If you’re a fan of cookie butter and/or cookie butter ice cream, you better listen up. This recipe is the real deal. Unfortunately, cookie butter isn’t the most healthy thing we can consume. But luckily for you, there is a new and healthier version of this sweet treat in town: granola butter. Many questions are probably running through your head at this very moment, which may or may not include the following: What on earth is granola butter? Is that even healthy? What does it taste like?
A UC Berkeley alumna herself, Ali Bonar has implemented real ingredients and the perfect mixes of spices to make one of the most delicious spreads on the market. Can we get a “Go Bears”? And with a nutritional science degree, Bonar sure does know a thing or two about food, so you can bet that this tasty spread is also healthy. Brain like Berkeley or brain like Berkeley? This spread definitely gives me Teddy Graham vibes, and if you’re like me, you’ll be all about it. And if you’re not, it’s time for you get the memo and hop on this bandwagon. This healthy alternative is super tasty on its own, but even more so in ice cream form. Nothing says “summertime” like a cold and refreshing treat!
Chances are you don’t have an ice cream maker at your disposal (because I definitely don’t). Keeping that in mind, I’ve created a recipe that doesn’t require an ice cream maker. Because let’s be honest — nobody has time for that! Try out this creamy dairy-free ice cream (that’s right, vegan and lactose-intolerant folks, I’m thinking of you all) with granola butter swirls, topped with granola. And even if you can inhale dairy products like it’s nobody’s business, this one’s for you, too.
Recipe: Granola butter ice cream
Prep: 15 minutes
2 14 oz. cans full-fat coconut milk
¼ cup agave
½ cup almond milk and a little extra
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of salt
½ cup Granola Butter
¼ cup of your favorite granola
Chill a freezer-safe bowl for 10 minutes. Pour the two cans of coconut milk into the chilled bowl. Using a hand mixer, blend the coconut milk until it is smooth. Combine the agave, almond milk, vanilla, cinnamon and salt to the base and blend until well-incorporated.
Transfer mixture into a freezer-safe container. Take the granola butter and combine with a splash of almond milk to make it less thick. Slowly pour the granola butter into the base. Using a chopstick or skewer, roughly swirl the granola butter into the base. Cover with foil and place in the freezer. Leave in the freezer for 4 hours or until it has started to thicken to the consistency of soft serve ice cream.
At this point, you can give the ice cream a good stir to incorporate the granola butter more, as some of it may have settled at the bottom. If your heart desires, you can add a couple more spoonfuls of granola butter to the ice cream. Using a chopstick or skewer, run through the mixture to create swirls. Sprinkle your favorite granola on top of the mixture and put back in the freezer until it reaches a stiffer consistency.
Grab a bowl and enjoy a scoop of this delicious ice cream! If you would like, you can top it off with more of your favorite granola or even some berries!
So here’s to a healthier (and arguably more delicious) alternative to cookie butter. Say goodbye to cookie butter and hello to granola butter!
Contact Allison Fong at [email protected].