Dairy-Free Sunbutter Fudge Ripple Ice Cream
Prep time
Cook time
Total time
Recipe and gorgeous photo from Dairy-Free Ice Cream by Kelly Brozyna. Please note that the Prep time is hands on time only. Allow time for the ice cream to churn.
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Fudge Ripple
Sunbutter Dairy-Free Ice Cream
  • 2 cups full-fat canned coconut milk
  • ½ cup soft pitted medjool dates (soaked first if they are dry)
  • 1½ cups cashew milk or hemp milk
  • ¼ cup SunButter (sunflower seed butter)
  • 1 tablespoon real vanilla extract
  • ½ teaspoon guar gum
  • Pinch sea salt
Fudge Ripple
  1. Pour the chocolate chips into a heat safe bowl.
  2. Heat the coconut milk in a small saucepan until it just begins to simmer.
  3. Pour the hot coconut milk over the chocolate chips and let them sit for 30 seconds.
  4. Stir until melted and smooth.
Sunbutter Dairy-Free 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, vanilla, guar gum, and salt, 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 https://www.godairyfree.org/recipes/vegan-sunbutter-fudge-ripple-ice-cream