4 Ingredient Almond Butter Paleo Ice Cream (keto, Vegan)

1 (13.66 oz) can full-fat coconut milk

¾ cup unsalted, natural creamy almond butter or homemade almond butter

2 teaspoons pure vanilla extract or almond extract (I used 1 of each)

4 tablespoons pure maple syrup, OR one of the keto-friendly sweeteners listed below* (more if you like it sweeter)

14-20 drops liquid monkfruit extract (20 is delightfully sweet)

4 tablespoons keto maple syrup (more if you like it sweeter)

16-20 drops liquid stevia (I used 18)

Add all ingredients to a food processor or blender: coconut milk, almond butter, extract and sweetener.
Blend until smooth. Periodically scrape down the sides of the blender/processor.
Pour into a freezer-friendly container, such as this reusable ice cream tub or these portion control mini ice cream containers. Cover and place into the freezer.
Freeze for 3-6 hours, until firm. Enjoy! If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.
3 Ingredient Cashew Ice Cream
Homemade Vegan Vanilla Ice Cream Recipe

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 10m