Paleo Almond Butter Molasses Ice Cream
Servings: 10 servings
Calories: 160kcal
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
Calories: 160kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 62mg | Potassium: 154mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 48mg | Iron: 1mg