Almond Butter Chip Ice Cream

Summer is here and we decided to experiment with the old ice cream maker. You may see a few ice cream recipes over the next few months. Here is one that I have been wanting to make for a while:

Almond Butter Chip Ice Cream


2 c. French vanilla soy creamer

1 1/2 c. almond milk

1/3 c. brown sugar

1/2 c. fresh ground almond butter

2 T. arrowroot powder

1/2 cup toasted chopped almonds
1 bar dark chocolate bar, in shavings or ground up in the food processor
1/4-1/2 cup additional almond butter to swirl in.

Mix ¼ cup of almond milk with the 2 tablespoons of arrowroot and set aside.

Combine soy creamer, remaining almond milk, and brown sugar in a saucepan and heat. When hot, whisk in almond butter so it is thoroughly incorporated. Raise the heat and bring the mixture to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped nuts and chocolate shavings in the last five minutes of freezing.

As you put the ice cream into a container to store in the freezer, occasionally add some dollops of almond butter into the mix.