27ouncesfull-fat coconut milkTwo 13.5 ounce cans - shake before opening
0.5cupcoconut nectar or maple syrup
0.5cupunsweetened cocoa powderI used Ghirardelli
0.5cupchopped walnuts
For the Fudge Swirl
.33cupvegan chocolate chips
2tablespoonsfull-fat coconut milkcan
1tablespoonnon-dairy butteror coconut oil
Instructions
Beat the coconut milk with a mixer until smooth and creamy, about 2 minutes.
Add the coconut nectar, cocoa powder and beat until well combined.
Cover and chill in the refrigerator for 2 hours.
Pour mixture into the freezer bowl of an ice cream maker, and process as per manufacturer's directions, about 15 minutes for soft serve consistency.
Pour the chopped walnuts into the machine and continue processing until incorporated.
Pour ice cream into a freezer safe bowl and freeze for 1 hour.
Heat the chocolate chips, coconut milk and butter in the microwave for 15 seconds. Stir to combine. Continue heating in 15 second increments until melted and smooth. Set aside.
Remove the ice cream from freezer and stir. Drizzle the chocolate ganache/fudge over the top of the ice cream. Gently swirl with a spoon or knife.
Return to the freezer to set, about an hour for soft ice cream or 2 to 3 hours for hard serve ice cream.
Notes
For non-vegan, substitute honey for the coconut nectar or maple syrup.