SUNBUTTER SOFT SERVE
I met a friend for lunch recently at a local vegan cafe, and (not surprisingly) the dessert was my most favorite part of the meal. This cafe does dairy-free soft serve made with a coconut + cashew base, and the day I was there the flavor happened to be Sunbutter. I’ve had Sunbutter before a time or two, but this was the moment I fell in love with the delicious seedy stuff.
Now obviously one swirly cupful of this creaminess was not going to be enough for a lifetime, so I had to recreate it. I don’t have a soft serve machine myself, but I do have a freezer and a blender and a deep determination when it comes to ice cream related recipe challenges. It turned out to be much easier than I was expecting. And, I’d argue, better than it’s inspiration.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.feastingonfruit.com
Now obviously one swirly cupful of this creaminess was not going to be enough for a lifetime, so I had to recreate it. I don’t have a soft serve machine myself, but I do have a freezer and a blender and a deep determination when it comes to ice cream related recipe challenges. It turned out to be much easier than I was expecting. And, I’d argue, better than it’s inspiration.
INGREDIENTS
- 15oz can full fat coconut milk*
- 1 cup (250g) No Sugar Added Sunbutter**
- 1/4 cup (90g) maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 1/2 tsp salt
- Non-dairy milk to blend (I used about 1/4 cup)
- Sunbutter Caramel Sauce
- 1/4 cup (65g) No Sugar Added Sunbutter
- 1/4 cup (90g) maple syrup
- 2-4 tbsp coconut oil
- Pinch of salt
INSTRUCTIONS
- Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
- Pour into an ice cube tray or mini muffin pan and freeze overnight.
- .............................
for full instruction please see : www.feastingonfruit.com
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