No-Churn Almond Butter Fudge Ice Cream {Paleo, Vegan}

INGREDIENTS

2 14 ounce cans

coconut milk (full fat (either chilled or room temp))

2/3 cup

pure maple sugar (coconut sugar can be used as well, color will be darker)

1 cup

coconut cream ((or thick part of a chilled can of coconut milk)

1/3 cup

smooth almond butter

1 1/2 tbsp

pure vanilla extract

1/4 tsp

fine grain sea salt

1/3 cup

smooth almond butter

1 tbsp

coconut oil (melted)

1 tbsp

pure maple sugar (sweeten to suit your tastes)