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?
- 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.