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Vegan Almond Butter Ice Cream, with Cherry Swirl

March 30, 2015 By Bibi Rodgers 5 Comments

 

Vegan Cherry Bakewell Flavour Almond Butter Ice CreamI am seriously proud of this Almond Butter Ice Cream recipe. It’s totally dairy free and free from refined sugar but it’s as delicious as anything you would get from a gelataria, I promise. I am often proud of what we accomplish with Veggie Runners, but this one is totes my Atticus Finch, my Holden Caulfield.

The cherry swirl is optional, but adds a fantastic Cherry Bakewell note to the proceedings (Excellent burlesque name: Cherry Shakewell).

I was lucky enough to receive an ice cream maker from my future sister-in-law for christmas, but you could still make this without, using a bit of elbow grease. It won’t be quite as smooth, but it would still be delicious. If do eat mostly plant-based and eat a lot of ice cream, you’d practically make money by buying an ice-cream maker – £7 for a tub of vegan ice cream, ouch. Plus, you get to experiment with fantastic flavour combinations like these. I keep turning to my very favourite food book, The Flavour Thesaurus, for inspiration. I’m working on a cardamom, vanilla and pistachio number at the moment…

It isn’t a literary classic but this recipe is one for the ages. Please pin it, share it, and most of all MAKE it. You’ll love it, I guarantee.

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Vegan Almond Butter Ice Cream, with Cherry Swirl
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Vegan Almond Butter Ice Cream with a Cherry Swirl
Author: Bibi Rodgers
Recipe type: Treats
Serves: 3ish servings
Ingredients
  • 200ml full fat coconut milk
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 tbsp amaretto
  • 100ml almond milk
  • pinch of salt
  • Handful of cherries, frozen or fresh
Instructions
  1. Blend all of the ingredients except for the cherries until smooth.
  2. Either churn in an ice cream maker, or put into a freezerproof dish and freeze, taking it out and really stirring it up every half an hour until creamy consistency.
  3. If using the cherries, mush them up in a separate bowl and drain away any excess juice (not into the drain, probably right into your mouth would be best). Stir carefully through the ice cream and return to the freezer.
  4. Take it out and let it sit at room temperature for 5 minutes before serving.
3.2.2929

 

Related posts:

Vegan Cranberry Tiffin
Cannellini Bean & Roast Carrot Salad with Halloumi
Maple and Pecan Protein Balls

Filed Under: Cooking, Recipes, Treats Tagged With: almonds, dessert, ice cream, maple syrup, nut butter, treats, Vegan

« Vegan Black Bean and Sun Dried Tomato Dip
Vegan Savoury Crumble »

Comments

  1. Lauren (@PoweredbyPB) says

    March 30, 2015 at 10:10 pm

    Need.

    Reply
  2. Katie Earp says

    March 31, 2015 at 1:05 pm

    Hi, this looks amazing! I don’t have an ice cream maker so would have to freeze, how long do you think it will take to make if I am checking it every half hour?

    Reply
    • Bibi Rodgers says

      April 17, 2015 at 8:18 am

      Hi Katie,

      David Lebowitz (a really great food writer) recommends freezing for 2-3 hours, but I’d leave a bit longer, particularly if you have guests coming or anything like that.

      Please do comment and let me know how you get on.

      Reply

Trackbacks

  1. Vegan Bread and Butter Pudding says:
    April 17, 2015 at 3:32 pm

    […] in the layers. We served this with peanut butter ice cream, a slight variation on Bibi’s Vegan Almond Butter Ice Cream. Turned out to be the perfect taste combo and upped the protein content […]

    Reply
  2. Five Great Vegan Protein Recipes – Veggie Runners – chief-plan.com says:
    October 16, 2017 at 11:16 am

    […] Vegan Almond Butter Ice Cream […]

    Reply

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Meet Bibi & Jayne
Award-winning food and fitness blog. One of The Guardian's Top 10 Vegetarian Blogs. Jayne and Bibi Rodgers - vegetarian runners, plant based fitness, mother-daughter, marathon running, veggie-cooking chatterboxes. Find out more

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