Cooklist AI

Creamy Almond Butter Fudge Ripple Ice Cream (Vegan & Paleo)

Name: Creamy Almond Butter Fudge Ripple Ice Cream (Vegan & Paleo)
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 2 large bananas, ripe but not overripe; 1.5 cups unsweetened creamy almond butter; 1 cup unsweetened almond milk; 1.5 tablespoons pure maple syrup; 1 teaspoon pure vanilla extract; 1 cup almond butter chocolate fudge spread

Treat yourself to a creamy homemade almond butter fudge ripple ice cream that keeps it delicious and health-conscious. This vegan, paleo, and refined-sugar free dessert features just 5 easy-to-get ingredients. It's the perfect no-churn delight to create that taste of indulgence.



6 hr 10 min

TOTAL TIME

408

CALORIES

$1.16

PER SERVING

Creamy Almond Butter Fudge Ripple Ice Cream (Vegan & Paleo)

Ingredients

6 INGREDIENTS

9 SERVINGS

2 large bananas

ripe but not overripe

1 1/2 cups unsweetened creamy almond butter

1 cup almond milk

unsweetened

1 1/2 tbsp pure maple syrup

1 tsp pure vanilla extract

1 cup almond butter chocolate fudge spread

Directions

10 STEPS

10 min

PREP TIME

6 hr

COOK TIME

6 hr 10 min

TOTAL TIME

Prepare a freezer-safe container that's about the size of an 8 x 4 inch loaf pan. Lining with parchment paper is optional but it may make removal easier.

Peel the bananas and cut them into chunks. Add these chunks and the almond butter into a blender. Blend on high until you achieve a smooth consistency.

Add the almond milk, maple syrup, and vanilla extract to the blender. Blend again until well combined and creamy. Try not to over blend, as this may form air pockets in the ice cream.

Pour the blended mixture into your prepared container. Smooth out the top and set aside.

Stir the almond butter chocolate fudge spread to soften it. Spoon tablespoons of the spread across the top of the ice cream mixture.

Using a fork or the handle of a spoon, gently swirl the fudge spread into the ice cream to create a ripple effect. However, mixing it all the way through isn't necessary.

Cover the ice cream with a tight fitting lid or plastic wrap. Ensure the wrap is pressed down lightly on the surface to reduce the amount of air while it freezes.

Freeze for at least 6 hours, or ideally overnight, for the best result.

Once completely frozen, the ice cream is ready to be served. As it can be quite firm, letting it soften for a few minutes before scooping might help.

Any leftover ice cream should be stored in the freezer, tightly covered.

Health Info

Macros

31g

CARBS

28g

FAT

10g

PROTEIN

Allowed on these diets