sunbutter ice cream gluten-free recipe

Sunbutter Ice Cream

I was thrilled to have the darling Kelly and her adorable family over for dinner during one night of Hanukkah a couple of weeks ago.  We made a delicious meal using various recipes from each of our cookbooks and websites, and then had the absolutely scrumptious dessert pictured above: Banana Coconut Cream Pie (made by Kelly, a recipe from her 2nd book) with Sunbutter Ice Cream (made by me, another recipe from Kelly’s awesome 2nd book).

Kelly also brought over some of her Chai Granola for me which I devoured for various breakfasts with almond milk over the next couple of days.

I can’t say enough good things about Kelly’s second cookbook, Grain-Free Baked Goods and Desserts; I’ll be holding a giveaway of a signed copy of it this Thursday!

Before she and her family came over, I sat down on the couch with her book and read it cover to cover.  I have marked many recipes that I want to make from it, though the Sunbutter Ice Cream was top of my list.  I had not ever had Sunbutter before I made this ice cream and am now a big Sunbutter fan.  I actually think Sunbutter tastes better than peanut butter and is the perfect substitute since peanut butter is not entirely the healthiest of treats (think mold).  Sunbutter (made from sunflower seeds) is more nutrious than peanut butter and also helps those that are avoiding peanuts due to allergies.

I’ve been eating Sunbutter with celery for breakfast and snacks as well.  Yum!

Sunbutter Ice Cream
  1. Blend all ingredients in a vitamix
  2. Pour into ice cream maker and process according to instructions
  3. Serve

Here are some other ice cream recipes you might like:
Chocolate POMerdoodle Ice Cream from Shirley of Gluten-Free Easily
Fresh Mint Ice Cream (Dairy-Free, Soy-Free, Vegan, Cane-Sugar-Free) from Sally of Approvchar
Chocolate Espresso Ice Cream (gluten free, dairy vegan, vegan) from Ellen of I Am Gluten Free


  1. Britt in Tx says

    I love sunbutter! My blood type is O so sunbutter is neutral for me. I can have it sometimes, so during one of those special times I will have to try this recipe! Thank you!!!

  2. says

    This is one of the best coconut milk ice cream recipes I have ever tried! Extra bonus that it is entirely date sweetened. Dangerous too though, as I can talk myself into the fact that it’s “healthy” and eat the whole batch with my husband in one night :-) . I’ve made it twice now. First time, exactly as written with Native Forest Organic Coconut Milk and Organic Sunbutter. I just made again the other night with my favorite organic sunflower seed butter from MaraNatha as I find it tastes “fresher” than any other brand and has no added sugar. I then toasted some chopped pecans and threw in a handful of chopped 85% dark chocolate to melt all over them. Spread out on wax paper to cool in the freezer for about 10 minutes before crumbling and adding to ice cream maker when it was almost finished. So amazing!!

  3. Katya says

    Dear Elana! I am in the process of making this wonderful Sunbutter ice cream (with no ice cream maker, it is an even more delightful process, as I get to lick the spatula every 30 minutes or so, as I am mixing up the ice cream to be!). I just wanted to thank you for the delicious and easy recipes you share with us here. Nor me, neither my family have any food intolerances (known to us that is), but all of us love to indulge on sweets and hearty grain dishes, which I realize might effect our health in the future. Your recipes provide a wonderful alternative and help us remain the “Sweet Teeth” that we are without any guilt! Plus, your blog is so inspirational! Thank you and all the best to you!

  4. Kristin W. says

    Made this on Saturday night….so good! I overheard my daughter telling her friend “My mom made the best ice cream last night” Little did she know it was healthy:)


  5. Kim says

    My son has recently discovered he needs a dairy free diet and I would love to make this recipe but he can’t have dates either. Any suggestions for a substitute?

  6. says

    Elana, I’ve been reading your posts for the past two years and have enjoyed some of your recipes a lot. I’m new to strictly cooking GF food. With a mild gluten intolerance and being on a 3 month cleanse my diet is all vegetables, fruits and GF grains. For the past 2 months my breakfast consisted of boiled quinoa, squeezed banana and some hemp milk. Through Kelly’s blog I feel encouraged to try other GF grains and some of her recipes. Thanks for sharing. Love, Daniela

  7. Laura says

    LOVED it with cashew butter! Thank you sooo much! Just found out my boy can’t have dairy, gluten, of any sugar except xylitol and stevia! This is fab for him (and me!!)

  8. Brenda Gaines says

    I follow the blood type diet and coconut is an AVOID: because it Enhances the effects of other food toxins. Flocculates serum or precipitates serum proteins.
    I love coconut but it is not considered to be good for any blood type.

  9. Nancy says

    Wow, I’ve never eaten sunbutter before. Can’t wait to try it. And the Chai granola looks like a must make. I’d sort of given up on “cereal” since going grain-free but that looks delish. Now if you can come up with a hot cereal alternative, I’d be the happiest of girls.

    • says

      Hi Nancy,

      If you like the looks of Kelly’s granola, you might want to check out this one
      that I created a few years ago, or this one for mulberry granola.

      I haven’t come up with a hot cereal alternative, though my friend Andreanna has one called Fauxmeal that you might like :-)

  10. Angela E. says

    I don’t eat peanut butter anymore, due to reading that peanuts contain a high amount of lectins. I have been eating almond butter (yum!), but now that you’ve told me about Sunbutter, I’ll have to try that, too. This ice cream (and pie) looks heavenly!

  11. says

    Holy wow. Sunbutter is actually already my favorite nut butter (I love cashews and almonds, but not quite as much in butter form), and I’ve been happily baking with it and eating it ever since my baby turned out to be sensitive to peanuts 2 years ago (this is also when I gave up gluten and found that, lo, *I* felt better when eating GF, too).

    And now, this is so becoming a top priority for me to make. Not only GF and CF and peanut-free, but also no refined sugar. *swoon*

    Thanks for sharing this! I’m putting Kelly’s book on my list and adding her to my feed, too. Bless you both.

  12. Freedom says

    I had no idea they had the Thai Kitchen in Organic! I use it in my fudge and as a substitute in many recipes that call for Cow’s milk. Now hopefully I can find it here in GJ! Thanks for linking to it!

  13. says

    Oh this is great. I just got a mini ice cream maker. I can’t wait to try it out. I’ll make my own sunbutter though. And the Tomato, Rosemary and Mint ice cream is to die for. Thank you for such creative delicious recipes.

  14. Emily says

    The first time I tried Sunbutter, I freaked out and called the company because I was positive peanuts were in it. That’s how closely it resembles the taste! They assured me they make it in a peanut-free plant but boy did it taste similar! This dessert sounds aaaamazing :)

  15. Stephanie says

    Last year I realized I was peanut intolerant. Didn’t think that was possible after age 60 — who knew? I discovered almond butter and it became my go to substitute for PB. Now, I’m ecstatic to learn of sunbutter. My horizons definitely have been broadened. Thank you.

  16. Cora says

    I can’t wait to try sunbutter. I recently became allergic to peanut butter and have been looking unsucessfully for a subsitute!

  17. says

    I’ve drastically cut down on my peanut butter consumption, hard at first, and then it got easier. I found that more I didn’t eat it, the less and less I craved it. Sometimes your body craves what it shouldn’t have. I’ll have it every once and a while now (think homemade chocolate pbutter cups) but for now I stick to sunbutter and almond butter. I’ve also recently re-introduced cashews to my diet and I tolerate them fine! This recipe looks great. I’ve never tried the date step before.

  18. Maria says

    Our son is allergic to peanuts, so we’ve been using Sunbutter in our house for years…and we go through lots of it! In fact, I subbed Sunbutter in your almond butter blondie recipe and I thought it turned out pretty good.

    We don’t have an ice cream maker yet, but I’ll be saving this recipe for when we do. Thanks for posting it.


  19. Andrea says

    I, too, started using Sunbutter as a sub for peanut butter after reading Kelly’s first cookbook. I have actually been enjoying it for years just never thought to sub it as PB. I absolutely love using half Sunbutter and half Vanilla Almond Butter in your Nut Butter Cup recipe too, although it takes a bit more flax to set up since the texture is a bit runnier. Can’t wait to try the ice cream and get a copy of Kelly’s new cookbook!

  20. Hannah says

    What can I use for a coconut milk replacement (nut-free)? The recipe sounds awesome, but some people who are allergic to nuts are also allergic to coconut, as is the case in our home.


  21. says

    Oh, how cool that you, Kelly, and your families got together! Look at that dessert combo … stunning. Now I want both pie and ice cream for breakfast! ;-) It was Kelly who got me to try sunbutter for the first time, too. I made her flourless brownies using sunbutter and they were divine.

    I am in total agreement with you on Kelly’s Grain-Free Baked Goods and Desserts. It’s just a phenomenal cookbook. :-) And, you and Kelly, and your recipes together–wow, that must have been something!

    Finally, thanks so much for linking to my Chocolate POMerdoodle ice cream, Elana! Love that stuff, haven’t made it in a while, and there’s POM juice in the fridge. Would be great when the family is here on Friday. ;-)


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