There are always nut butters in my pantry, and I love adding them to all kinds of recipes. And since I already use a lot of almond milk in my ice cream recipes, why not add some almond butter to whisk up a delicious almond ice cream?! 🍦

The result? A creamy and mildly nutty treat, topped with toasted almonds for crunch.

Ingredients

1/2 cup unsweetened almond milk
1/4 cup heavy (35%) cream
2 Tbsp monkfruit sweetener
1 Tbsp almond butter
1 Tbsp almond slivers
1/4 tsp vanilla extract (or substitute with almond extract for a stronger almond flavour)

Yields: 1 serving
Per serving*:
Calories: 362
Net carbs: 2
Protein (grams): 6
Fat (grams): 33

Prep time: 5 min
Cook time: 15 min
Total time: 4 hours 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, melt the almond butter over medium-high heat.

Whisk in the almonk milk, cream, sweetener and extract, and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow to cool at room temperature for 15 min.

Move the mason jar to the fridge and refrigerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker.

While the ice cream churns, heat the almond slivers in a small pan over medium heat. Allow the almonds to toast 2-3 min or until fragrant and golden.

Remove the almond slivers from the pan to stop toasting and set aside.

Once the ice cream is churned, serve in a bowl, topped with the toasted almond slivers.