Sunbutter Fudge Ripple Dairy-Free Ice Cream


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.

Sunbutter Fudge Ripple Ice Cream - Dairy-Free, Vegan, Soy-Free, Peanut-Free

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Fiona Elliott on

    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?

  2. 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!

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