Yes, yes, yes. As a chocolate and almond butter fiend, this ice cream recipe could not excite me more! I’ve never heard of such a combination, so I can’t wait to try it. It’s dairy and refined sugar-free, too. Image and recipe via Primal Palate.
Yields 1 pint
- 16 fl oz Coconut Milk, full fat
- 1 tsp Pure Vanilla Extract
- 1/2 cup Almond Butter
- 1/2 cup Organic Coconut Butter, sifted
- 3 Egg Yolks
- 3/4 cup Grade B Maple Syrup
For instructions, go here.