You don’t have to go out and buy an ice cream machine or churner in order to enjoy homemade ice cream. As long as you have a blender or food processor and a freezer-safe container, you can enjoy a guilt-free dessert such as this recipe. Sure, peanut butter and chocolate ice cream is highly popular, but not everyone is a fan. Some people are also allergic to peanuts, so having an almond butter ice cream is the next best (and safest) option, provided there are no additional nut allergies.

A nut butter ice cream is such a simple concept, but packs a lot of flavor. Nut butters are naturally creamy and thick, so they help make the raw vegan ice cream a little creamier, acting similarly to frozen bananas. The dates in this recipe also help thicken the ice cream, but make sure that you soak them for one to two hours prior to blending them with the rest of the ingredients. The soaking process helps soften them, making the job a little easier on your blender. If you plan to use a food processor or have a VitaMix, you don’t have to soak your dates for longer than 15-30 minutes.

The almond butter primarily flavors this ice cream, and the flavor may change depending on the almond butter you use. Your choices are limited for almond butter since you have to use raw almond butter while cleansing. That said, different brands typically taste different. No matter which raw almond butter you use, one thing is for certain: this raw ice cream is absolutely delicious and creamy. We hope you love it as much as we do. How could you not? It’s a great source of healthy fats, protein, omega-3s, magnesium, and other vitamins and minerals.