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.

Obviously the star here is the Sunbutter (Most Happy Name for a Spread award?) That’s the ingredient that makes it so creamy. And keeps it so creamy even after freezing. And keeps it so swirly in the cup without melting into a blob 0.5 seconds after serving. So it’s pretty important.

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

1. Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
2. Pour into an ice cube tray or mini muffin pan and freeze overnight.
3. The next day, combine all the ingredients in a blender and blend until smooth, adding milk and using the tamper as necessary.
4. Serve immediately or transfer to a piping bag and swirl into cups/cones.
5. ...........................................

for full recipes please see : www.feastingonfruit.com

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