I made this deliciously delightful dairy free Chocolate Almond Butter Ice Cream last night. I have to say there isn't much left. I used one can of full fat coconut milk and one can light but you can change it to 2 cans full fat. That is what the original recipe was from Multiply Delicious one of my favourite cooking blogs. Enjoy.
Chocolate Almond Butter Ice CreamIngredients
1 400ml can of coconut milk
1 400ml can of light coconut milk
1/4 cup cacao powder
1 ripe banana, mashed
100gms dark chocolate chopped
1/4 teaspoon sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/2 cup creamy almond butter
Warm the milk over medium heat for 5-7 minutes, then add the cacao powder, mashed banana, dark chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.
Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.
Stir in the vanilla extract, then using your ice cream maker place mixture in the bowl and follow the manufacturer’s instructions. When ice cream is almost finished, add almond butter to ice cream maker, and continue to process.
Remove from ice cream bowl to an air-tight container and place in the freezer to set. Or if you like it soft serve right away. Serve with sliced banana and chopped almonds if desired. Sprinkle with chopped peanuts.