Chocolate Fudge Peanut Butter Ice Cream
2 can coconut milk
¾ cup agave or raw honey
1 T vanilla
½ tsp. salt
¼ cup raw virgin coconut oil or ½ avocado
¾ cup raw cacao powder
Peanut Butter Swirl
1 cup natural peanut butter (no sugar or oil added)
½ cup honey or agave nectar
½ – ¾ tsp. salt
1 Tbs. Vanilla
1 cup raw cacao powder
½ cup to pure maple syrup or honey
¼ tsp. stevia or to taste
2 Tbs. Coconut oil
Combine ice cream ingredients in high-speed blender, and blend until smooth. Chill overnight. Pour into ice cream maker and process according to manufacture’s directions.
For the Fudge Swirl, mix cacao powder with coconut oil and ½ cup of maple syrup. Add more maple syrup as needed to reach desired sweetness and consistency. If fudge is too runny, add a bit more cacao powder.
Mix ingredients for Peanut Butter Swirl together with a fork or whisk. When Ice cream is finished freezing, drizzle the Peanut Butter Swirl and the Fudge Swirl through the Ice cream being careful not to over mix. Store in freezer.