Sunbutter Fudge Ripple Dairy-Free Ice Cream
Prep time
Cook time
Total time
Recipe and gorgeous photo from Dairy-Free Ice Cream by Kelly Brozyna.
Serves: 6 servings
Ice Cream:
  • 2 cups full-fat canned coconut milk
  • ½ cup soft pitted medjool dates (soaked first if they are dry)
  • 1-1/2 cups cashew milk or hemp milk
  • ¼ cup SunButter (sunflower seed butter)
  • pinch sea salt
  • 1 tablespoon real vanilla extract
  • ½ teaspoon guar gum
  1. Heat the coconut milk in a small saucepan until it just begins to simmer.
  2. Pour the hot coconut milk over the chocolate chips in a bowl to melt them.
  3. Stir to combine, and set aside.
Ice Cream:
  1. Add the coconut milk, and dates to a high power blender or food processor, and puree until creamy and smooth.
  2. Add the cashew or hemp milk, SunButter, salt, vanilla, and guar gum, and puree until creamy and smooth.
  3. Freeze the mixture for about one hour or refrigerate until cold.
  4. Pour it into your ice cream maker per your manufacturer's directions.
  5. Once the ice cream maker has finished, layer the ice cream with the ganache in a freezer safe bowl.
  6. Cover and freeze until hard enough to scoop.
You will need about 2 cans of regular coconut milk for this recipe.
Recipe by Go Dairy Free at