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Almond Butter Crunch Ice Cream

 Almond Butter Crunch Ice Cream
Here’s a little secret….I am ADDICTED to almond butter. From the first time I tasted it, I kind of fell to my knees. For me it’s so much better tasting than regular peanut butter, just no comparison.

And since it’s my birthday, I wanted to make something I loved, just for me. Let’s face it, I’m not really into having birthday’s anymore, I don’t want to get any older. But it is a nice day to enjoy the things I love.

My favorite way to eat almond butter is slathered on a banana. It’s the best snack ever. I love it’s complex and creamy taste. Have you ever tried it with toasted coconut? It’s kind of awesome.

This is also one of those ice creams you can throw together within an hour. Since there are no eggs it goes directly from the mixer to the ice cream freezer in just minutes.

Almond Butter Crunch Ice Cream scooped
For the crunch, I just added one of my favorite granolas. Please note the almonds you see in the first picture were picked out of the granola and not sent through the ice cream machine (that would not work, however you could stir them in if you wanted). Only the granola oats were sent through. I also used vanilla bean paste because I think it really stands out in a recipe and you get all those vanilla bean bits.

Almond Butter Crunch Ice Cream an ice cream rich in flavor
Hope you can make this soon. If chocolate and almonds is your thing, a sprinkling of mini chocolate chips would work well too.

Print Recipe

Almond Butter Crunch Ice Cream

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 1-1/4 quarts

Ingredients

  • 1 cup almond butter
  • 3/4 cup sugar
  • 1/2 teaspoon table salt
  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 teaspoons vanilla bean paste or regular vanilla
  • 1 cup vanilla almond crunch granola (large almonds removed) or your favorite granola

Directions

  • Add almond butter, sugar and salt to the bowl of a stand mixer. Blend on medium speed for at least five minutes. Add cream, milk and vanilla and mix another 2 minutes until fully incorporated.
  • Add cream mixture to the freezer bowl of your ice cream maker and freeze according to manufacturer's directions. Right before removing add your favorite granola and let mix in. (If your granola has large chunks, just stir it in rather than pour into the ice cream maker while it's running.)
  • Place into a container when done and freeze for another 3 hours in the freezer.

Two Years Ago: Birthday Sheet Cake

Comments

  7. This looks like such a special treat! Love the addition of granola for a nice little crunch! Hope you’re enjoying a few scoops on your special day! Happy Happy Birthday!

    Reply

  8. Happy birthday! This ice cream looks so delicious. I’m munching on almonds as I type this.

    Out of curiosity, what brand of almond butter do you use? They sometimes taste really different, and I’d love to know what a good one is.

    Reply

  13. Happy Birthday lady! I wish I could say the same thing about almond butter I am much more of a peanut butter fan. However, maybe this ice cream would change my mind 🙂

    Reply

  20. This is a brilliant recipe….for something a little different I added some broken up honeycomb instead of the granola….mmmm this was delicious. Thank you so much for the recipe

    Reply

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