Chocolate Almond Butter Ice Cream

Holy cow I feel like I’ve made a lot of food today.  Ahh, just like any other day I guess!  Readers: today has been the long awaited day.  The day that we let ourselves go, paint the town red, kick up our heels, throw caution to the wind, let our hair down and treat ourselves to things that are not bad for us, but are only recommended in moderation if optimum health is a focus.  Alright, I’m just gonna say it — to all you fellow girls out there — am I the only girl in the world that wishes for a six pack?…and I don’t mean of your favorite beverage.  Six packs are not impossible for girls, and they’re not just man’s territory when it comes to goals.  I, ladies, wish for a six pack.  And that is why, this is my one treat for the month.  I will let you in on a little secret – six packs don’t come from working out; they come from continued discipline in eating correctly.

But for today — I give you Chocolate Almond Butter Ice Cream the Paleo Way.   

Ingredients

  • 1.5 cans of full fat coconut milk
  • 1/2 c. unsweetened 100% cocoa powder, sifted
  • 1/2 c. pure maple syrup (Grade B, preferably)
  • 3 egg yolks, (keep the whites for an omlet or something in the morning)
  • 2 tsp. pure vanilla extract (read your ingredients on this – you will find all sorts of crap in there – all you want is vanilla bean extractives and alcohol)
  • pinch of salt
  • 1/2 c. raw almond butter (again, there will be added sugar in most brands.  Choose one that is just raw almonds in their natural oil)
  • Toppings of your choice; I chose raspberries and slivered almonds

Process

  1. Combine coconut milk, cocoa powder, syrup, yolks, vanilla and salt in a large saucepan.

    All ingredients added.

    All ingredients added.

  2. Wisk continuously over low heat until it starts to foam a bit and bubble.
  3. Pour into a glass dish, preferably one with a lid.
  4. Let mixture gradually come to room temperature before placing it in the refrigerator.

    Mixture cooling before being placed in the refrigerator

    Mixture cooling before being placed in the refrigerator

  5. Keep in refrigerator for at least 2 hours, but this can be kept much longer – even up to 24 if you need it to.
  6. Pour mixture into your ice cream maker, and let run for about 15 minutes.
  7. After 15 minutes, add almond butter and run in machine for another 5 minutes or so.

    Ingredients churning in the mixer after the almond butter has been added.  I told Jason that from a glance this picture kinda looks like his butt.  Inappropriate for the blog?  Yeah, probably.

    Ingredients churning in the mixer after the almond butter has been added. I told Jason that from a glance this picture kinda looks like his butt. Inappropriate for the blog? Yeah, probably.

  8. At this time you can eat the ice cream the way it is, but my machine makes more of a soft-serve and I enjoy my ice cream much more compact.  I place mine in a dish and freeze for another 30 minutes before scooping.
  9. Top with whatever goodies you would like!

I just want to say that after the carrot cake pancakes for lunch and now this…I really am tired of sweets for a while!  I’ll happily wait for our next occasion.  So long chocolate, so long maple syrup…had a great time, nice talkin’ to ya!…we shall meet again…I will miss you!  Byeeeee!!!

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