Ingredients (makes 4 servings for me, probably 6 for you!)
4 cups coconut milk
1/4 cup cacao
1/2 cup maple syrup or agave nectar
4 ounces unsweetened dark chocolate (70% of higher)
1/4 teaspoon Himalayan sea salt
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/4 cup dark chocolate chunks
Nut Butter Swirl
1 tablespoon coconut oil, melted
1/2 tablespoon maple syrup
Warm the milk over medium heat for 5-7 minutes, then add the cacao powder, maple syrup, unsweetened chocolate, sea salt, and coconut oil. Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Make sure the mixture doesn’t boil.
Remove from the heat and transfer to a glass bowl. Press a piece of plastic wrap directly onto the mixture, then refrigerate for 2 hours until the mixture has cooled completely.
Stir in the vanilla extract, then using your ice cream maker, process the chilled ice cream mixture.
While the ice cream is processing, mix together the sunbutter swirl ingredients.
During the last 5 minutes, once the ice cream has started to firm up, drizzle in the sunbutter mixture. Then add the dark chocolate chunks.
You can eat the ice cream at this stage if you’d like, but it will be more of a soft serve consistency. Otherwise, turn the ice cream into an air tight container. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Freeze until firm, at least 2 hours.
To serve a later time, let thaw at room temperature for 20 minutes.
Photo credit: multiplydelicious
Recipe inspired by: againstallgrain