An easy no-churn Almond Butter Chocolate Fudge Chunk Ice Cream made with simple wholesome ingredients. Â It’s dairy free, Paleo, and vegan with no refined sugar, yet tastes decadently delicious!
Ah, Monday! Â Despite working basically all weekend long, it was a great one for me. Â I learned a couple of things – on the fitness front and on the recipe/food front. Â I will get to that in a minute. Â First, I want to make sure you are fully informed about the Cherry Chocolate Chip Banana Bread from yesterday. Â It’s Paleo + nut free and oil free and not one to miss!
Now, back to what new knowledge I acquired this weekend.
The first happened on my run this morning. Â I learned that even though I’m only running 20-ish miles per week, I am in fact fit enough to outrun a bee in a 100m race.
I kid you not with the 100m, this bee was quite the persistent fella (lady?) Â He (or she) wanted nothing more than to be IN MY EAR for those 100m and obviously I wanted no part of that. Â So I ran, fast, like I haven’t run in literally months, away from this flipping bee. Â He (or she) finally gave up and just let me be (lol) and now I know I can still run fast – I just need to be chased, is all.
Moving on a few hours later, I learned something else. Â I learned that hands down, my best recipes happen on the weekends.
I think it’s because I put less pressure on myself to “perform” and can disguise my recipe testing as “making healthy things for my family.”  Which, I guess I’m also sort of doing, except I think we all know by now that although everyone is free to take what they want, I’m mostly cooking for my 4th child – the blog – AKA Paleo Running Momma.
Do I sound crazy yet? Â Crazy is as crazy does and so, yes, I’m raising my hand. Â But it’s fine. Â I wound up making two “surprise” awesome recipes this weekend and now I can share one of them today! Â Even though I have at least 5 unshared recipes ready to go, I had to cut into the schedule and bring you this yum-mazing ice cream.
But really, I HAD TO! Â You see, this is no ordinary Paleo ice cream (um, at least I hope it’s not), it’s easy, no churn, almond butter banana chocolate fudge chunk ice cream that you need to know about ASAP.
This is so easy to make – for real.  The entire recipe – base plus mix ins – is only 6 ingredients total.  All you need is a blender, no ice cream maker required!  You also need a freezer, which I’m sure you have, since despite eating Paleo we are not actually cave-people.  Which means we need to freeze things like freezer fudge, burger patties, and now – this almond butter chocolate fudge chunk ice cream.
Seriously, if you can make a smoothie then you can make this ice cream. Â So let’s do it! Â I’m going to celebrate by eating another bowl of the batch in my freezer right now.
Almond Butter Chocolate Fudge Chunk Ice Cream {Paleo & Vegan}
Almond Butter Chocolate Fudge Chunk Ice Cream {Paleo & Vegan}
Ingredients
For the Ice Cream
- 2 medium size bananas ripe but not overripe
- 1 and 1/3 cups unsweetened creamy almond butter
- 1 cup unsweetened almond milk
- 1 and 1/2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
For the Fudge
- 1/4 cup unsweetened cream almond butter
- 1/2 cup Enjoy Life Brand dark chocolate morsels these are dairy free and soy free
- 1/2 tsp pure vanilla extract
Instructions
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Prepare an 8 x 4 inch loaf pan or freezer safe container by lining with parchment paper if desired*
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Put the bananas and almond butter in a blender and blend on high until smooth. Add in the almond milk, maple syrup and vanilla and blend again, until combined and creamy but not too long (less blending will prevent air pockets from forming in the ice cream.)
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Pour the mixture into your prepared loaf pan or container and set aside. To make the fudge, melt the chocolate chips in a small microwavable bowl in 15-30 second increments, stirring between each one until just melted.
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Stir the 1/4 cup almond butter into the melted chocolate until thick and smooth, then stir in the vanilla.
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With a spoon, take "chunks" of this fudge mixture and drop into the ice cream mixture (it's in the container but hasn't been frozen yet) until you use up most of it or until you're content with the amount in the ice cream.**
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Take plastic wrap and tightly wrap the ice cream, pressing down lightly on the surface to eliminate as much air as possible while it freezes. For best results, freeze for at least 6 hours/overnight.
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Once completely frozen, "break" the fudge mixture into the ice cream by gently stirring. This will allow you to create the "perfect" size fudge chunks for you 🙂 Scoop into a bowl and serve right away. Store the leftover ice cream tightly covered with plastic wrap in the freezer. Enjoy!
Recipe Notes
*I used this loaf pan and did not line it. Depending on what you use, lining with parchment might make for easier cleanup.
**How do drop the fudge in won't matter, since once it's frozen you can break up lumps and mix to create chunks that fit your preference!
What I Used to Make My Almond Butter Chocolate Fudge Chunk Ice Cream
Hope you guys enjoy this as much as I am! Â If you’re looking for more Paleo ice cream recipes, try one of these!
Chocolate Chip Cookie Ice Cream Sandwiches
Banana Sunflower Butter Chocolate Ice Cream Bars
What’s one thing you learned this weekend?
Ever have to “race” with bugs in the summer?
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Glad you won your race with the bee:) We were sitting on our porch on Saturday and there were some persistent flies that wanted to be right around my head. The ice cream recipe looks delicious! I could see how it would be less stressful to create recipes on the weekends than during the week.
So much less pressure even though it’s mostly in my head! And the mosquitos kill me in my backyard.
We saw a hornet the size of an antelope on Saturday while we were walking. Or, Alex did, but I trust him. I think most things are just better on the weekends–none of that rushing around nonsense.
Totally – I love non-rushing weekends and need them. A hornet would get me to lift cars and sprint hills if I had to.
Wellll.
If you sound crazy then you are exactly precisely my brand of crazy.
We are IN IN IN to make this in the Texas heat.
I can’t even imagine the Texas heat right now. You’re strong!
You are just killing it with these recipes! As my patience with bugs this summer has gotten so low, I can imagine I would sprint like never before to get away from that bee.
Thanks 🙂 and yes I’d probably be able to do crazy stuff to get away from bees.
ohhh I totally want to make this with pb. I know it won’t be paleo but still, looks so yummy and easy. I usually make individual banana soft serves with the pb and chocolate but I would love to use my loaf pan to make a big serving. and I love that it doesn’t require an ice cream maker! I hate bugs, I’m glad you outran the bee without it stinging you!
This would be awesome with PB and would taste just like pb cups 🙂 I like that with a larger amount I can just store it in the freezer as if I bought it. Less work! And oh man the bugs. They are bad when it gets humid/no wind.
Any weekend that includes this is bound to be a great one! And seriously, thank goodness for freezers. 😀
Without a freezer I’d be spending a lot more time at the grocery store lol 🙂
I’ve always said that I do my best running when I’m being chased 😛 And thank you for making me crave ice cream at 7am. I’m normally a simple vanilla girl, but this has all my favourite flavours and sounds perfect.
I say this is healthy enough for breakfast if you choose to go that way 🙂 I am a fudge chunk lover so I just had to!
I’ve become rather immune to bugs…even bees…I usually just don’t care anymore….most of the time! Hahahaha!
And…YAYYY ice cream! This look soooo good!
Thanks! Not sure I’ll ever be immune to bees, although I’m less afraid than I used to be 🙂
I like how you called the blog your fourth child. It shows how much you care about providing great content for us! Thanks 🙂
Aw thank you that is so sweet! I definitely put the work into it so very nice to know it’s appreciated 🙂
This is genius! I’ve wondered if almond milk works in ice cream- thanks for giving me something tried and true so I don’t ruin it in my attempts. 🙂
And yes your bee story reminded me of running while camping one summer and a swarm of bees kept following my head!
I find that the almond milk + banana + nut butter combo makes the best dairy free ice cream! Sunflower butter is also so good too.
Seriously drooling over this right now! I have been eating “nice cream” on the regular lately and definitely need to add this to my rotation 🙂
It’s a good one, I think you’ll love it!
Found this recipe at just the same time my husband and I were contemplating how to make a banana ice cream with taste but no refined sugar. Am definitely going to try it out!
Ooh I hope you like it!
Would this recipe work without the banana? I’m highly allergic to bananas and most paleo ice cream recipes have bananas! :/
Hi Leah,
I hope you don’t mind my jumping in but there is a paleo vanilla almond butter recipe on Pinterest that is sweetened without banana. It is made with coconut milk, almond butter, and honey for the sweetener. I made mine in an ice cream maker; and it was amazing! So, so good. I hope this link works for you…
https://www.pinterest.com/pin/492510909235965149/
This recipe looks so good, can it be made in an ice cream maker? Thanks!
i haven’t tried but I don’t see why not – let me know if it works!
I was hoping the banana flavor would get masked for my daughter, but she could still taste it. My son, husband and I sure enjoyed this though. Thank-you!
I made it the taste is good
But the texture doesn’t look like the photo