Layering the ice cream with the fudge creates a delicious ripple when you scoop this rich ice cream. Please note that the Prep time is hands on time only. Allow time for the ice cream to chill and churn.
Author: Kelly Brozyna
Recipe type: Dessert
Cuisine: American
Serves: about 1¼ quarts (5 cups)
Ingredients
Fudge Ripple
⅓ cup dairy-free chocolate chips
⅓ cup full-fat canned coconut milk
Dairy-Free Sunbutter Ice Cream
2 cups full-fat canned coconut milk
½ cup soft pitted medjool dates (soaked first if they are dry)
1½ cups unsweetened dairy-free milk beverage
¼ cup SunButter (sunflower seed butter)
1 tablespoon vanilla extract
½ teaspoon guar gum (see post above)
Pinch sea salt
Instructions
Fudge Ripple
Pour the chocolate chips into a heat safe bowl.
Heat the coconut milk in a small saucepan until it just begins to simmer.
Pour the hot coconut milk over the chocolate chips and let them sit for 30 seconds.
Stir until melted and smooth.
Dairy-Free Sunbutter Ice Cream
Add the coconut milk, and dates to a high power blender or food processor, and puree until creamy and smooth.
Add the milk beverage, SunButter, vanilla, guar gum, and salt, and puree until creamy and smooth.
Freeze the mixture for about 1 hour or refrigerate until cold, about 2 hours.
Process the mixture in your ice cream maker per your manufacturer's directions.
Once the ice cream maker has finished, layer the ice cream with the ganache in a freezer-safe container.
Cover and freeze until hard enough to scoop, about 4 hours.