Prep Time: Start to finish will be roughly 16 hours including freezing your bowl and allowing time to freeze your ice cream after it is slow churned.

Slow Churn Time: About 20 minutes (depending on your ice cream maker)

Serves: 24 small bowls 

Tools you will need:

• Ice Cream maker
• Large bowl or Extra-large liquid measuring cup
• 1 Cup Liquid Measuring cup
• Whisk
• Spatula
• Freezer Safe Storage Container

Ingredients:

Whole Milk (or milk of choice)   1 ½ Cups

Heavy Cream                                  2 Cups

Maple Syrup                                   1 Cup

Almond Butter                                ¼ Cup

Vanilla Extract                                 1 Tablespoon

Instructions:

1.      Freeze the ice cream bowl for 12-24 hours.

2.    Measure all ingredients into a bowl or extra-large liquid measuring cup.

3.    Whisk together so all the ingredients are well blended.

4.   Place in the refrigerator for 30 minutes so all ingredients are cold.

5.    Attach the frozen bowl to the mixer and get the ice cream base out.  Whisk once more.

6.    Turn the mixer on to the slowest speed.  While it is running, slowly pour in the ice cream base.

7.    Keep it on a slow speed for about 15-20 minutes. 

8.    While Ice cream is mixing get your freezer safe container ready and place next to the machine, so it is easy to scoop out.

9.    Once the ice cream is thick turn the mixer off and pour it into the container, seal it and freeze for 2-3 hours until completely firm. Or you can immediately pour some in a bowl and enjoy it soft served!

Additional tips and Substitutions:

• The almond butter adds some extra creaminess to the ice cream since there are no eggs.  You can also substitute for a different nut butter.  If doing this try to find one that does not contain extra sugar because this may make the ice cream too sweet.

•         If you would rather not use maple syrup you can use sugar or honey.  I would just recommend boiling the milk first before adding it so that it will dissolve easier.  Then proceed with adding the heavy cream, vanilla, and almond.  And refrigerate all the ingredients for at least an hour so it gets nice and cold!

• You can absolutely substitute the milk.  I personally love using goat milk in mine. It increases the level of calcium for an EXTRA healthy option.  And bonus it is easier for the body to process than normal cow’s milk. Coconut milk and oat are also good options.  For those I would recommend the Silk or Chobani brand for oat milk because the fat content is high.  And for coconut I recommend a canned coconut cream, this will add a nice richness to the ice cream too.  I would stay away from almond milk because the water content is too high, and it will turn into a slushier consistency than ice cream.

o   You can substitute the heavy cream if you have issues with dairy, but it will create a less creamy and icier, ice cream that may not taste the best.