Happy Memorial Day weekend! What is everyone doing this weekend? We are staying local and we love it. Everyone else is pilgrimaging out of town, and we can stay put and enjoy a less frenetic city. We’ll be doing some backyard entertaining, and this Almond Butter Chocolate Chip Ice Cream will definitely be on the menu. Who says peanut butter gets to have all the fun?
For all you fans of peanut butter chocolate chip ice cream, almond butter is a wonderful stand in for peanut butter. Almond butter lends a richer, nuttier flavor. Additionally, almond butter has less saturated fat, and higher amounts of vitamins, calcium, and iron. I can now label this ice cream as health food – not!
All the ingredients go in a high powered blender, chilled in the refrigerator for a couple of hours, then placed in the ice cream maker. That’s it. This vegan ice cream is much easier to make than conventional ice cream. There is no need to temper eggs or cool down a cooked ice cream base.
When the ice cream is ready, serve scoops of this delicious ice cream on GLUTEN FREE CONES, or top with this MAGIC SHELL RECIPE. Always necessary – sprinkles.
ALMOND BUTTER CHOCOLATE CHIP ICE CREAM (vegan, gf)
Almond butter is a tasty alternative to peanut butter in ice cream.
Equipment: ice cream maker, high speed blender
- Yield: 1 quart 1x
Ingredients
1 c canned full fat coconut milk
1/3 c cashews, soaked for 2 hours
3/4 c water
3/4 c coconut sugar
1/4 c cocoa butter
2 tbsp smooth unsweetened almond butter
2 tbsp coconut oil (both refined and unrefined versions work)
1/2 tsp kosher salt
3 oz bittersweet chocolate
1 tbsp coconut oil
Instructions
Melt cocoa butter and coconut oil in a small sauce pan (or microwave in 20 second intervals)
Place melted cocoa buttter, coconut oil, coconut milk, soaked cashews, water, coconut sugar, almond butter and salt in a blender. Blend until completely smooth.
Chill mixture in the refrigerator for one hour.
Place mixture in ice cream maker, and churn according to manufacturer’s instructions.
While the ice cream is churning, melt the chocolate and coconut oil over a double boiler. Let cool slightly.
Drizzle the chocolate into the ice cream maker during the last 5 minutes of churning.
Transfer ice cream to a container and freeze until hardened.
Notes
This ice cream will get very hard in the freezer. Optional: add 2 tsp of gluten free vodka (like Tito’s) to the mixture, and it will help make the ice cream scoopable directly out of the freezer.
adapted loosely from Van Leeuwen Artisan Ice Cream
