No-Churn Almond Butter Fudge Ice Cream {Paleo, Vegan}

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Okay, I know we’ve been scooping a whole lot of ice cream lately around here but I can say whole heartedly that this no-churn almond butter fudge ice cream is worth it!

Plus, it’s summer, and ice cream is an absolute must, period.  And when it’s loaded with chunks of almond butter fudge, I’m not sure how anyone could say no to it!

I recently posted a no-churn chocolate almond butter cookie dough ice cream and today’s recipe was partly inspired by how much I loved that one.  I mean, if I have a chocolate no-churn ice cream I really do need a “vanilla” version too.

Ingredients

• ice cream:
• 2 14 oz cans coconut milk full fat (either chilled or room temp)
• 2/3 cup pure maple sugar coconut sugar can be used as well, color will be darker
• 1 cup coconut cream (or thick part of a chilled can of coconut milk
• 1/3 cup smooth almond butter
• 1 1/2 Tbsp pure vanilla extract
• 1/4 tsp fine grain sea salt
• almond butter fudge chunks:
• 1/3 cup smooth almond butter
• 1 Tbsp coconut oil melted
• 1-2 Tbsp pure maple sugar sweeten to suit your tastes

Instructions

1. for ice cream base:
2. The first step will involve making a sweeten condensed coconut milk. You’ll need 1-2 hours to chill this after preparing before proceeding with the recipe, so plan accordingly.
3. ....................................

FOR full recipes please see : www.paleorunningmomma.com

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