Almond Butter Cup Ice Cream


This ice cream came about when I was having some crazy chocolate cravings. I don’t normally crave ice cream, but it was an unseasonably hot day, I wanted chocolate and ice cream and had neither readily on hand. I had to make my own!

You can easily use store bout peanut butter cups in this recipe, but if you’re like me and can’t really handle peanut butter… and can’t really handle having chocolate in the house as it will all be eaten! Then these are the treats for you 😉

Almond Butter Cup Ice Cream (serves 2)
Almond Butter Cups
1/4 cup of cocoa powder
1 tbsp of coconut oil
1 tbsp of maple syrup
a few tsp of almond butter

Melt the coconut oil in a small pot on the stove. Add the cocoa powder and maple syrup and mix until combined. Using 8 mini muffin liners, add just enough of the chocolate mixture to coat the bottom. Put this in the freezer for 10 minutes to harden. Remove them from the freezer, then add a bit of almond butter (not quite 1/4 tsp) into each one and pour the remaining chocolate evenly between them. Store in freezer until ready to eat… if you can wait 😉


Chocolate Almond Butter Ice Cream
2 frozen bananas
1 heaping tbsp cocoa powder
1 heaping tbsp of almond butter
1 tbsp of maple syrup
1/4 cup of coconut milk (or your nut milk)

Add all of the ingredients to a food processor and pulse until combined.


Pour the ice cream evenly between 2 bowls and put 4 almond butter cups on top of each. Very refreshing on a hot day and a great way to feed the chocolate cravings.



16 thoughts on “Almond Butter Cup Ice Cream

    1. I agree with Johanna, it’s so warm here for this time of year! I could really go for a bowl of this almond butter nicecream and a few of those almond butter cups too, looks so good Kimmy <3

    1. If you don’t have time to make the almond butter cups, you could just buy them as well. I’ve made this with Justin’s pb cups and it is quite delicious ;p Thanks Kari!

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