Just 5 mins of prep & 4 ingredients for the creamiest almond butter paleo ice cream! No Churn, Vegan, Keto, Dairy Free.
Lately, Erik and I’ve been looking for a low-carb ice cream recipe to make for my mom. She’s not allowed to have much sugar, and she’s always looking for a way to stay full for longer… hence: keto recipes!
I’ve been working on keto aka high-fat, low-carb recipes and testing them on her to see what she thinks. I still want to keep things are whole as possible, so I’m starting with a paleo ice cream base.
So far, this 4 ingredient almond butter paleo ice cream is her favorite! Woohoo!! The best part? It’s so easy to make—you literally just throw all the paleo ice cream ingredients into a food processor, then—oops, I’m rambling already… we’ll get into this later. 😉
Are you ready to make the best creamy paleo ice cream? Let’s do it!
How to Make Almond Butter Paleo Ice Cream
Today, we’re going to learn how to make almond butter paleo ice cream without an ice cream maker! Woohoo!!
Add Ingredients
Add everything to a food processor: coconut milk, almond butter, sweetener and extract.
Blend
Blend all paleo ice cream ingredients together until smooth.
Pour
Pour keto vegan ice cream mixture into a freezer-friendly container.
Freeze
Freeze almond butter ice cream until firm.
Thaw & Scoop
Thaw until scoopable, then scoop your soon-to-be favorite keto, paleo & vegan ice cream! Whoop!
Ice Cream Recipes You’ll Love: Best Strawberry Vegan Ice Cream! • Almond Joy Paleo Ice Cream • 3 Ingredient Mango Ice Cream • Chocolate Nice Cream
Creamy Paleo Ice Cream in 4 Ingredients
- Ingredient 1: Full-fat coconut milk
- Ingredient 2: Natural, creamy almond butter or try homemade almond butter!
- Ingredient 3: Pure Maple Syrup OR a keto-friendly sweetener
- Ingredient 4: Vanilla or almond extract
How do I make this paleo almond butter ice cream keto?
To make this paleo almond butter ice cream keto, simply swap out the pure maple syrup for one of the low-carb, keto sweeteners below. Since keto is low-carb and high-fat, the rest of the ingredients stay put! Instead of maple syrup, you can use…
- Lakanto Monkfruit Sweetener Drops– Zero glycemic, zero carb, sugar-free, tastes like honey, with no bitter aftertaste (which you can get with stevia). One of my favorites! Keto, Vegan, Low Glycemic, Low Carb, Paleo, Gluten-Free.
- Liquid Stevia Drops– Zero glycemic, zero calories, zero carbs. Just be careful with using more than the amount in the recipe because stevia can leave quite the aftertaste, which can be unpleasant.
- Lakanto Maple Flavored Sugar-Free Syrup– Closest in taste to the pure maple syrup listed in this recipe. Only 1 net carb and 0 grams of sugar per 2 tablespoons. Keto, Vegan, Low Glycemic, Low Carb, Paleo, Gluten-Free, Sugar-Free.
To make this paleo almond butter ice cream a keto ice cream recipe: During Step 1 of this recipe, start with the smaller amount of keto sweetener listed on the recipe. Blend until smooth. Taste the mixture–if it’s not sweet enough, add a few more drops. Sweeten to taste, blend thoroughly and freeze!
RELATED: Chocolate Keto Ice Cream Recipe (Low Carb) | Dark Chocolate Coconut Almonds | Banana Peanut Butter Swirl Ice Cream | Almond Butter Toast
Rich ‘n creamy almond butter ice cream that’s secretly paleo, keto, vegan and dairy free!
How’ve you been enjoying all of the ice cream recipes on BB? 🙂 We’ll soon be transitioning to warmer, cozier recipes, but for now… we make ice cream! I simply cannot wait to hear what you and your loved ones think. ‘Til the next wonderful kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Delicious Ice Cream Recipes
- Keto Coconut Ice Cream
- Vegan Vanilla Ice Cream Recipe
- Best Vegan Chocolate Ice Cream
- Cashew Ice Cream
- …and learn how to toast slivered almonds for an extra special topping!
4 Ingredient Almond Butter Paleo Ice Cream (Keto, Vegan)
- Total Time: 10 minutes
- Yield: 10-12 servings 1x
Description
4 Ingredient Almond Butter Paleo Ice Cream: just 5 mins of prep & 4 ingredients for the creamiest almond butter paleo ice cream! No Churn, Vegan, Keto, Dairy Free.
Ingredients
Paleo Almond Butter Ice Cream
- 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)
- 3–4 tablespoons pure maple syrup, OR one of the keto-friendly sweeteners listed below* (more if you like it sweeter)
Keto Sweeteners – use ONE of the following, instead of maple syrup:
- 14–20 drops liquid monkfruit extract (20 is delightfully sweet)
- 3–4 tablespoons keto maple syrup (more if you like it sweeter)
- 16–20 drops liquid stevia (I used 18)
Instructions
- 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.
Delicious Ice Cream Recipes:
Notes
Storing Instructions: keep for 1-2 weeks. Before enjoying: allow to thaw for 30-60 minutes at room temperature, or until soft enough to scoop.
Quick Thaw: make sure your ice cream is in a microwave-safe container, then pop the container into the microwave. Heat in 20-second increments until soft enough to scoop.
Nutrition Information is an estimate based on the best-selling, most common brands per ingredient. Also, it’s estimated based on 12 servings per recipe, and made with liquid monkfruit extract.
Keto Sweeteners (Low-Carb, Sugar-Free, Low Glycemic)
- Liquid Monkfruit Extract: Zero glycemic, tastes like honey, with no bitter aftertaste (which you can get with stevia). One of my favorites!
- Keto Maple Syrup: Closest in taste to the pure maple syrup listed in this recipe. Only 1 net carb and 0 grams of sugar per 2 tablespoons.
- Liquid Stevia: Zero glycemic, zero calories. Just be careful with using more than the amount in the recipe because stevia can leave quite the aftertaste, which can be unpleasant.
Recommended Tools for Paleo Almond Butter Ice Cream
- Low-Carb, Keto-friendly Sweeteners: Sugar Free Maple Syrup: Lakanto Maple Flavored Sugar-Free Syrup. Plant-based Paleo Sweeteners: Liquid Stevia Drops or Monk Fruit Liquid Sweetener (with Erythritol).
- Reusable Ice Cream Containers: This tall, rectangular Insulated Ice Cream Tub fits perfectly in your freezer door. For pint-style containers: Reusable Ice Cream Tub or Mini, Portion Control Ice Cream Containers – perfect for homemade ice cream & love that they’re reusable!
- Nifty ice cream scoop: Easy to use, yields beautiful spheres of ice cream. .
- My Favorite Food Processor: Super reliable and super strong food processor. My go-to when making paleo ice cream, homemade almond butter and more.
- Prep Time: 10 mins
- Category: Dessert
- Method: Freeze
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 153
- Sugar: 1g
- Sodium: 8mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 4g, Net Carbs: 2g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: paleo ice cream, vegan keto ice cream, almond butter ice cream
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Sara Wilson says
Such an unique flavor combination, I have to give it try!
Demeter | Beaming Baker says
Can’t wait to hear what you think!
Chiemi says
Hi, Demeter! 🙂
First, thank you and Erik for the good wishes for me and my New Year, Demeter!! So happy to know that my comments bring a bright, big smile to your face!! 🙂
Second, this AMAZING ice cream recipe of yours has gotten me very excited, Demeter! I made it earlier this week, and it is SOOO CREAMY and SOOO DELICIOUS! My ice cream came out differently from yours because I didn’t have almond butter. And I felt like coffee. (I used some instant coffee powder.) So, mine became a vegan, dairy-free peanut butter coffee ice cream! 😀
Up until a few years ago, I used to eat regular, dairy ice cream all the time. But I started to avoid sugar and dairy, and I really don’t want any ice creams with mystery processed oils. So, that’s why your recipe has gotten me so excited, Demeter! I can start treating myself to healthy ice cream now!
THANK YOU VERY MUCH, as always, Demeter!! 😀
P.S.: Will check out the ice cream scoop that you mentioned.
★★★★★
Demeter | Beaming Baker says
Hi Chiemi! 🙂 1st: Yes!! And you never fail to bring yet another bright, big smile to my face. (Who couldn’t use one of those, amiright?) I hope I do the same for you. <3 2nd: Woohoo! Omigosh, I am loving the sound of your peanut butter coffee twist on my recipe. Coffee desserts are so friggin' delish--GENIUS move. Lol on the mystery processed oils--I so agree with you. Thank YOU, Chiemi, for once again stopping by and brightening BB just a bit (or actually a lot heehee). Hugs!! xoxo
Chiemi says
Hi, Demeter! 🙂
1st: Thank you!! Yes, it is mutual; your WONDERFUL reply comments bring bright, big smile to my face also!! 🙂 <3
2nd: Guess what, Demeter? I have the second peanut butter coffee ice cream in my freezer now! I agree with you about the coffee desserts. 🙂
This time, I took out my ice cream from the freezer a few times to whip some air into it with an electric mixer. I now have the ice cream scoop that you've mentioned (YAY!!), so, that made it much easier to serve also. THANK YOU for all the details and for listing your recommended tools, Demeter!! I will start exploring your other ice cream recipes later this month. 😀 SO EXCITED about making ice creams! THANK YOU for brightening my dessert life a lot, Demeter!! xoxo
★★★★★
Gabriela Guzman says
Hi,
I was wondering if I can use Coconut milk cream instead of coconut milk? have you tried? if so, did you get the same results?
Thanks
Demeter | Beaming Baker says
Coconut cream will yield a much creamier result, but it should be okay. Enjoy!
Sarah says
This looks delicious! Do you use the coconut straight from room temperature in the can? I found a coconut ice cream recipe that you put two in the fridge overnight and just use the cream and not the water.
Demeter | Beaming Baker says
Thanks Sarah! You can use coconut milk straight from the fridge or just room temperature. I know other folks like to do the chill and scooping method, but decided to skip that step to make things easier and quicker for this recipe. 😉 Hope you enjoy!
Tasha says
Thank you so much for this. I can’t wait to try it. I’m just now starting on low carb And I love ice cream, so I’m really looking forward to this.
Demeter | Beaming Baker says
You’re so welcome Tasha! I know you’re gonna love this ice cream. And keep an eye out, because I might just have a few more low carb ice cream recipes planned for the summer. 😉
Jessica says
Excited to try this! I’m Keto and dairy free and it’s so hard to find good recipes that are so simple! Look forward to more!
Demeter | Beaming Baker says
Yay! I’m so happy to hear it Jessica! I think you’re really going to enjoy this one. 🙂
Nancy says
If I used a ice cream machine would it make the almond butter ice cream creamer?
Demeter | Beaming Baker says
Hm, not sure as I haven’t tired it. Let me know how it turns out Nancy!