SunButter Ice Cream Paleo Vegan

A delightful blend of rich sunflower seed butter and creamy coconut, this paleo vegan ice cream is a guilt-free indulgence perfect for summer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dessert, Snack

Cuisine: Paleo, Vegan

Calories: 250

Main Ingredients

8 pieces Medjool dates, pitted Ensure these are soft and fresh for the best sweetness and texture. If they’re too firm, soak them in hot water for a few minutes before using.
1/3 cup SunButter (sunflower seed butter) Any seed butter will work, but make sure it’s 100% sunflower seeds with no added sugars or oils.
13.5 oz coconut cream (or full-fat coconut milk) Look for BPA-free cans for quality, and ensure it's chilled for optimal texture.
2 tsp vanilla extract High-quality vanilla makes all the difference.
1 pinch salt Enhances the flavors beautifully.
1/4 cup miniature chocolate chips (or finely chopped chocolate) Opt for dairy-free chocolate to keep it vegan.

Preparation

Soften the dates: Start by soaking your pitted Medjool dates in boiling water for 5-10 minutes.
Blend with SunButter: Drain the dates and add them to a food processor along with the sunflower seed butter. Blend until you achieve a smooth paste.
Add the remaining ingredients: Pour in the coconut cream, vanilla extract, and a pinch of salt. Blend on high until the mixture is creamy.
Churn to perfection: Pour your ice cream base into an ice cream maker and add the miniature chocolate chips. Churn for 15-20 minutes until it reaches a soft-serve consistency.
Freeze if desired: Enjoy immediately as a soft treat, or pour into a freezer-safe container and freeze for 1-2 hours for a firmer texture.

Store in an airtight container in the freezer for up to a month. If too hard after freezing, let it sit for a few minutes before serving.