Three of my favourite flavours combined…chocolate, almond and coconut in ice cream form! Creamy, luscious, with chewy fudgy sugar free chocolate chunks!
I love a good vanilla ice cream…but I am all about my mix ins these days. Toasted nuts, coconut…a little goes a long way, a lot makes for an epic scoop! I’ve been experimenting with quite the few flavours. I officially am not a fan of ice creams that are predominantly fruit flavoured. Even a roasted strawberry concoction didn’t win me over. Give me chocolate, nut or coconut based and I’m pretty much hooked at first bite.
In actual fact it’s less of a bite and more a licking the spoon just before it hits the freezer in soft serve form for final freezing. Ice cream making is still a weekly habit even without the helping hand of an ice cream maker. I reckon if I had a bowl that fit in my freezer or even better one of these awesome machines that you just plug in and get straight to churning ice cream making would be made at least two or three times a week…I’d most definitely need an overflow freezer.
Though I know I’d have quite a few delighted takers that would happily help me make my way through it at a rate of knots.
This ice cream originally was going to have some of those keto cups chopped in to chunks strewn through it but I devoured each and every single one, one day after the other leaving me slightly traumatised to find I had none left of an evening when a chocolate craving hit. They were truly beautiful!
I decided to whip up a batch of fudge. But not just any fudge…a sugar free chocolate almond butter fudge with added buttery goodness! Ghee, coconut butter, cacao powder, almond butter and powdered stevia…a little vanilla and salt, whisk, pour, set, devour!
Or chop it up in to little chunks and stir it through your ice cream once it’s at the end of the churning process. The cashew coconut fudge is one of my favourites but I’ve been trying to cut back on the amount of honey in my treats that I consume daily. Sugar on occasion is fine, it’s good…ok it’s amazing but I’d rather not be eating extra unnecessarily each and every day.
This one is similar in consistency, a little firmer thanks to the ghee but given a few minutes at room temperature and it becomes more creamy, melt in the mouth…and if you leave it for a little two long melt all over your hands as well! Sure what’s chocolate without a little mess…a chocolate moustache is a sign of enjoyment, a compliment to the chef or your own fair two hands, and sometimes plain unavoidable.
The flavour of the fudge is incredibly distinct…the buttery-ness of the ghee really shines through in the best way possible…once you’re a fan! Sweet, chocolaty but not overly so. I actually made a double batch and kept the rest in the fridge for munching on during the week. Best decision ever! To keep it dairy free you could sub out the ghee for coconut butter (as opposed to oil!). If you use coconut oil it will melt far too quickly on you and is probably best kept in the freezer as opposed to the fridge.
Having filled my free from work weekend to the brim, apart from a little ice cream making, bacon frying and scrambling of eggs very little cooking was done…and I did resort to one mighty bowl of ice cream for dinner on Saturday night. It just had to happen…sometimes you just have to give in and at least I know it’s made it good for me wholesome ingredients. A final thorough taste test before sharing the recipe if you will!?
The almond butter replaces my usual go to of soaked cashews in the ice cream base. A roasted nutty undertone, complimented beautiful by the thick rich full fat coconut milk. This batch has been well and truly demolished…though I have another variation waiting to be taste tested this evening.
Summer nights are just meant to end with ice cream!
What’s your favourite ice cream mix in??? Or do you prefer plain and simple flavours?
Almond Butter Chocolate Fudge Chunk Ice Cream
Prep Time: 4 hours + Overnight
Cook Time: 5 minutes
Keywords: blender raw dessert snack gluten-free grain free low-carb low-sodium paleo soy-free vegetarian almond butter coconut milk honey
Ingredients (8 servings)
- 2 cans full fat coconut milk
- 3/4 cup (180g) 100% all natural unsweetened organic almond butter
- 1/2 cup (110g) raw honey
- 1/2 tbsp vanilla extract
- 2 tbsp arrowroot starch
- 2 tbsp rum/vodka or alcohol of choice (prevents it from freezing to a solid block; will soften much more readily for easier scooping once left out for 10 -15 minutes before eating!)
- 1/2 to 3/4 of a batch of chocolate almond butter fudge
Mix together 1/4 cup (60ml) of coconut milk and the arrowroot powder until smooth.
Blend together all other ingredients with the exception of the fudge and rum/vodka or alcohol of choice in a high speed blender. Add to large pot and gently bring to the boil. Stir in arrowroot mixture. Leave to simmer for a couple of minutes.
Whisk in alcohol of choice, place in a jug and allow to cool to room temperature. Place in the fridge to chill for at least a couple of hours.
If using an ice cream machine churn ice cream in frozen bowl according to manufacturers instructions. Once thick and soft serve consistency stir in chocolate almond butter fudge chunks!
Place ice cream in dish or loaf tin of choice, cover with parchment paper or cling film touching the surface to prevent ice crystals forming.
Freeze for at least a couple of hours before serving. Leave to sit at room temperature for 10-15 minutes before scooping.
Served topped with a drizzle of almond butter and some extra almond butter fudge chunks if desired!