Vegan SunButter Chocolate Sunflower Ice Cream

The All Natural Vegan

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Start to Finish: 30 minutes

Servings: 4 servings

Ingredients

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  • 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

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  1. Begin by adding the dates to a medium bowl and covering completely with water. Let soak for about 3 hours.
  2. 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.
  3. Pour into the ice cream machine and churn for about 30 minutes.
  4. Once churned, place in a freezer-safe container and create caramel swirls with the SunButter.
  5. Freeze overnight, scoop and serve!
  • 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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