Almond Butter Paleo Ice Cream
A simple, no-churn almond butter ice cream that’s vegan, paleo, and keto-friendly. Creamy, naturally sweetened, and ready in minutes, this dessert is rich in plant-based protein and healthy fats. Perfect for satisfying sweet cravings or as a wholesome, make-ahead frozen treat.
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.
