low in carbs and sugar, making it suitable for keto or low-carb diets.
3. Can I make this without a food processor?
Yes, a high-speed blender works well. Just make sure to blend thoroughly and scrape the sides frequently to avoid lumps and ensure smooth texture.
4. How long will the ice cream stay fresh?
Properly stored in a sealed freezer-safe container, the ice cream lasts up to 2 weeks.
Beyond that, texture may become icy, though it remains safe to eat.
5. Can I add mix-ins or flavors?
Definitely! Stir in chocolate chips, cocoa powder, or shredded coconut after blending but before freezing.
For a swirled effect, gently fold in fruit puree or nut butter swirls for added texture and flavor.
