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SunButter Ice Cream with Chocolate Syrup (top 8 free)

Team SunButter

Being that I am an ice cream girl, I have made many versions of my favorite frozen dessert. Some have been winners, some have not. This SunButter Ice Cream recipe stuck and has been a regular favorite, especially on warm summer nights and when we have guests over. It’s rich and decadent, yet still healthy and cool. It’s also free of all top 8 food allergens (contains coconut) and is gluten free.

And what goes better with SunButter than chocolate? My family’s favorite way to enjoy this vegan ice cream is with a chocolate syrup poured over it. The bonus? This syrup is also top 8 allergen free and super tasty. Together you’ve got an allergy friendly summer dessert home run. Enjoy!

SunButter Ice Cream
(free from top 8 allergens + gluten free)

Ingredients:
1 can full fat coco milk (13.5 oz or 1 1/2 cups)*
1 cup coconut cream (or safe cream alternative)
1 cup sugar
3/4 cup SunButter Natural
1 teaspoon vanilla

Directions:
1. In a saucepan, combine milk and coconut cream. Bring just to a simmer and add sugar. Stirring constantly, return to a simmer.
2. Remove from heat and add SunButter to cream mixture. Stir until it is melted and return to heat.
3. With a whisk and stirring regularly, allow SunButter mixture to reach a simmer.
4. Remove again from heat and add 1 teaspoon vanilla. Whisk mixture well and leave at room temperature 30-40 minutes. Whisk again and cover.

5. Put in refrigerator for minimum of 3 hours or overnight.
6. Once you take out, mixture will have hardened slightly and will have the texture of a custard with some separation and a film on surface. With a large spoon mix and soften.
7. Pour in to ice cream maker and make according to manufacturer’s instructions (usually approximately 20 minutes). For a more firm texture, place in freezer for an additional hour before serving. I always place in freezer for at least an additional 30 minutes to firm up.

Chocolate Syrup
(free from top 8 allergens + vegan)

Ingredients:
1/3 cup brown sugar
2 tablespoons coconut oil
2 tablespoons safe milk (I used coconut)
2 teaspoons sifted cocoa powder
1/4 cup chocolate chips (I used Enjoy Life Chocolate Mini Chips)
1/2 teaspoon vanilla

Directions:
1. Combine all ingredients (except vanilla and chocolate chips) into a saucepan. Cook over medium heat, stirring consistently and until reaches a low boil.
2. Stir and simmer for an additional 30 seconds. Add chocolate chips and with a whisk stir until all melted over heat. Remove from heat and add vanilla.
3. Let sit for 5 minutes and will harden somewhat.
4. Stir before serving warm over SunButter ice cream.
Note: You can pre-make chocolate syrup. I do for parties, then throw in the microwave for 30 seconds to liquefy again.