No-Churn SunButter & Chocolate Swirl Ice Cream
No churning and no special equipment are required in this simple No-Churn SunButter & Chocolate Swirl Ice Cream – all you need is a whisk, a couple mixing bowls, and a 9- by 5-inch loaf pan. And did I mention it only consists of 5 ingredients?
The 5 ingredients in this ice cream recipe are sweetened condensed milk, heavy cream, vanilla extra, hot fudge sauce, and SunButter. SunButter, as you may know by now if you’ve been reading my blog for any amount of time, is a sunflower seed spread that can be used in basically any recipe that calls for peanut butter or nut butter. It’s a nut-free spread that has a lovely roasted flavor.
The saltiness of SunButter and the sweetness of the hot fudge sauce and condensed milk come together beautifully in this summertime dessert! You’ll love it.
Note: If you want to make this dairy-free, swap the sweetened condensed milk with sweetened condensed coconut milk and swap the heavy cream with whipped coconut cream. To make whipped coconut cream, take 2 (14-ounce) cans full-fat coconut milk and refrigerate them overnight. Skim the cream from the top of the coconut milk, into a mixing bowl. (Reserve the leftover coconut milk for another purpose, such as making smoothies.) Set the bowl with the whipped coconut cream in it and the beaters to a mixer into the freezer for 15 minutes. Remove from the freezer, add 3 tablespoons powdered sugar (if desired) and then beat the coconut cream mixture until it becomes whipped cream.
No-Churn SunButter & Chocolate Swirl Ice Cream
Ingredients
- 1 cup creamy SunButter
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy cream
- 2 teaspoons pure vanilla extract
- ½ cup hot fudge sauce
Instructions
- Whisk together the SunButter and sweetened condensed milk.
- Beat the cream and vanilla together until stiff peaks form. Fold the cream into the SunButter mixture.
- Layer the SunButter mixture into a 9- by 5-inch loaf pan with drizzles of the hot fudge sauce. Once everything is in the pan use a knife to gently swirl the fudge into the SunButter mixture. Cover with plastic wrap and freeze for at least 6 hours.
Nutrition
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