Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/4 cup (65g) No Sugar Added Sunbutter
  • 1/4 cup (90g) maple syrup
  • 2-4 tbsp coconut oil
  • Pinch of salt

Instruction

  • Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
  • Pour into an ice cube tray or mini muffin pan and freeze overnight.
  • The next day, combine all the ingredients in a blender and blend until smooth, adding milk and using the tamper as necessary.
  • Serve immediately or transfer to a piping bag and swirl into cups/cones.
  • 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.
  • Drizzle the caramel sauce on top of the soft serve. Add toppings if desired. Enjoy!
  • Keep leftovers in the freezer. Remove from the freezer 10 minutes before eating, or break apart and re-blend for an even creamier consistency.