SunButter is a nut free, creamy peanut butter substitute. Extra creamy chocolate ice cream speckled with thick sunflower butter “shale” is a very close, allergy friendly copy of Baskin Robbins Peanut Butter and Chocolate ice cream. Those without nut allergies may substitute creamy peanut butter with good results.
Chocolate Ice Cream with Sun Butter Shale
I’m convinced that the Road to Utter Chaos is paved with good intentions. Right about the time I hit a good summer recipe sharing groove, chaos erupted. I have so many things to tell you guys about, and not enough time in which to do it. No doubt the tidbits will continue to flow forth, but here are a few highlights:
- Bacon Slayer accepted a new position with another company. After surviving the unyielding ax of nearly four straight years of bi-annual corporate downsizing at his former company, it was time for a change. The new job required that he travel for the month of June for various meetings and training classes. An entire month as a divided family was a challenge that we don’t wish to repeat anytime soon. We missed him like crazy! On the flip-side, we’re so thankful that he has a job in which he can be home with his family most nights.
- In the 6 weeks or so that BS has been back, I’ve hosted a tea party, baked a bajillion items for multiple bake sale fundraisers, we’ve gone camping, enjoyed a few events at the National Cherry Festival, went glow bowling, played miniature golf, hit the beach, continued the long overdue reorganization of the storage areas in the house, implemented a new chore system, and finally bought the paint to finish the last few rooms in the house. Notice I said bought the paint, and not completed painting. I’m still hoping to get the painting done before school starts, but for the life of me, I have no idea when I’ll find the time to do it.
- Our new home school curriculum arrived for next year, so I’m also up to my elbows in text books. I will pack away the remaining books from last year that are still on the shelves, as well as sort and categorize the books for our coming school year. (Note to Self: get making lesson plans at some point.)
- Our always temperamental internet router presumably bit the dust…again. Seeing as we’ve replaced a router every year for the past four years, my former-technology-geek self finally relented and called in the Big Gun Internet Guys. The Big Guns and their network sniffers discovered that the fault was in the cable running to the house, and not he router at all. Two days and several yards of coax cable later, we have a new and improved Robo Internet System at the Comfortably Domestic house.
- I’ve continued to develop, cook, bake, and photographs scads of deliciousness to share with you. I promise to work my way through the backlog as quickly as possible!
But wait! Before you click away from all of the Real Life tedium, take a look at this nut free chocolate and SunButter sweet treat!
Now that’s some ice cream! In the midst of all of the chaos, I’ve managed to keep us stocked with a crap ton of homemade ice cream. Kind of a good thing, because we’ve ended up eating ice cream for dinner this summer more times than I care to admit.
SunButter n’ Chocolate Ice Cream is a nut free riff on my childhood favorite, Baskin Robbins Peanut Butter n’ Chocolate. You know, the one with the extra creamy chocolate ice cream, and thick shards of peanut butter “shale” inside? Yeah, that’s the stuff! My version passes for what I think is a carbon copy of the inspired original.
For those of you without nut allergies, I have to believe that you could substitute peanut butter for the sunflower butter, so long as it’s of the “creamy” and not “natural” variety. I’d love to hear about it if you try the swap!
Until then, I’ll be sitting here eating nut free SunButter ice cream and madly editing photos from the backlog of new recipes to share!
Kirsten Kubert
Yields 1 quart
Extra creamy chocolate ice cream speckled with thick sunflower butter “shale” is a very close, allergy friendly copy of Baskin Robbins Peanut Butter and Chocolate ice cream. Those without nut allergies may substitute creamy peanut butter with good results.
4 hr, 30 Prep Time
10 minCook Time
4 hr, 40 Total Time
Save RecipeIngredients
- 2 C. heavy whipping cream
- 1 ½ C. 2% milk, divided
- 3 Tbs. cornstarch
- ½ C. unsweetened cocoa powder
- 1 C. granulated sugar
- 1/8 tsp. salt
- 1 Tbs. vanilla extract
- 6 Tbs. creamy SunButter sunflower seed spread
- 2 ½ Tbs. powdered confectioner’s sugar
Instructions
- Prepare the ice cream maker according to manufacturer’s guidelines. (For example, my Cuisinart uses a removable freezer bowl that must be frozen overnight prior to use.)
- Pour the heavy whipping cream and 1 cup of the milk into a large saucepan. Stir the cornstarch into the remaining half cup of milk until smooth. Add the cornstarch mixture to the pan, along with the unsweetened cocoa powder, sugar, salt, and vanilla extract. Lightly whisk the ice cream base until the cocoa powder has dissolved.
- Cook and slowly stir the ice cream base over medium heat until the sugar has completely melted and the mixture thickens. The ice cream base should be thick enough to coat the back of a spoon, but not so thick as to resemble pudding or custard. Remove from the heat.
- Transfer the chocolate ice cream base to a glass bowl. Cover the bowl with plastic wrap, ensuring that the wrap touches the entire surface of the base to avoid a “skin” from forming. Chill the base in the refrigerator until it has completely cooled. (About 2 hours.)
- While the chocolate base is chilling, prepare the sunflower butter shale. Line a half sheet pan with parchment paper. Blend the sunflower butter with the powdered sugar until combined. Drop dollops of the sunflower butter mixture onto the parchment paper, smashing the top while sweeping it flat with the back of a spoon to form pieces of “shale” that are about 1/8-inch thick. Once all of the mixture has been dropped and spread, freeze the shale for several hours or until the ice cream is made.
- Once the base has been chilled through, transfer it to the ice cream maker and process it according to manufacturer’s guidelines. (My Cuisinart ice cream maker requires the base be churned in the frozen freezer bowl for between 16 to 20 minutes for soft serve.) Scoop the half of the ice cream in an airtight freezer container. Layer half of the sunflower butter shale over top of the ice cream. Repeat with the remaining ice cream and sunflower butter shale. Freeze until firm. (About 2 hours for “scoopable” ice cream or 4 hours for firm.)
Notes
Prep Time: 30 minutes (active), 2 hours (inactive chill time), Cook Time: 10 minutes (active), 2 hours (inactive freezer time), Total Time: 4 hours, 40 minutes
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