4-Ingredient Almond Butter Paleo Ice Cream (Keto & Vegan)
This creamy, nutty, and naturally sweetened almond butter ice cream is the perfect guilt-free treat! Made with just four simple ingredients, it’s paleo, keto-friendly, and vegan. No ice cream maker required—just blend, freeze, and enjoy.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes + 3–6 hours freezing
- Yield: 10–12 1x
- Category: Dessert
- Cuisine: Paleo, Vegan
Ingredients
Scale
- 1 (13.66 oz) can full-fat coconut milk
- ¾ cup unsalted, natural creamy almond butter (store-bought or homemade)
- 2 teaspoons vanilla extract or almond extract (or 1 teaspoon of each for depth)
- 3–4 tablespoons pure maple syrup OR one of the following keto-friendly sweeteners:
- 14–20 drops liquid monkfruit extract
- 3–4 tablespoons keto maple syrup
- 16–20 drops liquid stevia
Instructions
- Blend Ingredients: In a blender or food processor, combine coconut milk, almond butter, vanilla/almond extract, and your chosen sweetener. Blend until smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated.
- Transfer to Container: Pour the mixture into a freezer-safe container. Smooth the surface with a spatula for even freezing.
- Freeze: Cover tightly and freeze for 3–6 hours until firm. For softer ice cream, check around the 3-hour mark.
- Serve: If frozen overnight or longer, let the ice cream sit at room temperature for 30–60 minutes to soften before scooping. Enjoy as-is or with toppings like chopped nuts or a drizzle of almond butter!
Notes
Serving Suggestions:
- Serve in bowls with fresh berries, a sprinkle of cacao nibs, or a drizzle of melted dark chocolate for an extra treat.
Tips & Tricks:
- For extra creaminess, use coconut cream instead of coconut milk.
- Adjust sweetness to taste by adding more drops of liquid sweetener if needed.
- If you don’t have almond butter, cashew butter or sunflower seed butter works as a substitute.
Storage & Reheating:
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for about 30 minutes before serving to soften for easy scooping.