Paleo Almond Butter Molasses Ice Cream
13.5 oz can
Golden Barrel Blackstrap Molasses
grass fed gelatin
almond butter, unsalted and unsweetened
Before you begin, make sure ice cream bowl has been freezing for at least 24 hours.
In a small sauce pan, add the coconut cream, maple syrup and molasses. Whisk until smooth. Sprinkle the gelatin on top and let bloom for about 5 minutes.
Whisk the gelatin in, add in the almond butter and salt and turn the heat to medium. Heat until warmed through, but not boiling. Turn off heat and add vanilla.
Pour into a container and refrigerate until cool- 4 hours to overnight.
Pour the cooled mixture in your ice cream maker and follow manufactures direction on churning. Mine took about 15 minutes.
Eat ice cream immediately for the consistency of soft serve, or scoop it into a loaf pan and freeze for a more solid ice cream.
Remove from the freezer 5 minutes before scooping to let it soften.
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