Dreamy dairy-free Sunbutter Soft Serve made in the blender in minutes. This nut-free homemade frozen treat will be your new summer favorite. Vegan, paleo, easy!
THIS POST IS SPONSORED BY SUNBUTTER.
Oh have I got something dreamy and happy-making for you today, friends!
This is Sunbutter Soft Serve.
This is my new summertime OBSESSION.
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.
Reasons why this is obsession-level good:
- CREAMY. So very creamy.
- Salty and sweet.
- Easy to make – only 5 ingredients!
- No bananas. No churning.
- Nut free and dairy-free.
- Tastes like caramel.
- But also topped with actual caramel.
- Swirl-able! As any soft serve should be.
This is not nice cream. This is not ice cream. This is soft serve – the perfect happy medium of the frozen treat world.
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.
I’m working with Sunbutter’s no-sugar added variety over here, made with just sunflower seeds and salt. Any variety will work, but if you are using one of the sweetened ones skip or reduce the amount of maple syrup. You could use other nut/seed butters, but consider it your yummy loss. Because this stuff tastes like straight up buttery vanilla CARAMEL.
The magic of Sunbutter does not end with the swirl. Nope, we’ve got a 3 ingredient no-cook Sunbutter caramel sauce for on top. DOES THE DREAMINESS JUST NOT END?
Until the blender is licked clean – no, no it does not. Because if you don’t spatula out every last melty bit of this stuff from those blender corners, I will come over and do it for you. When it comes to soft serve, I mean no-drop-left-behind business.
Good enough to fly topping-free. Or with just the drizzle. Or a perfect base for any sprinkle-y topping stuff you may have in mind.
Get ready to fall in frozen dessert love ♡
WATCH HOW TOPrint
Dreamy dairy-free Sunbutter Soft Serve made in the blender in minutes! This nut-free frozen treat will be your new summer favorite. Vegan, paleo, easy!
- 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
- Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
- Pour into an ice cube tray or mini muffin pan and freeze overnight.
- The next day, combine all the ingredients in a blender and blend until smooth, adding milk and using the tamper as necessary.
- Serve immediately or transfer to a piping bag and swirl into cups/cones.
- For the caramel sauce, whisk together the Sunbutter and maple syrup. Add coconut oil 1 tablespoon at a time until you have a drizzle-able consistency. It helps if all ingredients are at room temperature.
- Drizzle the caramel sauce on top of the soft serve. Add toppings if desired. Enjoy!
- Keep leftovers in the freezer. Remove from the freezer 10 minutes before eating, or break apart and re-blend for an even creamier consistency.
*You can use lighter milks but it will be less rich and creamy and more icy. You could even use a half and half mix of the two.
**If using a sunflower seed butter with added sugar, reduce or omit the maple syrup.
- Calories: 450
- Sugar: 19g
- Fat: 36g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
Keywords: dairy free, vegan, no churn, blender, dessert, nut free
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Thank you Sunbutter for sponsoring this post!