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

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.
4
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
Bananas
2 large bananas
ripe but not overripe
Unsweetened Creamy Almond Butter
1 1/2 cups unsweetened creamy almond butter
Unsweetened Almond Milk
1 cup unsweetened almond milk
Pure Maple Syrup
1 1/2 tbsp pure maple syrup
Vanilla Extract
1 tsp vanilla extract
Almond Butter Chocolate Fudge Spread
1 cup almond butter chocolate fudge spread
Directions
10 STEPS
10 min
PREP TIME
6 hr
COOK TIME
6 hr 10 min
TOTAL TIME
1
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.
2
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.
3
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.
4
Pour the blended mixture into your prepared container. Smooth out the top and set aside.
5
Stir the almond butter chocolate fudge spread to soften it. Spoon tablespoons of the spread across the top of the ice cream mixture.
6
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.
7
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.
8
Freeze for at least 6 hours, or ideally overnight, for the best result.
9
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.
10
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
VEGETARIAN
Contains these allergens
TREE NUTS
MILK
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Frequently Asked Questions
Which milk should I use for making ice cream?
Why is my homemade ice cream icy?
How do I make my ice cream creamier?
Why does my ice cream taste too sweet?
Can I make ice cream without an ice cream maker?
Does homemade ice cream have to have eggs?
Can I make an ice cream with scaling milk and cream?
What is the key to a smooth and creamy homemade ice cream?
How can I prevent ice crystals in my homemade ice cream?
How can I best incorporate mix-ins into my homemade ice cream?