You can tell that this ice cream is mostly almond butter, but that's a pretty delicious way to taste. It's a tiny bit on the stiff side though, so I might add another half a cup of almond milk next time. Nicole the vegan approves, Laura the dairy-eater approves as well.
2 c almond milk
1 cinnamon stick
3/4 c Mexican cocoa mix (sweetened)
3/4 c brown sugar
1.5 c creamy almond butter (1 jar)
1 t vanilla
Place the almond milk and cinnamon stick in a medium saucepan, and turn the heat on to medium-low. Stir in the cocoa mix and brown sugar until dissolved, 1/4 c at a time. Stir in the almond butter and vanilla until the mixture is thick, smooth, and hot (aw yeah). Remove the cinnamon stick and refrigerate until cold. The oil from the almond butter separated out; stir it back in. Churn and freeze.