Indulge in creamy, dreamy chocolate almond butter ice cream that’s both decadent and nutritious.
Made with full-fat coconut milk, almond butter, and natural sweeteners, this paleo-friendly treat is high in healthy fats, rich in fiber, and contains plant-based protein.
Low in added sugars and refined ingredients, it’s perfect for a quick, satisfying dessert or meal-prep treat that feels indulgent without compromising your health goals.
Chocolate Almond Butter Ice Cream
Equipment
- 1 ice cream maker (chilled at least 24 hours)
- 1 small saucepan
- 1 whisk
- 1 loaf pan
- Parchment Paper
- Measuring Cups and Spoons
- 1 mixing bowl
- Spoon or spatula
Ingredients
- 27 oz 2 cans, 13.5 oz each full-fat coconut milk
- ½ cup honey
- 1 ½ teaspoons gelatin
- ½ cup almond butter
- 6 tablespoons cacao powder
- ½ cup almond butter for swirling
Instructions
- Prepare Ice Cream Equipment: Before you start, ensure your ice cream maker’s bowl has been frozen for at least 24 hours. This is essential for achieving a smooth, creamy texture without ice crystals. If you skip this step, your ice cream may turn icy instead of velvety. While the bowl is freezing, gather all ingredients and equipment so everything is ready to go.
- Heat Coconut Milk and Sweetener: Take a small saucepan and pour in the full-fat coconut milk. Add the honey, which acts as a natural sweetener and contributes to the ice cream’s creamy consistency. Use a whisk to blend the coconut milk and honey together thoroughly until smooth and fully combined. Heating this mixture gently will allow the flavors to marry and create a luscious base.
- Bloom Gelatin for Creaminess: Sprinkle the gelatin evenly over the warm coconut milk mixture. Let it sit undisturbed for about 5 minutes to “bloom.” Blooming gelatin allows it to absorb moisture and dissolve properly, preventing lumps in your ice cream. After blooming, whisk the mixture until the gelatin is fully incorporated and smooth. This step ensures your ice cream has a rich, thick texture.
- Incorporate Almond Butter and Cocoa: Add the almond butter and cacao powder to the saucepan. Almond butter adds healthy fats and a nutty flavor, while cacao powder delivers deep, chocolatey richness.Turn your stove to medium heat and stir constantly, warming the mixture gently until it is fully combined and slightly thickened.Avoid boiling; too much heat can affect texture and flavor.
- Chill the Ice Cream Base: Once the mixture is smooth and uniform, pour it into a separate container and place it in the refrigerator. Allow it to chill for at least 5 hours or preferably overnight. Cooling the mixture thoroughly is crucial, as it helps the ice cream churn properly and maintain a creamy, scoopable texture.
- Churn the Ice Cream: After chilling, pour the cooled mixture into your pre-frozen ice cream maker. Follow the manufacturer’s instructions carefully. Typically, the mixture should churn for about 20 minutes. As it churns, it will thicken and increase in volume, developing that soft, creamy consistency that makes homemade ice cream irresistible.
- Prepare Loaf Pan for Layering: While the ice cream churns, prepare a loaf pan lined with parchment paper. Cut the paper so that it hangs over the edges for easy lifting later. This step makes layering and freezing simpler and ensures the ice cream can be removed cleanly without sticking to the pan.
- Layer Ice Cream and Almond Butter: Scoop half of the churned ice cream into the prepared loaf pan. Gently swirl in a layer of almond butter using a spoon or spatula. Repeat with the remaining ice cream and almond butter, creating beautiful alternating layers. These swirls not only look visually appealing but also create pockets of creamy almond butter throughout every bite.
- Freeze Until Solid: Place the layered ice cream in the freezer and allow it to firm up overnight for the best texture. If you prefer soft serve immediately, you can enjoy it right away, but full freezing ensures a firm, scoopable dessert. This step is crucial if you want to serve clean slices or portion-controlled servings.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes. This softens it slightly, making it easier to scoop without losing shape. Use an ice cream scoop to serve, and optionally, drizzle a little extra almond butter or sprinkle cacao powder on top for garnish.
- Optional Tips for Best Results: Use high-quality almond butter for the best flavor and creaminess. Do not skip chilling the base, as it ensures smooth texture. For extra chocolatey flavor, add 1–2 teaspoons of cocoa powder directly to each layer while swirling. Store leftover ice cream in an airtight container to prevent freezer burn.
Notes
- Always chill the ice cream base thoroughly before churning; this ensures smooth, creamy texture.
- Use high-quality, natural almond butter without added sugar or oils for the richest flavor.
- Bloom the gelatin properly to avoid lumps and achieve a consistent creaminess.
- Freeze the ice cream in layers with almond butter swirls to create a visually appealing dessert and evenly distributed flavor.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
- This recipe can be customized with toppings like cacao nibs, crushed nuts, or a drizzle of dark chocolate.
Chef’s Secrets For Perfect Ice Cream
The secret to this Paleo ice cream lies in balance and technique.
Using full-fat coconut milk provides natural creaminess without dairy, while almond butter adds depth, healthy fats, and a nutty flavor.
Blooming gelatin is a simple step that ensures the ice cream sets perfectly, avoiding icy textures.
When churning, patience is key—over-churning can introduce air bubbles, while under-churning can leave it too soft.
Layering almond butter within the ice cream adds both visual appeal and pockets of rich flavor, making every bite indulgent yet balanced.
For extra decadence, consider lightly toasting the almond butter before swirling—it enhances the nutty aroma and flavor.
Serving Suggestions For Maximum Enjoyment
Serve this chocolate almond butter ice cream as a standalone treat, or pair it with fresh berries, sliced bananas, or coconut whipped cream for added freshness and texture.
It also works beautifully alongside warm paleo brownies or a drizzle of low-glycemic chocolate sauce for a more decadent dessert experience.
For portion-controlled servings, scoop into small dessert bowls or cups and garnish with cacao nibs, crushed nuts, or a sprig of mint.
This ice cream is versatile enough for both casual everyday enjoyment and special occasions.
Storage Tips To Keep Ice Cream Perfect
Store your Paleo chocolate almond butter ice cream in an airtight container in the freezer.
To prevent freezer burn, press a layer of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing.
Frozen ice cream is best consumed within 1–2 weeks for optimal flavor and texture.
If it becomes too firm, simply let it sit at room temperature for 5–10 minutes before scooping.
Avoid refreezing melted ice cream, as this can change the texture and make it icy.
Frequently Asked Questions
1. Can I make this ice cream without gelatin?
Yes, you can, but gelatin helps the ice cream maintain a smooth, creamy texture and prevents it from becoming icy.
Without gelatin, the ice cream may be slightly softer and less scoopable after freezing.
2. Can I substitute honey with another sweetener?
Absolutely! Maple syrup or agave nectar can be used in place of honey. Keep in mind that the flavor profile may slightly change, and the sweetness may need adjusting based on personal preference.
3. Can I make this recipe nut-free?
Yes, you can substitute almond butter with sunflower seed butter or tahini to make it nut-free.
This will still provide healthy fats and a creamy consistency while maintaining the delicious flavor.
4. How long does the ice cream last in the freezer?
When stored properly in an airtight container, the ice cream stays fresh for 1–2 weeks.
Beyond that, it may lose some flavor and develop ice crystals. Always allow a few minutes at room temperature before scooping.
5. Can I make this ice cream without an ice cream maker?
Yes! You can pour the chilled mixture into a loaf pan and freeze, stirring every 30–45 minutes for 2–3 hours to break up ice crystals.
The texture may be slightly softer than using a churn, but it will still be delicious.
