Paleo Chocolate Almond Butter Ice Cream

• Gluten free
• Paleo

• Produce

  • 6 tbsp Cacao powder

• Canned Goods

  • 2 (13.5oz cans Coconut milk, full-fat

• Condiments

  • 1 cup Almond butter
  • 1/2 cup Honey

• Desserts

  • 1 1/2 tsp Gelatin

Found on jaysbakingmecrazy.com

Ingredients

• 2 (13.5oz) cans full fat coconut milk
• 1/2 cup honey
• 1 1/2 teaspoons gelatin
• 1/2 cup almond butter
• 6 tablespoons cacao powder
• additional 1/2 cup almond butter for swirling

Directions

• Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
• In a small sauce pan, add the coconut milk, and honey. Whisk until smooth.
• Sprinkle the gelatin on top and let bloom for about 5 minutes.
• Whisk the gelatin in, add in the almond butter and cacao and turn the heat on medium.
• Heat until warmed through, but not boiling.
• Pour into a container and refrigerate until cool- 5 hours to overnight.
• Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning.
• I churned mine for 20 minutes.
• While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over.
• Scoop ice cream into pan, alternating ice cream and almond butter in layers then freeze until solid- overnight it best.
• Or eat right away, it will be the consistency of soft serve.
• Let sit out for 10 minutes at room temperature before scooping, just to make it easier.