Almond butter is a tasty alternative to peanut butter in ice cream.
Equipment: ice cream maker, high speed blender
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
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.
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