Chunky "Nutella" Fudge Ripple Ice Cream

grain-free // vegan // dairy-free // refined sugar-free

This incredibly easy no-churn chocolate ice cream is the perfect summer treat if you’re craving something decadent that won’t weigh you down. An added bonus: it's swirled with our Chocolate Hazelnut Grain-Free Granola + MCT Oil. 

Ingredients

• 2 cups Purely Elizabeth Chocolate Hazelnut Grain-Free Granola, divided
• 1 tbsp coconut oil, melted
• 1 cup unsalted raw cashew butter
• 2 cups unsweetened cashew milk
• 1 tbsp cacao butter, melted
• ⅓ cup maple syrup
• ⅓ cup raw cacao powder

Directions

1. In a large food processor, process 1 ½ cups Purely Elizabeth Chocolate Hazelnut Grain-Free Granola and coconut oil until it reaches a smooth and creamy butter, about 3 minutes. Scoop the granola butter out of the food processor and into a small bowl. Set aside.
2. In the same food processor, add in the cashew butter, cashew milk, cacao butter, maple syrup, and cacao powder. Pulse until smooth. Pour the ice cream mixture into a clean 9” loaf pan or large resealable container. 
3. Place the ice cream into the freezer to chill. For the first hour of freezing, follow this pattern: chill for 20 minutes. After 20 minutes, give the ice cream a swirl, scraping down the sides if any of the mixture began to stick. Repeat twice more for a total of three intervals of 20 minutes.
4. After the third 20 minute interval, swirl the mixture again and scrape down the sides. Then add in the reserved granola Nutella butter and the remaining ½ cup of granola. Gently swirl the mixture, but being careful not to over mix, as this will lose the ripples of granola Nutella butter. 
5. Chill the ice cream for another hour. When ready to serve, allow the ice cream to thaw for 10-15 minutes, then scoop and serve.