almond butter cup ice cream
The way I see it, you have two choices. Stare at this picture for a few minutes and imagine how flippin’ good it is. Or make it yourself. Hopefully you have an ice cream maker. If not, good luck with your bag full of ice.
For lack of time, I made impromptu almond butter balls dipped in melted dark chocolate, but you could also make a bunch of my almond butter cups instead.
Raw milk and cream not only make this ice cream easier to digest, but also so much more creamy and rich. Milk straight from the udder – the way grandma and grandpa used to do. If you can’t get raw milk where you live, high quality [organic] whole milk will do.
Don’t forget to share.
- If you do not already store your almond butter in the fridge, chill enough for this recipe a few hours in advance of making this recipe. Or put in the freezer until it firms up.
- In a medium sauce pan, heat the cream and milk over low heat. Whisk in the sugar and continue to stir until combined. Add the vanilla, sea salt and eggs. Whisk until eggs are completely incorporated. Remove from heat.
- Transfer to a bowl and allow to cool to room temperature. Cover and chill for 3-6 hours or overnight.
- Turn on your ice cream maker and pour in, following the manufacturer’s directions.
- While the ice cream is churning, melt the chocolate in a small saucepan over low heat. Make sure it doesn’t get too hot. Remove from heat and allow to cool slightly.
- Roll the almond butter into small 1/2″ balls. Dip them quickly in the chocolate, covering on all sides and place on a plate. When you have made all of the balls, place the plate in the freezer until the ice cream is ready. There will be leftover chocolate.
- When the ice cream is ready, pour in the leftover melted chocolate and allow this to churn into the finished product. Turn off the ice cream maker and transfer the ice cream to a large food storage container. Mix in the peanut butter balls, seal and place in the freezer for thirty to sixty minutes or until ice cream is desired consistency.