This Paleo Almond Butter Ice Cream is smooth, rich, and so delicious! Dairy free and naturally sweetened- this is the perfect warm weather treat.
I recently had someone comment on one of my recipes with molasses saying they thought it wasn't paleo. That could not be more untrue! Blackstrap Molasses is not only a natural sweetener, is is packed with vitamins and minerals and is very low in sugar. I love this article by The Paleo Mom that talks about how Blackstrap Molasses is the sugar you can love! She points out that it's not only "okay" but actually a nutrient dense food! So feel good about recipes that call for it 🙂
It's been hot here in Michigan so I figured it was time to get my ice cream maker out. This almond butter molasses ice cream definitely did not disappoint! It is so creamy and perfectly sweet. You will love it!
Ingredients for ice cream
It is easy to make and one step I don't recommend skipping is the gelatin. It may seem like an unlikely ingredient in ice cream, but it really helps keep it smooth and not icy. I only let this sit out for 5 minutes before I scooped it and that's all it needed. The coconut cream is another ingredient that keeps it creamy. If you can't find it then you can use 2 cans of full fat coconut milk, using just the top thick part.
The flavor combination is perfect! Almond butter and molasses go so great together. The molasses flavor is definitely there, but not overpowering. Even if you don't think you like molasses I recommend you try this ice cream! It might just change your mind 🙂
Making and storing ice cream
When you make it you can eat it right after churning and it will be the consistency of soft serve, or scoop in into a loaf pan and let set in the freezer for a more scoop-able treat. This is a pretty small batch so feel free to double it. I have the Cuisinart Ice Cream Maker that I've used for years and love.
You will love this ice cream because it is naturally sweetened, dairy free, but tastes just as good as the traditional kind.
Here are my other paleo ice creams you can try:
- Chocolate Almond Butter Ice Cream
- Pumpkin Ice Cream
- Dairy Free Strawberry Ice Cream
- Vegan Butter Pecan Ice Cream
- Cinnamon Roll Ice Cream
- Gluten Free Cookie Dough Ice Cream
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Almond Butter Ice Cream
Ingredients
- 1 can coconut cream
- ¼ cup maple syrup
- 2 ½ tablespoons blackstrap molasses
- 1 teaspoon grass fed gelatin
- ⅓ cup almond butter
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, add the coconut cream, maple syrup and molasses. Whisk until smooth. Sprinkle the gelatin on top and let bloom for about 5 minutes.
- Whisk the gelatin in, add in the almond butter and salt and turn the heat to medium. Heat until warmed through, but not boiling. Turn off heat and add vanilla.
- Pour into a container and refrigerate until cool- 4 hours to overnight.
- Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took about 15 minutes.
- Eat ice cream immediately for the consistency of soft serve, or scoop it into a loaf pan and freeze for a more solid ice cream.
- Remove from the freezer 5 minutes before scooping to let it soften.
Nutrition Information
Carmen says
I'd like to try this, but need a vegan version. What do you think the best substitute for the gelatin would be? I am thinking cornstarch or maybe xantham gum.
Jessica DeMay says
Hi Carmen, you can just leave the gelatin out. It will be a little icier, just leave it out a few minutes longer. I hove heard adding a couple tablespoons of vodka helps with iciness, but haven't personally tried it. You could try that as well! I'm not familiar with xantham gum so I won't recommend that. I hope that helps!
Sarah says
What could I use in place of coconut cream? My son is extremely allergic to coconuts, but this looks great!
Jessica DeMay says
Thanks, Sarah! You could try a high fat almond milk like Malk. It may not be quite as creamy, but should work still.