Makes 1 quart
When Stacy was growing the boys in her belly, she’d make people drive as long as forty minutes one way to get her absolute favorite ice cream: peanut butter fudge. There was a particular restaurant that made it into a stupendous sundae. When she got the urge for that ice cream one summer after changing how we eat, we came up with this version instead. As you can see in the ingredients below, it includes sunflower seed butter, which works terrific. Instead of having to drive forty minutes one way these days, now all we have to do is make a quick trip to the panty and whip up our own ice cream.
INGREDIENTS
• 2 C full-fat canned coconut milk
• 2 C unsweetened vanilla-flavored almond or hemp milk
• 1/3 C unrefined granulated sugar
• ¼ C cocoa powder
• ½ C sunflower seed butter (we recommend SunButter or Trader Joe’s brand)
INSTRUCTIONS AND HOW KIDS CAN HELP
1. In medium sauce pan, combine milks, sugar, and cocoa powder and simmer over medium-low heat.
2. Simmer 10 minutes, letting little hands stir frequently until sugar and cocoa are complete dissolved.
3. Place in refrigerator to cool for at least 30 minutes.
4. Churn cooled mixture in ice cream maker for 30 minutes, until ice crystals have formed and mixture is very thick.
5. Transfer ice cream to an airtight storage container; slowly pour and fold the sunflower butter into the ice cream. Make sure to go slowly, only enough to evenly distribute the sunflower butter, but not incorporate it–or else you won’t get a “ripple.”
6. Freeze ice cream after churning. Best served after 1–4 hours after being frozen. If not eaten immediately, simply set the ice cream on the counter for 10–15 minutes prior to serving in order to soften.
