Sunbutter and Chocolate Swirl Ice Cream

No-Churn SunButter & Chocolate Swirl Ice Cream

No churning and no special equipment are required in this simple No-Churn SunButter & Chocolate Swirl Ice Cream – all you need is a whisk, a couple mixing bowls, and a 9- by 5-inch loaf pan. And did I mention it only consists of 5 ingredients?

The 5 ingredients in this ice cream recipe are sweetened condensed milk, heavy cream, vanilla extra, hot fudge sauce, and SunButter. SunButter, as you may know by now if you’ve been reading my blog for any amount of time, is a sunflower seed spread that can be used in basically any recipe that calls for peanut butter or nut butter. It’s a nut-free spread that has a lovely roasted flavor.

The saltiness of SunButter and the sweetness of the hot fudge sauce and condensed milk come together beautifully in this summertime dessert! You’ll love it.

Note: If you want to make this dairy-free, swap the sweetened condensed milk with sweetened condensed coconut milk and swap the heavy cream with whipped coconut cream. To make whipped coconut cream, take 2 (14-ounce) cans full-fat coconut milk and refrigerate them overnight. Skim the cream from the top of the coconut milk, into a mixing bowl. (Reserve the leftover coconut milk for another purpose, such as making smoothies.) Set the bowl with the whipped coconut cream in it and the beaters to a mixer into the freezer for 15 minutes. Remove from the freezer, add 3 tablespoons powdered sugar (if desired) and then beat the coconut cream mixture until it becomes whipped cream.

Sunbutter and Chocolate Swirl Ice Cream Recipe

5 from 1 vote
Sunbutter and Chocolate Swirl Ice Cream
Print Recipe

No-Churn SunButter & Chocolate Swirl Ice Cream

Prep Time15 mins
Freeze time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 498kcal
Author: Gluten Free & More


  • 1 cup creamy SunButter
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • ½ cup hot fudge sauce


  • Whisk together the SunButter and sweetened condensed milk.
  • Beat the cream and vanilla together until stiff peaks form. Fold the cream into the SunButter mixture.
  • Layer the SunButter mixture into a 9- by 5-inch loaf pan with drizzles of the hot fudge sauce. Once everything is in the pan use a knife to gently swirl the fudge into the SunButter mixture. Cover with plastic wrap and freeze for at least 6 hours.


Nutrition Facts
No-Churn SunButter & Chocolate Swirl Ice Cream
Amount Per Serving
Calories 498 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g75%
Cholesterol 79mg26%
Sodium 122mg5%
Potassium 245mg7%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 27g30%
Protein 10g20%
Vitamin A 819IU16%
Vitamin C 2mg2%
Calcium 183mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Fudge Ice Cream Summer SunButter
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