When my friend Kelly offered to share a recipe from her new recipe book, Dairy-Free Ice Cream, I couldn’t resist this luxurious Sunbutter fudge ripple ice cream. It spoke to me, merging the ideas of an allergy-friendly back to school with the lingering warm feel of summer.
As an added nutrition bonus, the base of the ice cream is sweetened only with dates – no added sugar is required! Okay, the chocolate chips are an added indulgence, but overall, this fudge ripple ice cream practically qualifies as downright healthy!
This fudge ripple ice cream recipe is naturally peanut-free, soy-free, egg-free, gluten-free, and vegan. In terms of tree nut-free, Kelly gives you the option to use cashew milk or hemp milk (there are homemade recipes for both in Dairy-Free Ice Cream). Using hemp milk would make this a nut-free delight … depending on how you view coconut …
Are you unsure about coconut for tree nut allergy issues? The food labeling requirements have caused some confusion. See this post for clarification: Are Coconut-Based Dairy Alternatives Safe for Nut Allergies?
Note: Congratulations to Holly! She won a signed copy of Dairy-Free Ice Cream in our giveaway here on Go Dairy Free. You can still enjoy the book review here.
- 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
- Heat the coconut milk in a small saucepan until it just begins to simmer.
- Pour the hot coconut milk over the chocolate chips in a bowl to melt them.
- Stir to combine, and set aside.
- Add the coconut milk, and dates to a high power blender or food processor, and puree until creamy and smooth.
- Add the cashew or hemp milk, SunButter, salt, vanilla, and guar gum, and puree until creamy and smooth.
- Freeze the mixture for about one hour or refrigerate until cold.
- Pour it into 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 bowl.
- Cover and freeze until hard enough to scoop.
7 Comments
I can’t get enough of the PB ice cream I just made but I think this vegan sunbutter version would give it a run for it’s money!
Hi there, def going to make this ice cream. I’ve never used hemp seeds before, do they give ice cream a creamyness like cashews?
Hi Fiona, when made into a hemp milk, they can be used in place of the cashew milk, but will have a stronger flavor.
ok. Does the hemp milk make it creamy?
The full-fat coconut milk and sunbutter are really what contribute to the creaminess most. You can use any non-dairy milk for the hemp milk. Kelly just prefers to use hemp milk or cashew milk, but rice, soy, almond, or flax milk will work fine, too.
Did you know that I just made my first ever batch of sunflower seed butter just a couple days ago!??!? And I’ve been eating it stright from the spoon, which is fine, but I feel like it deserves something more.
Any idea if guar could be replaced with something or just outright omitted?
Well, it could be replaced with xanthan gum, but I think you already knew that! I would say omit. It’s my understanding that gums are added to ice cream to improve consistency and help prevent “holes” where ice crystals form, but it should be pretty darn tasty and creamy without it!