One thing I really love about this ice cream is that it freezes well, meaning you can easily freeze this and scoop it out again in a matter of minutes. It's so creamy and flavorful thanks to the almond butter and salt. Or feel free to use your favorite nut or seed butter. Or peanut butter. Up to you!
Almond Crunch Topping
Preheat your oven to 325°F (165°C or gas mark 3) and line a baking sheet with parchment paper or non-stick baking mat. Blend all the ingredients together and pour the almonds onto the baking sheet and bake for 10 minutes. Cool and break into pieces to serve. I wrap the almonds in a kitchen towel and smash them a bit with a hammer.
Recipe by Recipes for Grain-Free Gluten-Free Specific Carbohydrate Diet
Article at https://comfybelly.com/2014/02/salted-almond-ice-cream-no-churn/
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