Low Carb Almond Butter Fat Bomb Ice Cream
⏱ Prep: 2h 12min🍳 Cook: N/A✅ Ready: 2h 12min
839
Calories
15.3g
Net Carbs
13.5g
Protein
62.6g
Fat
This almond butter ice cream makes for a creamy dairy free frozen dessert.
How to Make It
Step 1
Add the almond butter, coconut oil, vanilla and syrup to a food processor and blend until well combined.
Step 2
Add the milk a little at a time and blend until you have a completely smooth, creamy and thick liquid. You may need to scrape the sides down as you go to make sure the almond butter does not stick.
Step 3
Pour the ice cream into a clean loaf tin or deep freezer proof dish.
Step 4
Cover and freeze for a minimum of two hours or until set. Remove from the freezer 5 minutes before serving to soften a little.
Ingredients
- Almond Milk, Vanilla Or Other Flavors, Unsweetened
1-½ cup
- Almond Butter, Unsalted
1 cup
- Vanilla Extract
1 teaspoon
- Coconut Oil
½ cup
- Maple Flavored Syrup by Lakanto
⅓ cup