This sunbutter ice cream recipe is creamy, delicious and made in an ice cream maker. It consists of a creamy SunButter and coconut cream base that's sweetened with dates and loaded with mini dark chocolate chips. This ice cream recipe is paleo, vegan and fruit sweetened.
I've had this idea for chocolate chip ice cream sitting on my to-do list since last summer! Finally, I got around to creating this sunbutter ice cream recipe and I'm so glad I did.
This homemade sunbutter ice cream is thick and creamy, made with 5 simple ingredients and churned in an ice cream maker. Also, unlike some dairy free ice cream recipes, this one freezes well! It doesn't get hard and icy, but keeps a fairly soft and smooth texture.
Why You'll Love this SunButter Ice Cream
- 5 ingredients - made with just a handful of healthy, minimally processed ingredients
- paleo and vegan friendly - no eggs, milk or refined sugar
- dairy free - instead of milk and/or cream, this ice cream recipe uses a SunButter and coconut cream base
- egg free - no eggs are used in this ice cream recipe
- easy to make - simply blend the ingredients and then churn in an ice cream maker
Ingredients
You can find the full recipe for this sunbutter ice cream in the recipe card below, but here's a list of the ingredients you'll need:
- dates - I used medjool dates, but any variety will work
- SunButter - aka sunflower seed butter. Unsweetened SunButter is ideal for this recipe, but any type will work.
- coconut cream - you will need the cream and the milk from a can of coconut cream, or full fat coconut milk.
- vanilla extract - for flavor
- salt - optional, but adds to the ice cream flavor
- miniature chocolate chips - I used 100% dark chocolate chips, but any variety will work. Just be sure they're dairy free if you want to keep this ice cream recipe paleo, vegan and dairy free. Chopped large chocolate chips or a chocolate bar will also work as a replacement.
How to Make SunButter Ice Cream
To make this paleo sunbutter ice cream, you'll need a food processor or high powered blender and an ice cream maker. I used my Cuisinart food processor and Cuisinart ice cream maker.
- First, soak the dates in boiling water. This softens the dates and makes for a creamier ice cream. So, boil a pot of water. Place the dates in a small ceramic bowl and then pour the boiling water over the dates so that they are fully submerged. Allow them to soak for 5-10 minutes.
- Drain the water from the dates, removing as much of the moisture as possible. I used a paper towel to help squeeze out excess water.
- Then, place the dates and the sunbutter in the food processor and blend until well mixed. See the first photo below for what this should look like.
- Next, add in the canned coconut cream (use the whole can), vanilla and salt. Mix until just combined. Over-mixing can result in the coconut cream separating. There will be small chunks of dates left in the mixture, but it will not affect the texture.
- Place the ice cream mixture into the insulated freezer bowl of the ice cream maker. Add the mini chocolate chips or chopped chocolate. Then, place the mixing paddle in the bowl, place the lid on top, plug in the ice cream maker and then turn it on to start churning.
- Churn the ice cream for 15-20 minutes.
- After churning, the ice cream has a soft-serve like consistency. You may eat as-is or scoop the ice cream into a small loaf pan and freeze. I think this ice cream is best eaten after an hour in the freezer.
Storage
Store any leftovers in the freezer in a loaf pan or storage container. Cover and freeze for up to two months.
When ready to eat, defrost the ice cream for 10-20 minutes then enjoy!
FAQ
Miniature chocolate chips are best for ice cream. I used Pascha 100% dark mini chips, but any variety will work.
Another option is to use regular sized chocolate chips, chunks or a chocolate bar. Just chop them prior to adding them to the ice cream mixture. Or, blend them into the ice cream mixture in your food processor until they are in small chunks.
This recipe only requires 15-20 minutes of churning. Some recipes will require more time, it just depends on the ingredients in the ice cream recipe.
Yes, this particular ice cream recipe requires dates to get a perfectly creamy, smooth texture that doesn't get icy after freezing.
More Healthy Ice Cream Recipes
SunButter Ice Cream (Paleo, Vegan)
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This chocolate chip sunbutter ice cream recipe is paleo and vegan friendly and only sweetened with dates. It's made in a Cuisinart ice cream maker and has a thick, creamy texture that doesn't get icy when frozen.
Ingredients
- 8 Medjool dates, pitted (125g)
- ⅓ cup Sunbutter (sunflower seed butter)
- 13.5 oz can of coconut cream (or full fat coconut milk)
- 2 tsp vanilla extract
- pinch of salt
- ¼ cup miniature chocolate chips (or finely chopped chocolate)
Instructions
- Boil a pot of water. Place pitted dates in a small bowl and pour boiling water over them so that they are fully submerged. Soak the dates for 5-10 minutes.
- Drain as much of the water as possible from the dates (I used a paper towel to try and soak up any excess water). Place the dates and the Sunbutter in a food processor or high powered blender and blend until well combined.
- Add coconut cream, vanilla and salt to the date mixture and blend until well mixed. There will be small pieces of dates left in the mixture, but this will not affect the texture.
- Pour the mixture into an ice cream maker, along with the miniature chocolate chips.
- Churn ice cream for 15-20 minutes.
- Eat as-is or freeze for 1-2 hours and then enjoy.
Notes
This recipe is made using a Cuisinart ice cream maker. Before making your ice cream, be sure the double insulated freezer bowl has been placed in the freezer for at least 8 hours, preferably overnight.
This chocolate chip ice cream recipe freezes well. It does not get super hard and icy, but stays fairly soft like "regular" ice cream. I recommend storing leftovers in the freezer up to one month. Prior to eating, defrost the ice cream 10-20 minutes.
Katie
I love this chocolate chip ice cream and hope you all do too! Enjoy!
Reg
This recipe is a keeper. Works well with almond butter as a sub for sun butter too. Delicious!
Katie
Almond butter sounds like a great swap! Thank you for leaving a review 🙂