Keto Double Chocolate Swirl No-Churn Ice Cream

Yield: 10 servings 

• Prep Time: 20 minutes 
• Cook Time: 10 minutes 
• Cooling Time: 6 hours 
• Total Time: 6 hours, 30 minutes

Ingredients: 

 For the Ice Cream: 

• 1 (13.5 ounce) can coconut milk 
• ¾ cup xylitol 
• ¼ cup cocoa powder 
• ¼ teaspoon salt 
• ½ teaspoon xanthan gum 
• 2 tablespoons vanilla 
• 2 cups heavy cream 

For the Fudge Swirl: 

• 1 cup dark Bake Believe® Dark Chocolate Baking Chips 
• ½ cup heavy cream 

 Instructions: 

1. In a medium saucepan, whisk together the coconut milk, xylitol, cocoa powder, and salt. 
2. Slowly add in the xanthan gum while whisking. 
3. Place over a medium heat and whisk until the xylitol melts and the cocoa powder is completely incorporated. 
4. Stir in the vanilla. 
5. Transfer the mixture to a medium bowl and cover tightly with plastic wrap, pressing it down onto the top of the chocolate mixture. 
6. Chill in the refrigerator for 1 hour.   
7. Place a large bowl in the refrigerator to chill for 5 minutes or more. 
8. Place the cream in the bowl and beat with an electric mixer until medium peaks form. 
9. Fold the heavy cream into the chilled chocolate mixture. 
10. Place the heavy cream in a small saucepan and place over medium heat until bubbles begin to form around the edges of the pan and the cream begins to steam. 
11. Remove from the heat and whisk in the dark baking chips. 
12. Pour ¼ of the ice cream mixture into a loaf pan. Dollop ¼ of the fudge swirl mixture evenly across the ice cream. 
13. Repeat until all of the fudge swirl and ice cream mixture is used.   
14. Using a skewer or chopstick, swirl the fudge around in the ice cream, being sure to reach the bottom. 
15. Cover the ice cream and freeze in the freezer until firm, about 5 hours.