We were discussing ice cream flavors one night and my son suggested vanilla chocolate swirl. I flashed back to the many boxes of Breyer’s ice cream my mother brought home – vanilla fudge twirl, vanilla/chocolate/strawberry, mint chocolate chip, and cherry vanilla. All I had to do was swirl some homemade chocolate syrup into a vanillery base and voila vanilla fudge swirl. Here we are eating it during a break from our new favorite game, Splatoon.
1/2 cup raw agave
1/2 cup raw cacao powder
1 teaspoon vanilla extract
2 cans organic coconut milk
1/2 cup vegan sugar
1/2 teaspoon vanilla extract
1/2 teaspoon vanilla powder
Combine the coconut milk, sugar, and vanillas. Whisk it all together and refrigerate for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.
Get ready to do the swirl. The amount of syrup is not an exact science. Just don’t over swirl it or it will turn into chocolate ice cream!
Turn half of the ice cream out into a Tovolo ice cream tub or a freezer safe container. Drizzle two tablespoons of the chocolate syrup over the top and swirl using a knife or other long implement. Turn the rest of the ice cream out and repeat with a few more tablespoons of syrup.
Freeze and enjoy!
Note: this ice cream gets melty fast because of the chocolate sauce. If you leave it out too long, it will be soupy. Not that there is anything wrong with that!