"Sun-tella" Oat Milk Ice Cream (Sunbutter and Chocolate, Top 8 Free, Dairy Free)

This post was sponsored by Sunbutter

My Nutella inspired Sunbutter and chocolate ice cream is creamy, smooth, and so rich. It’s free from dairy and nuts, as it’s made with silky smooth oat milk. I love the earthy flavor of oat milk and it is my preferred baking and cooking “milk”. At the bottom of this post you can find my video tutorial about how to make oat milk at home. You may be surprised at just how easy it is! I like to make it myself so that I can control exactly what goes into it. And an added bonus is that it’s significantly cheaper than buying ready-made from the store.

But oat milk is not fatty enough to make ice cream? That’s where the chewy, syrupy dates, and creamy smooth Sunbutter come in. The fat content in Sunbutter makes it an ideal partner for oat milk. It adds richness and body to this frozen dessert, and a nice firm texture. I prefer to use the “no sugar added” Sunbutter, but you can easily swap in any of the sweetened varieties if that is what you have on hand.

peanut free, nut free, dairy free, gluten free (if certified gluten free oats are used), egg free, soy free, fish and shellfish free
*If using a store-bought oat milk, be sure to read the label for allergen information

Ingredients for "Sun-tella" Oat Milk Ice Cream (Sunbutter and Chocolate, Top 8 Free, Dairy Free)

• 1/4 cup Sunbutter No Sugar Added Sunflower Butter

• 4 pitted dates

• 1/4 tsp pure vanilla extract

• 2 cups oat milk - recipe here (written and video)

• 2 tbsp pure cocoa powder

How to make "Sun-tella" Oat Milk Ice Cream (Sunbutter and Chocolate, Top 8 Free, Dairy Free)

1. Blend the Sunbutter, dates, and vanilla until pulverized. You may need to loosen it up with a couple tbsp of the oat milk to help it blend smoothly. Add the oat milk and cocoa powder and blend until smooth.

2. Pour the mixture into the drum of an ice cream maker. Most ice cream makers require a minimum of 8 hours in the freezer before use to properly chill the drum. Turn it on and let churn for 30 minutes. This may differ depending on your particular maker, so churn until the ice cream is firm and creamy.

3. Serve immediately. I garnished mine with a few mini allergy safe cookies and some melted allergy safe chocolate.

Serves 2