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Paleo Chocolate Almond Butter Ice Cream



  • Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
  • In a small sauce pan, add the coconut milk, and honey. 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 cacao and turn the heat on medium.
  • Heat until warmed through, but not boiling.
  • Pour into a container and refrigerate until cool- 5 hours to overnight.
  • Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning.
  • I churned mine for 20 minutes.
  • While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
  • Scoop ice cream into pan, alternating ice cream and almond butter in layers then freeze until solid- overnight it best.
  • Or eat right away, it will be the consistency of soft serve.
  • Let sit out for 10 minutes at room temperature before scooping, just to make it easier.