Vegan Almond Butter Ice Cream

Enjoy the best of almonds with this creamy vegan almond butter ice cream! It’s sweetened with fruits and you’ll only need a blender to craft this delight. No churn needed! Healthy and yummy all throughout!

Course Dessert

Cuisine American

Keyword healthy dessert, ice cream, vegan ice cream

Prep Time 5 minutes

Freezing Time 6 hours

Total Time 6 hours 5 minutes

Servings servings

Calories 287kcal

Equipment

blender (see our review - best smoothie makers)

Ingredients

Ice Cream:

1½ cups unsweetened vanilla almond milk
3/4 cup soft dates pitted
1 cup creamy natural almond butter
½ teaspoon salt
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract or ¼ teaspoon raw ground vanilla bean

Add-Ins:

3 tablespoons chopped dried fruits cherries, dates, and/or apricots are so good!
3 tablespoons chopped almonds

Instructions

Place all ice cream ingredients in a high-powered blender and pulse until the mixture is smooth and homogenous. Throw in the add-ins and process a few more times to mix them through.
Transfer the mixture into a freezer-safe container. Cover and place in the freezer until firm, about 5 to 6 hours.
To serve, thaw out the ice cream first on the counter for a few minutes before scooping. Enjoy!

Notes

Keep in mind that every time you thaw ice cream, ice crystals form. Thus, it might be a good idea to portion your ice cream into individual servings so you won’t have to thaw the whole batch every time. Otherwise, if freezer space would be an issue, you may store your ice cream in a large container but just make sure to wipe the lid, especially underneath it, so it doesn’t form and drop ice crystals into the ice cream.

Nutrition