Almond butter chocolate swirl ice cream
Prep Time
10 mins

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 12
For the ice cream
  • 2 13.5 oz cans full fat coconut milk
  • 1/2 cup honey
  • 1 1/2 teaspoons gelatin 1 sachet
  • 1/2 cup almond butter
  • 1 tbs vanilla extract
For the fudge swirl
  • 1/2 cup almond butter
  • 1/2 cup honey
  • 1 tbs cocoa powder
  1. In a small sauce pan, add the coconut milk, and honey. Whisk until smooth.
  2. Sprinkle the gelatin on top and let bloom for about 5 minutes.
  3. Whisk the gelatin in, add in the almond butter and vanilla and turn the heat on medium.
  4. Heat until warmed through, but not boiling.
  5. Pour into a container and refrigerate until cool - 5 hours to overnight.

  6. Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning.
  7. While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
  8. Mix together the ingredients for the fudge swirl until smooth.
  9. Scoop ice cream into pan, alternating ice cream and fudge in layers then freeze until solid - overnight is best.

  10. Allow to stand for at least 10 minutes before serving.