5 ingredient almond butter & jelly nice cream (2 methods)

5 ingredient almond butter & jelly nice cream (2 methods)

It’s almond butter jelly time, almond butter jelly time. Add in a baseball bat. 

Do you remember when the switch from peanut butter to almond butter became a thing? I think it’s one of those things that just happens overnight without you watching, kinda like the world turning. DEEP.

I haven’t made homemade nice cream in a while. I think Mr. CN and I went a little crazy back in the spring experimenting with new flavors and deciding if we could every sell ice cream as a business. Answer: NO. I had zero desire to eat ice cream for a while after testing and having 5,231 mini pints in our freezer. I couldn’t believe that there were nights when I actively said no to ice cream. Who was I? But ya know, our lives ebb & flow. Sometimes a lot more than we think.

It’s so funny when you are in the middle of something you have little perspective on what is going on in your world. This is where it gets sticky when someone asks for advice or wants to know your opinion on life happenings or big decisions. It can get frustrating to give your perspective and have it ignored, and duh, you also don’t wanna see your friends and family going through tough times. So we usually wanna try and fix it. But in doing so we can cause some serious static, which is not necessarily a bad thing. After all, uncomfortable situations is where we make our biggest gains in inter and intra personal relationships. It allows us to reflect, assess our perspective, and ask some bigger questions.

I can be pretty cynical and impatient (read also intolerant of people who don’t do things my way), but it is something that I am hyper aware of. Lately instead of passing judgement on others, I am putting myself in their shoes and wondering why they made a certain decision, do things a certain way, or live a certain lifestyle. I have been trying to come about working with others and accepting them for who they are. Thanks to daily journaling in the a.m. with my warm mug of lemon water (so much better than it sounds) I feel like I am so much more present and mindful throughout the rest of my day. Practicing compassion has led me to be so much less stressed, anxious and just enjoy day to day life happenings.

And from this I am learning to practice self-compassion as well. I am practicing giving myself more free time to lie on my carpet and stare at the ceiling, go for longer walks, eat as much summer fruit as I possibly can, spend more time in my bra & underwear away from mirrors, and to explore new careers & passions without having a linear path to follow. I’m being a little bit more like a pair of leggings than a pair of skinny jeans, and I’m beginning to be much more comfortable.

I would love to know what every one does to practice self-compassion. Comment below to share your practices.

Almond butter & jelly nice cream

2 cans full fat coconut milk or coconut cream
6 soft pitted Medjool dates (soften in hot water for a few minutes if hard)
1 tsp. sea salt
1/4 c. very creamy natural salted almond butter (TJ’s ab is great for this recipe!)
1 tbsp. coconut oil (this helps the almond butter swirls stay firm)
2 tbsp. raspberry, cherry, or strawberry jam/jelly (I love TJ’s raspberry jam for this recipe!)

Method 1:
Place contents of 2 cans, dates, and sea salt in a high-speed blender. Transfer to a freezer safe container and whip every 45 minutes for 2-3 hours. Combine the almond butter & coconut oil together in a bowl. In the last hour, swirl in the almond butter and jelly.
*If you have an ice cream machine add the swirls of almond butter & jelly in the last 5 minutes the machine runs to get swirls.

Method 2:

Freeze the coconut milk in ice cube trays the night before. The day of making the ice cream, place the frozen coconut milk, dates, and sea salt in the blender and run until creamy. (You may want to let the ice cubes sit out for 2-3 minutes before doing this). Once your coconut milk has an ice cream consistency transfer to a container. Combine the almond butter & coconut oil together in a bowl. Swirl in almond butter & jelly with a knife or handle of a spoon. Serve immediately or place in the freezer to harden up for an hour or so.

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