Dairy-Free Almond Butter Ice Cream Recipe
This Dairy Free Almond Butter Ice Cream is a creamy, vegan-friendly frozen treat made with coconut cream and almond butter, naturally sweetened with monk fruit and allulose. It’s easy to prepare, requires no traditional dairy, and uses an ice cream maker for a smooth, rich texture perfect for a refreshing dessert.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 24 hours 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Ingredients
Primary Ingredients
- 10.5 fl ounces canned coconut cream (two 5.3 ounce cans)
- 1/3 cup unsalted and unsweetened almond butter (preferably organic)
- 1/3 cup granular Monk Fruit with Allulose Sweetener (or equivalent sugar)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 egg yolks (or liquid sunflower lecithin for vegan)
Instructions
- Combine Ingredients: Add the coconut cream, almond butter, sweetener, vanilla extract, and salt to a medium saucepan. Use a blender or whisk to blend them together until well combined and smooth.
- Prepare Egg Yolks: Place the egg yolks into a small bowl and whisk them together thoroughly. Set aside for tempering.
- Heat Mixture: Warm the coconut cream mixture over medium heat until strands of steam appear, being careful not to bring it to a boil to prevent curdling. Once steamed, remove from heat.
- Temper Egg Yolks: Slowly add ladlefuls of the hot coconut cream mixture into the whisked egg yolks while continuously whisking. This gradual process warms the eggs gently. Then, slowly pour the tempered egg yolk mixture back into the saucepan with the remaining coconut cream mixture, whisking thoroughly to combine.
- Freeze Mixture: Pour the combined mixture into the CREAMi pint container and place it on a flat surface in the freezer. Freeze for 24 hours to firm up.
- Process Ice Cream: After freezing, place the frozen pint in the Ninja CREAMi ice cream maker and process on the ice cream setting. If the texture isn’t smooth and creamy after the first spin, re-spin to achieve a perfect consistency.
Notes
- For a vegan version, substitute the egg yolks with liquid sunflower lecithin to maintain texture and creaminess.
- Do not boil the coconut cream mixture; heating gently is key to avoid breaking the emulsion.
- Monk Fruit with Allulose Sweetener provides sweetness without added sugar, making it suitable for diabetics.
- Ensure the ice cream container is frozen on a flat surface to avoid uneven freezing for best results.
- If you do not have a Ninja CREAMi machine, this recipe may require adaptation for other ice cream makers or freezing methods.
