vegan almond butter ice cream (summer simplicity)
If you desire a luscious vegan ice cream that doesn't rely on coconut for its creaminess, this is the recipe for you! I dedicate this post to my soul sister, Shelby, who requested a legume-free variant of my peanut butter ice cream (recipe coming soon).
Categorically, ice cream is my favorite thing to make, especially during this sweltering season. This recipe epitomizes summer simplicity because unlike many other vegan ice cream recipes, it does not require the step of blending and/or soaking cashews or other nuts. Rather, with a jar of creamy almond butter, a good whisk, and a little elbow grease, this dreamy queen of desserts can be whipped up without the use of a blender (though a blender can certainly speed up the process... until it's time to clean up).
While this nutty, rich goodness is pure perfection in the summertime, the warm cinnamon flavor would also lend itself well to autumn and winter feasting. This would be wonderful with a slice of pumpkin pie.
I joke that I often have a chipmunk's appetite, devouring nuts and seeds often and in abundance. I'm pretty sure these little knickknacks I inherited from my mom's early 80's stash are squirrels, but whatever the species, the sentiment is the same: when Chipmunk Mode strikes, this ice cream satisfies!
RECIPE: Almond Butter Ice Cream
- 1 1/2 cups creamy almond butter (liquid measure)
- 14 ounces unsweetened almond milk
- 1/3 cup light agave nectar (or more to taste)
- 1 teaspoon cinnamon powder
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon salt
- 5 shakes nutmeg powder
- 2 tablespoons almond or coconut oil
- Whisk or blend all ingredients until completely smooth and combined.
- Transfer mixture to an ice cream maker and churn until completely frozen (slightly thicker than soft serve is ideal).
- Devour immediately, or freeze for an hour or longer for a "harder," more traditional ice cream texture.
Serve with love!