Make this! Easy Sunbutter ice cream.
This is a super easy allergy-friendly ice cream recipe that takes almost no time to prepare. If you can measure coconut milk and Sunbutter, you can make this.
I was flipping through my Vegan Scoop book again over the weekend and the peanut butter recipe gave me the idea to substitute Sunbutter. We love our Sunbutter in this house.
(Side note: our giant sunflowers finally opened up and Alden’s eyes nearly popped when I told him that’s where they get seeds to make Sunbutter. Shazam, kid!)
Ok, so Sunbutter was the first substitution. Next, I replaced the soy creamer for some of my homemade coconut milk. (I’m sure canned would totally work too. But right now, I’m kind of obsessed with making coconut milk.)
Other than that I followed the recipe as the book suggests. However, since the Sunbutter contains sugar, in my next batch I’ll reduce the amount of sugar I use. The final ice cream was RICH. Ritchy Rich. Although, no one really seemed to mind.
(And yes, Alden’s nails are painted blue. They did it at school. He loves it, I … love it less.)
Super simple Sunbutter ice cream
- 2 cups coconut milk
- 3/4 cup smooth Sunbutter
- 1/8 cup + 1 Tablespoon brown sugar (originally called for 1/4 cup)
- 1 Tablespoon vanilla
Heat the milk, Sunbutter and sugar on the stove until it comes to a low boil (make sure the Sunbutter is nicely melted and not chunky). Remove from heat and add vanilla.
Chill the mixture until cool in the fridget (2-3 hours) or cheat and use the freezer. (I totally use the freezer… just don’t forget it in there!)
Pop your chilled mixture into your ice cream maker for about 25 minutes.