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Vegan Almond Butter Ice Cream

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3½ cups almond milk or coconut milk
¾ cup honey or brown rice syrup
½ cup Justin’s® Classic Almond Butter
1 vanilla bean, split, seeds scraped out and bean reserved
½ teaspoon salt
2 teaspoons arrowroot powder whisked into 2 tablespoons almond milk
4 Justin’s® Dark Chocolate Peanut Butter Cups, chopped


  1. In heavy saucepan, combine milk, honey, almond butter, scraped vanilla bean and pod and salt. Bring to simmer whisking constantly.

  2. Remove 2 tablespoons hot mixture into small bowl. Add arrowroot mixture and whisk until smooth; pour back into saucepan, whisking in and bringing back to simmer 1 minute. Remove from heat. Remove vanilla bean pod. Pour mixture into bowl. Cool to room temperature, about 1 hour. Refrigerate until thoroughly chilled.

  3. Scoop thickened top layer off and discard. Freeze mixture according to ice cream maker manufacturer’s instructions, adding chopped peanut butter cups at the end of processing.