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Vegan SunButter Chocolate Sunflower Ice Cream

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Vegan SunButter Chocolate Sunflower Ice Cream

Ingredients

  • 1 cup medjool dates
  • 1 cup water
  • ⅔ cup No Sugar Added SunButter
  • 1 teaspoon vanilla extract
  • 1 tablespoon tapioca syrup
  • ¼ cup cacao powder

Directions

  • Begin by adding the dates to a medium bowl and covering completely with water. Let soak for about 3 hours.
  • Add the soaked dates, SunButter, cacao powder, vanilla extract, and tapioca syrup together in the blender. Blend on high for 1-2 minutes until it is silky smooth, and there are no chunks of dates.
  • Pour into the ice cream machine and churn for about 30 minutes.
  • Once churned, place in a freezer-safe container and create caramel swirls with the SunButter.
  • Freeze overnight, scoop and serve!

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