1/4 cup Droste cocoa powder
2 Tbs Artisan almond butter
Blend on high until it reaches a smooth consistency, 1-2 minutes.
Add mixture to ice cream maker. Let it churn for about 20-30 minutes.
If you don’t have an ice cream maker, add to a loaf pan and put in the freezer for 4-6 hours.
Store in ice cream storage container.