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prep time
2 h 12 min
cook time
0 min
ready time
2 h 12 min
Low Carb Almond Butter Fat Bomb Ice Cream
This almond butter ice cream makes for a creamy dairy free frozen dessert.
No ice cream maker or churning required, this is a quick and easy option for a simple after dinner treat.
Net Carbs
15.3 g
Fiber
26.4 g
Total Carbs
91.2 g
Protein
13.5 g
Fats
62.6 g
839 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Milk, Vanilla Or Other Flavors, Unsweetened
1-½ cup
Almond Butter, Unsalted
1 cup
Vanilla Extract
1 teaspoon
Coconut Oil
½ cup
Maple Flavored Syrup by Lakanto
⅓ cup
Recipe Steps
steps 4
2 h 12 min
Step 1
Add the almond butter, coconut oil, vanilla and syrup to a food processor and blend until well combined.Step 2
Add the milk a little at a time and blend until you have a completely smooth, creamy and thick liquid. You may need to scrape the sides down as you go to make sure the almond butter does not stick.Step 3
Pour the ice cream into a clean loaf tin or deep freezer proof dish.Step 4
Cover and freeze for a minimum of two hours or until set. Remove from the freezer 5 minutes before serving to soften a little.
