Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your machine requires it. In a blender, combine the water, almond butter, maple syrup, and vanilla extract. Blend until it looks smooth and creamy.
Pour the mixture into the frozen ice cream bowl and process in your ice cream machine until it looks thick and creamy, about 30 to 35 minutes.
When the ice cream is thick, it's ready to enjoy right away for a soft serve consistency. Or, you can transfer it to an airtight container and freeze for 2 to 4 hours, for a more scoop-able consistency. Leftover ice cream can be stored in an airtight container in the freezer for up to 3 months.
This recipe makes roughly 3 cups of ice cream, so the nutrition information is for roughly 1/2 cup. This is automatically calculated, and is just an estimate not a guarantee.You can use almond milk instead of water, if you want to, but I couldn't tell a difference after testing it both ways, so it's more affordable to just use water. If you need to swap the sweetener, you can use 1/4 cup honey for a non-vegan ice cream, or 1/2 cup of coconut sugar instead of the maple syrup. Don't have an ice cream maker? You can pour this mixture into an airtight container to freeze until firm, about 6 to 8 hours, or overnight. Be sure to stir it often, every hour or so if you can, to help incorporate air into the mixture. This helps make it more creamy, rather than icy.