SunButter & Chocolate Swirl Nice Cream [Top 8 Allergen Free]

There is something so amazing about this ice cream. Decadent & creamy, SunButter Nice Cream is a special treat—especially when laced with swirls of rich chocolate ganache!

I use to be a huge fan of peanut butter cups. There was something almost magical about the combination of milk chocolate and that deliciously smooth peanut butter filling. The only thing better than that, was when this candy delight was mixed into vanilla ice cream….that was something to “scream” about.

To this day, peanut butter and chocolate is a favorite when it comes to ice cream flavors but what happens if you have a nut allergy, or any other food allergy for that matter? Or if you are like me, your child has multiple food allergies and your home is now “allergy-free”? Well, at first you cry a little (or maybe a lot) and then…. you figure out a way. You figure out a way how to make it yourself.

Homemade ice cream may seem like an intimidating task to take on, however, it will surprise you how easy this no churn ice cream recipe is. Its base has only 2 ingredients, full fat coconut cream and evaporated coconut milk to be exact. That’s right, only 2 ingredients are needed for this rich and creamy base.

That’s just the beginning.

Creamy SunButter and dates are blended together with a splash of coconut milk to make the most amazing caramel-like filling. You’ll probably want to eat it all up with a spoon, but don’t just yet. Resist the urge because you’ll use it soon.

Then there’s the chocolate ganache made from dairy free chocolate and coconut oil. DELICIOUS! Layer & swirl that all together and you end up with the most amazing, allergy-friendly, nut-free ice cream ever!

SunButter & Chocolate Swirl Nice Cream
[Top 8 Allergen Free]

Ingredients:
Nice Cream Base
2 cans of refrigerated full fat coconut milk (solid parts only)
1 (8oz) can evaporated condensed coconut milk

SunButter Caramel
10 pitted dates, soaked 15 minutes then drained
1/4 cup Creamy SunButter
Splash of coconut milk

Chocolate Ganache
1 cup chocolate chips
1/4 cup coconut milk (or non-dairy milk of choice)
2 tablespoons coconut oil

Directions:
For the Base
In a large bowl, whip coconut solids until light and airy. Add in canned condensed milk and continue to whip until blended. Cover and chill until ready to use.

For the SunButter Caramel
1. Soak dates in warm water for up to 15 minutes then drain.
2. Place in a blender and blend into a paste. Add in Creamy SunButter then blend again until smooth.
3. Add a splash or two of nondairy milk to help smooth it out.

For the Ganache
1. Heat the coconut milk in the microwave. Pour it into a bowl so the heat distributes and stir in coconut oil.
2. Add dairy-free chocolate chips a little at a time, then whisk together until smooth and shiny.

How to Assemble
1. Line a 9×5 loaf pan with plastic wrap or parchment paper, and extend over the edges at least 1”.
2. Pour 1/4 cup of ganache on the bottom of the pan.
3. Spread 1/3 of the cream base carefully on top of the ganache.
4. Drop large spoonfuls of SunButter caramel sauce and ganache on top. Repeat 2 more times with another layer of cream base and toppings, ending with the toppings.
5. Swirl together toppings with a knife. Cover with plastic wrap and freeze 5-6 hours.
6. Remove from freezer and allow to sit at least 5 minutes before serving.
7. Serve it up plated and sliced or simply in a cone.
8. Drizzle with additional ganache and top with a little dairy-free whip cream if desired.

Life is just a little sweeter when you can have ice cream, isn’t it?

Nicole Dawson is a food allergy mom, Certified Health Coach, and author to the blog Xander Friendly Foods. Check out her blog for top 8 allergen friendly recipes, along with tips and tricks for those living with food allergies!