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Photo of nut butter ice cream

Paleo Nut Butter Ice Cream

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Did someone say ice cream?

This is a super-simple 4-ingredient ice cream recipe that you can modify with whatever items you have on-hand. 🍦

For a paleo version, use the maple syrup, but if you’re following a keto lifestyle, stick with the liquid stevia drops for sweetness.

Feel free to experiment with your favorite nut butters (peanut, cashew, etc) and if you like a little “crunch” be sure to add the cacao nibs just before putting this into the freezer!

Note: taste-test this before you take it out of the food processor/blender to make sure it’s sweet enough.

  • Yield: 10-12 Servings 1x

Ingredients

Scale
  • 1 (13 oz/400 ml) can full-fat coconut milk
  • ¾ cup (85 g) unsalted, natural creamy almond butter (or your favorite nut butter)
  • 2 tsp vanilla extract
  • 3 tbsp maple syrup OR 16 drops liquid stevia
  • (Optional: ¼ to ½ cup/40 g-80 g cacao nibs)

Instructions

Add ingredients (except nibs) to a high-speed blender or food processor. Blend until smooth, scraping the sides as needed.

Pour into a freezer-ready container and stir in (optional) cacao nibs.

Try to let as little air as possible into the container before closing the lid, to avoid crystals from forming. Place in freezer and let freeze for at least 3 hours before enjoying 🙂

Notes

Note: taste-test this before you take it out of the food processor/blender to make sure it’s sweet enough.

  • Author: Coach Marty