Super Fudgy Marble Fudge Ice Cream Recipe
Super Fudgy Marble Fudge Ice Cream Recipe
Ingredients;
German Chocolate Ice Cream
for the ice cream;
- Regular coconut milk – 1 15oz can
- Light coconut milk – 1 15oz can
- Coconut nectar (or other liquid sweetener) – 2/3 cup
- Vanilla extract – 1 tbs
- Salt – 1/4 tea
- Xanthum gum (optional) – 1/4 tes
for the fudgy ganache swirl;
- Dark chocolate chips/chunks – 1 cup
- Coconut milk – 1/2 cup
Instructions;
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.