Ingredients
Scale
Vanilla Ice-cream Base
- 1 cup oat milk, OR other non dairy milk of choice
- 3/4 cup (150 g) granulated sugar
- 2 TB cornstarch
- 2 cups vegan whipping cream (contains legumes)
- 2 TB vanilla extract
- 1/8 tsp guar gum
- Pinch of sea salt
- Optional: 1 tsp seeds from 1-2 vanilla beans
- 3/4 cup (about 6 No whey SB cups) crushed sunflower butter cups,
OR Homemade Freezer—friendly Sunbutter Balls:
- 8 oz sunflower butter, no sugar added
- 8 oz dairy-free dark chocolate
- 1–1 1/2 TB maple syrup (just enough for balance, not sweetness)
- 3 TB olive oil
Homemade Fudge Sauce
- 8 oz Enjoy Life dark chocolate chips (or semi-sweet if you want sweeter)
- 1/4 cup coconut oil OR soy-free vegan butter
- 3 TB olive oil
- 3 TB maple syrup or agave
- 1 tsp vanilla
Instructions
- Dissolve the granulated sugar and cornstarch into your non dairy milk.
- Mix all remaining ingredients (except for the optional add-ins) into your milk mixture & pour into a pot on medium heat.
- Heat and stir often, till you reach a rolling boil and mixture thickens slightly.
- Freeze this mixture for at least 1.5 hours and no more than 5 hours. The longer, the better for solid serve ice cream.
- Pour mixture into an ice cream maker and let it spin for 15-20 mins. *See notes if you don’t have an ice cream maker.
- Pour half of your icecream into your container. Sprinkle in half of your chopped sunflower cups. Then pour half of your fudge sauce in a zig zag line with a spoon. Use a skinny skewer stick to swirl the fudge sauce in a figure 8 pattern 2 times.
- Repeat the previous step for the remaining ice cream and fudge sauce.
- Freeze overnight in an airtight container for a more solid ice cream.
ENJOY! Ice cream will last up to 6 months in a freezer.
Here’s what my ice cream looks like right out of the ice cream maker (I froze the mixture beforehand for the minimum 1.5 hrs):
Here’s a picture after freezing the ice cream overnight:
Notes
*If you don’t have an ice cream maker, take out the ice cream mixture from the freezer after completing step 4 and stir. Repeat this every few hours (3-4 times), till the mixture begins to have the texture of solid ice cream. You can mix in your desired add-ins at this point. Then, freeze ice cream overnight and enjoy the following day!