P3 Vanilla Chocolate Swirl Ice Cream

Ingredients

Ice Cream Base

• 2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk)
• ¾ cup powdered xylitol
• 1 tbsp pure vanilla extract
• Pinch of sea salt

Chocolate Swirl

• ½ cup unsweetened cocoa powder
• ¼ cup almond milk
• 3–4 tbsp powdered xylitol
• 1 tbsp melted butter or coconut oil
• ½ tsp vanilla extract

Instructions

Make the Ice Cream Base
Whisk together heavy cream, almond milk, powdered xylitol, vanilla, and salt until smooth and fully combined.

Chill
Refrigerate mixture for 3–4 hours (or overnight) for best texture.

Make the Chocolate Swirl
In a small saucepan over low heat, whisk together cocoa powder, almond milk, xylitol, melted butter (or coconut oil), and vanilla.
Heat gently until smooth and slightly thickened (about 3–5 minutes).
Let cool completely in the refrigerator.

Freeze & Swirl
Pour chilled ice cream base into a shallow freezer-safe container.
Spoon chocolate mixture over the top.
Use a knife to gently swirl through the mixture (do not overmix).

Freeze
Freeze 3–4 hours, stirring every 30–45 minutes during the first 2–3 hours to keep it creamy.

Let sit at room temperature 5–10 minutes before scooping.