Creamy Almond Butter Paleo Ice Cream
A rich and creamy no-churn ice cream made with almond butter, coconut milk, and natural sweeteners. Vegan, keto-friendly, and paleo-approved, this dessert is quick to prepare, packed with healthy fats and plant-based protein, and perfect for everyday enjoyment or meal prep.
Equipment
- 1 Food Processor or Blender
- 1 Freezer-safe container (reusable ice cream tub or mini portion containers)
- 1 Ice cream scoop (optional, for serving)
Ingredients
- 1 can 13.66 oz full-fat coconut milk
- ¾ cup unsalted creamy almond butter or homemade
- 2 teaspoons vanilla extract or almond extract; can use 1 tsp each
- 3 –4 tablespoons pure maple syrup or keto-friendly sweetener alternative:
- 14 –20 drops liquid monkfruit extract or
- 16 –20 drops liquid stevia
Instructions
- Gather Your Ingredients: Before starting, make sure you have all your ingredients measured and ready. You’ll need full-fat coconut milk, creamy almond butter, vanilla or almond extract, and your preferred sweetener (maple syrup or a keto-friendly alternative). Using quality ingredients ensures the creamiest texture and the richest flavor.
- Prepare Your Equipment: Grab a strong food processor or blender. This will help achieve a perfectly smooth ice cream base. Also, have a freezer-safe container ready, like a reusable ice cream tub or portion-sized mini containers. If you want perfectly shaped servings later, keep an ice cream scoop handy.
- Combine the Wet Ingredients: Start by pouring the full-fat coconut milk into your blender or food processor. Add the creamy almond butter next. These two ingredients are the foundation of your ice cream, providing creaminess, healthy fats, and protein.
- Add Flavoring Extracts: Measure 2 teaspoons of pure vanilla extract (or almond extract, or a combination of both) and add them to the mixture. The extract adds a subtle, aromatic sweetness that enhances the natural flavor of the almond butter without overpowering it.
- Sweeten Your Ice Cream: Add your sweetener choice. If you’re using maple syrup, measure 3–4 tablespoons, adjusting for your preferred sweetness. For keto-friendly options, add 14–20 drops of liquid monkfruit extract or 16–20 drops of liquid stevia. Remember, these alternatives are very potent, so start at the lower end and taste the mixture before adding more.
- Blend Until Smooth: Turn on your blender or food processor. Blend the ingredients together until the mixture is completely smooth and creamy, with no lumps of almond butter remaining. Pause occasionally to scrape down the sides of the blender with a spatula, ensuring all ingredients are fully incorporated. This step is key for achieving a silky texture.
- Taste and Adjust: Give the mixture a quick taste. If it’s not sweet enough, add a little more sweetener and blend again briefly. This is your chance to tweak the flavor before freezing, so the ice cream comes out perfectly balanced.
- Transfer to Freezer Container: Pour the smooth ice cream base into your prepared freezer-safe container. Smooth the top with a spatula so it freezes evenly. Using a reusable tub or portioned containers helps with storage and makes it easier to serve later.
- Freeze Until Firm: Place the container in the freezer and let it firm up for at least 3 hours, or up to 6 hours for a more solid texture. The ice cream will thicken as it freezes, so check occasionally to ensure it reaches your desired consistency.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer. Let it sit at room temperature for 30–60 minutes for easier scooping. Use an ice cream scoop to create perfect, creamy portions. Enjoy immediately as a dessert, snack, or a treat after a workout!
- Storage Tips: Store leftover ice cream in the freezer for 1–2 weeks. Keep it tightly covered to prevent ice crystals. For quick thawing, place the container in the microwave on 20-second intervals until scoopable, or let it sit at room temperature until softened.
- Optional Add-Ins: If desired, fold in chocolate chips, chopped nuts, or cacao nibs after blending, before freezing. These additions give texture and extra flavor while keeping the recipe fully customizable.
Notes
- Use full-fat coconut milk for the creamiest texture; light coconut milk will make the ice cream icy.
- Scrape down the blender or food processor periodically while blending to ensure smooth consistency.
- Adjust sweetness gradually—especially with monkfruit or stevia—to avoid overpowering the delicate almond flavor.
- Allow ice cream to thaw 30–60 minutes before scooping for perfect creaminess.
- Optional mix-ins like chocolate chips, cacao nibs, or chopped nuts can be folded in before freezing.
- Homemade almond butter works well, but unsalted, creamy store-bought almond butter is also perfect.
