Sunbutter Soft Serve

  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: ice cream
  • Method: blender
  • Cuisine: american


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. Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
  2. Pour into an ice cube tray or mini muffin pan and freeze overnight.
  3. The next day, combine all the ingredients in a blender and blend until smooth, adding milk and using the tamper as necessary.
  4. Serve immediately or transfer to a piping bag and swirl into cups/cones.
  5. 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.
  6. Drizzle the caramel sauce on top of the soft serve. Add toppings if desired. Enjoy!
  7. 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