This Paleo Almond Butter Ice Cream is smooth, rich, and irresistibly tasty. Dairy-free and naturally sweetened, it’s an ideal treat for warm days.
Some people question whether molasses fits a paleo approach, but blackstrap molasses is a natural sweetener with minerals and relatively low sugar. It can be a nutrient-dense addition to recipes when used thoughtfully. In this recipe it pairs beautifully with almond butter to create a deep, caramel-like sweetness without overwhelming the finished ice cream.
With warm weather here in Michigan, I pulled out my ice cream maker and made this almond butter molasses ice cream — and it did not disappoint. It churns up ultra-creamy with a balanced sweetness and a pleasant molasses note. If you like almond butter, you’ll love this.
Ingredients for ice cream
This recipe is straightforward. Two ingredients that make a big difference in texture are gelatin and coconut cream. Gelatin helps prevent iciness and keeps the ice cream smooth; the coconut cream contributes richness. If you can’t find canned coconut cream, use two cans of full-fat coconut milk and scoop the thick cream from the tops.
Almond butter and molasses are an unexpected but excellent pairing. The molasses flavor is present but not overpowering, giving the ice cream a warm, complex sweetness. If you think you don’t like molasses, this recipe may change your mind.
Making and storing ice cream
You can enjoy this immediately after churning for a soft-serve texture, or transfer it to a loaf pan and freeze until firmer for scoopable servings. This recipe makes a modest batch; double it if you want more. I use a Cuisinart ice cream maker and it churned this mixture in about 15 minutes.
This ice cream is naturally sweetened and dairy-free but delivers the creamy satisfaction of traditional ice cream. If you enjoy paleo desserts, try some of the other flavors I’ve developed for more variety.
Other paleo ice cream ideas:
- Chocolate Almond Butter Ice Cream
- Pumpkin Ice Cream
- Dairy-Free Strawberry Ice Cream
- Vegan Butter Pecan Ice Cream
- Cinnamon Roll Ice Cream
- Gluten-Free Cookie Dough Ice Cream
Almond Butter Ice Cream
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Ingredients
- 1 can coconut cream
- ¼ cup maple syrup
- 2 ½ tablespoons blackstrap molasses
- 1 teaspoon grass-fed gelatin
- ⅓ cup almond butter
- ¼ teaspoon salt
- 1 teaspoon vanilla
Instructions
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Before you begin, make sure your ice cream bowl has been freezing for at least 24 hours.
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In a small saucepan, combine the coconut cream, maple syrup, and molasses. Whisk until smooth, then sprinkle the gelatin on top and let it bloom for about 5 minutes.
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Whisk the gelatin into the mixture, add the almond butter and salt, and heat over medium until warmed through but not boiling. Remove from heat and stir in the vanilla.
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Pour into a container and refrigerate until completely cool, about 4 hours or overnight.
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Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions; mine took about 15 minutes.
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Serve immediately for soft-serve texture, or transfer to a loaf pan and freeze for a firmer scoopable ice cream.
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If frozen solid, remove from the freezer about 5 minutes before scooping to soften slightly.
Nutrition Information
