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Chocolate nut butter ripple ice cream is the peanut butter fudge sundae craving, answered at home. A dark cocoa-coconut base churns thick, then gets ribbons of sunflower seed butter folded through — on purpose, not mixed in. Every scoop lands with a proper fudgy ripple.
Pro Tips
- Pour and fold the sunflower butter in slowly after churning — just enough to distribute it. Stir it in properly and you'll lose the ripple entirely.
- Simmer the milks, sugar and cocoa for 10 minutes until everything is completely dissolved; cocoa loves to leave gritty specks behind otherwise.
- Chill the base at least 30 minutes before churning, then churn a full 30 minutes until ice crystals form and the mixture is very thick.
- SunButter or the Trader Joe's brand have the right consistency for rippling — runnier natural butters blur into the base.
- Best served 1-4 hours after freezing; a 10-15 minute rest on the counter softens it into scoopable ribbons.
Frequently Asked Questions
How do I get a ripple instead of a blended flavor?
Fold the sunflower butter in after churning, slowly and briefly. The goal is visible ribbons distributed through the tub, not a fully combined mixture.
Is this ice cream nut-free?
Yes — sunflower seed butter does all the work here, so it's completely nut-free while still tasting like a peanut butter fudge sundae.
Can I use almond butter instead?
Yes, and the ripple works the same way — but you lose the nut-free quality. Keep the same gentle folding either way.
How long does it keep in the freezer?
Weeks in an airtight container, though the texture is at its best within a few hours of churning. Let it soften 10-15 minutes before serving.
Recipe Card
Ingredients
Method
- 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.
