MARBLE FUDGE ICE CREAM RECIPE:
Yield: about 8 servings
The ice cream
1 15oz can of regular coconut milk
1 15oz can of light coconut milk
2/3 cup coconut nectar (or other liquid sweetener)
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon xanthum gum (optional)
for the fudgy ganache swirl
1 cup dark chocolate chips/chunks
1/2 cup coconut milk
Make the fudgy ganache
Place the chocolate chips in a heatproof bowl. Set aside.
Pour the coconut milk into a small pot on the stove and bring to a boil. Once it is boiling, remove it from heat and pour it over the chocolate chips. Let it sit for about 1-2 minutes and then stir until it is completely combined and smooth. Let it cool at room temperature.
Make the ice cream
Blend all ice cream ingredients together in a blender. Transfer to a bowl and chill in the refrigerator for at least one hour. The bowl/container that you will store your ice cream in later, once it’s made, should be put in the freezer (I used a loaf pan).
Once chilled, pour into your ice cream maker and operate according to your machine’s instructions.
Once it is done (my machine takes about 15-20 minutes), it will be a little on the softer side. That’s okay. Scoop about 2-3 scoops into the container and spread out into an even layer. Drizzle about 2 tablespoons of the ganache on top. Cover with another 2-3 scoops of ice cream, and repeat the process until all the ice cream is in the container. Top with one more tablespoons of the ganache. There will likely be ganache leftover but it will be begging to be used to make chocolate truffles.
Take a butter knife and run it though the mixture 2-3 times creating a swirl/marble effect. Cover and freeze for 4-5 hours or overnight. Enjoy!
via Keepin It Kind