- 2 13.5oz cans full fat coconut milk
- 1/2 cup honey
- 1 1/2 teaspoons gelatin
- 1/2 cup almond butter
- 6 tablespoons cacao powder
- additional 1/2 cup almond butter for swirling
- Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
- In a small sauce pan, add the coconut milk, and honey. Whisk until smooth.
- Sprinkle the gelatin on top and let bloom for about 5 minutes.
- Get full recipe >> Paleo Chocolate Almond Butter Ice Cream @ Jay’s Baking Me Crazy