Dairy Free Sun Butter Fudge Ripple Ice Cream Recipe (Vegan)

Back when Kelly Brozyna set her free Dairy-free ice cream book, she shared with us this sample Dairy-Free Sunbutter Fudge Ripple Ice Cream Recipe. It’s a rich, yet remarkably healthy frozen dessert made with a luxurious blend of sunflower seed butter and coconut milk, and swirled with decadent dairy-free chocolate. We recently updated this post.

Dairy-Free, Healthy, Plant-Based, Hypoallergenic, and Paleo Sun Butter Fudge Ice Cream Recipe!

Decadent, dairy-free and nutritious Sunbutter Fudge Ripple Ice Cream

Kelly is known for infusing healthy ingredients into all of her recipes and for using natural sweeteners, like coconut sugar, apple juice, honey, agave nectar or dates. That said, you might want to make substitutions or you might have questions about the ingredients. So we address some FAQs right off the bat.

What can I replace the dates with?

You can substitute another sweetener, such as sugar, brown sugar, coconut sugar, honey, agave nectar, or maple syrup. I would start with 1/2 cup, test the taste and add more if needed. Keep in mind that the mixture will taste a little less sweet when frozen. I would avoid using any other fruit in place of dates. Dates are very sweet. Half a cup of bananas, for example, wouldn’t provide enough sweetness, no matter how ripe they were.

What is guar gum? Is it mandatory?

Guar gum is a thickener extracted from guar seeds. Its function is similar to that of xanthan gum, but it is more often used in creamy applications. For this sun butter ice cream, it both binds and thickens, avoiding ice crystals and a hard texture. You can substitute the xanthan gum or, if necessary, you can omit it.

How is this recipe nut-free?

The FDA caused widespread confusion when it decided to label coconuts as tree nuts, simply because the word “nut” appears in the name. Coconuts are actually drupes (fruits) and not nuts. And studies have shown that people with tree nut allergies are no more likely to be allergic to coconut than anyone else. See our article on Coconut vs Nuts for more information.

Can I use another alternative to “butter”?

Technically, you can use peanut butter, almond butter, cashew butter, soy butter, pea butter, or any other peanut butter alternative of your choice. Just keep the flavor profile in mind and make sure it suits your dietary needs.

Dairy-Free, Healthy, Plant-Based, Hypoallergenic, and Paleo Sun Butter Fudge Ice Cream Recipe!

Special Dietary Notes: Dairy Free Sun Butter Fudge Ice Cream

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. It is also possibly Paleo-friendly. Just be sure to choose the dairy-free chocolate chips and milk drink that meets your dietary needs.

Dairy Free Sun Butter Fudge Ripple Ice Cream

Author:

Type of recipe: Dessert

Kitchen: American

  • ⅓ cup dairy-free chocolate chips
  • ⅓ cup canned whole coconut milk
  • 2 cups canned whole coconut milk
  • ½ cup pitted soft medjool dates (soaked first if 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 of sea salt
  1. Pour the chocolate chips into a heatproof bowl.
  2. Heat the coconut milk in a small saucepan until it begins to simmer.
  3. Pour the hot coconut milk over the chocolate chips and let sit for 30 seconds.
  4. Stir until melted and smooth.
  1. Add the coconut milk and dates to a high power blender or food processor and puree until creamy and smooth.
  2. Add milk beverage, SunButter, vanilla, guar gum, and salt, and puree until creamy and smooth.
  3. Freeze mixture for about 1 hour or refrigerate until cold, about 2 hours.
  4. Process the mixture in your ice cream maker according to your manufacturer’s instructions.
  5. Once the ice cream maker is done, layer the ice cream with the ganache in a freezer safe container.
  6. Cover and freeze until hard enough to pick up, about 4 hours.

Portion: ½ cup calories: 192 Big: 14.4g Saturated fat: 9.4g Carbohydrates: 14.5g Sugar: 10.6g Sodium: 80mg Fiber: 2.8g Protein: 2.6g

3.5.3229

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