Sunbutter Fudge Ripple Dairy-Free Ice Cream

Name: Sunbutter Fudge Ripple Dairy-Free Ice Cream
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters dairy-free chocolate chips; 473 milliliters full-fat canned coconut milk; 1 teaspoons guar gum; 237 milliliters cashew milk or hemp milk; 118 milliliters soft pitted medjool dates (soaked first if they are dry); 1 pinch pinch sea salt; 1 Tbsp real vanilla extract

This recipe serves 6. One portion of this dish contains roughly 3g of protein, 20g of fat, and a total of 251 calories. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up dairy-free chocolate chips, sea salt, medjool dates, and a few other things to make it today. It will be a hit at your Summer event.

Instructions

Heat the coconut milk in a small saucepan until it just begins to simmer.

Ingredients you will need

Coconut Milk

Equipment you will use

Sauce Pan

Pour the hot coconut milk over the chocolate chips in a bowl to melt them.Stir to combine, and set aside.

Ingredients you will need

Chocolate Chips

Coconut Milk

Equipment you will use

Bowl

Add the coconut milk, and dates to a high power blender or food processor, and puree until creamy and smooth.

Ingredients you will need

Coconut Milk

Dates

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Hemp Milk

Sunflower Seed Butter

Guar Gum

Vanilla

Cashews

Salt

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.

Ingredients you will need

Ice Cream