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December 21, 2018
This creamy no-churn ice cream recipe is dairy-free and packs an extra protein punch that makes it the perfect dessert choice for your diet and your family!
1 Carefully open your refrigerated coconut milk or cream and spoon out the coconut solids at the top. (Save the liquid for smoothies!)
2 In a medium mixing bowl, use an electric mixer to mix together the coconut solids, protein powder, cacao powder, vanilla, and sweetener until thick and creamy, about 1 minute.
3 Freeze in covered glass dish or metal loaf pan for one hour.
4 Drizzle almond butter in swirls over chilled ice cream and stir lightly to combine. (Don’t overdo it, or you’ll lose the ripples of almond butter.)
5 Freeze another 4-5 hours before serving, until firm and scoopable.
6 Keep covered in your freezer for up to 6 weeks.