Homemade Vegan Almond Butter Ice Cream Recipe

Homemade Vegan Almond Butter Ice Cream Recipe

This Yumbutter Ice Cream is made with just 3 simple ingredients, including our Superfood Almond Butter for an extra boost of nutrients and protein. Topped with coconut whipped cream, this frozen treat is easy enough to make in large batches for all your summer entertaining -- if you're willing to share, that is!


1 can of full fat coconut milk
1 large pouch of Yumbutter Superfood Almond Butter (or Yumbutter of choice)
1 tbsp of pure maple syrup (can also substitute for pure vanilla extract)

Add all ingredients to a blender and blend until completely smooth. Pour into a parchment lined loaf pan (or any freezer-safe container) and pop it in the freezer for at least 5 hours or until completely frozen. Remove from freezer, scoop and top with extra Yumbutter and coconut whipped cream.

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