I’ve always loved ice cream. It’s cold, creamy, sweet, and refreshing. I mean, come on, what’s not to love?! I first began experimenting with making ice cream last year when my daughter, Ella, was diagnosed with a nut allergy. Soon after her diagnosis, we tried to find allergy-friendly ice cream options in the local grocery stores, but they were surprisingly difficult to find. So, we bought the Cuisinart Stainless-Steel Ice Cream Maker ($99) and decided to learn how to make ice cream ourselves.
Colin was the first one to give the ice cream maker a whirl (quite literally!). He made vanilla, chocolate, and berry cobbler swirl. They were all delicious. I wanted to try something a bit more nutritious. I made an almond butter ice cream and paired it with my Apple Crisp recipe. It turned out to be an unexpected, but yummy combo. I’ll definitely be making it again in the future.
I hope you guys enjoy this simple treat. I plan to experiment with more ice cream recipes in the future. I’m dreaming of a date-sweetened chocolate ice cream right now. I’ll keep you posted about how that one turns out!
Almond Butter Recipe
Equipment
- Ice Cream Maker
Ingredients
- 2 cups oat milk
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 1 teaspoon cinnamon
Instructions
- Mix ingredients together. I used a Vitamix blender, but I don't think that's necessary.
- Pour the mixture into your ice cream maker and follow the instructions for your machine.