coconut peanut-sunflower seed-chocolate ice cream recipe

Author: story of a kitchen (mildly adapted from http://www.edibleperspective.com/home/2013/6/5/vanilla-peanut-butter-chunk-chocolate-crunch-ice-cream.html)

Recipe type: dessert

Prep time: 24 hours

Cook time: 10 mins

Total time: 24 hours 10 mins

Serves: 6

Ingredients

FOR THE ICE CREAM BASE:
2 cans full-fat coconut milk, ~3½ cups - I used two 14 ounce cans)
½ cup coconut sugar (This is my new favorite thing: this is a great addition for a caramelly flavor -- highly recommended)
1 teaspoon vanilla extract
FOR THE CHOCOLATE:
¾ cup dark chocolate chips (vegan, or not)
3 tablespoons coconut milk (or heavy cream, if you don't want vegan)
FOR THE NUTTY CHUNKS:
⅓ cup sunflower seed butter
¼ cup ground dry roasted peanuts (if nut-free is your goal, grind up some unsalted roasted sunflower seeds)
1 tablespoon pure maple syrup
*Freeze your ice cream maker bowl for a full 24 hours.

Instructions

Whisk the coconut milk, sugar, and vanilla in a large pot over medium heat.
Bring mixture to a boil for 2 minutes, whisking frequently, then pour into a heat-safe bowl.
Refrigerate until fully chilled (I default to doing this overnight most of the time when I make ice cream).
Mix the sunflower seed butter, ground peanuts/seeds, and maple syrup together. Flatten in between two pieces of parchment until it's just under ¼-inch thick. Slide the parchment onto the pan and freeze for 1 hour.* Remove and cut into small pieces about ¼x1/4-inch. Place back in the freezer until ready to use.
Melt the chocolate and coconut milk (or heavy cream) in the microwave for 30 second increments, stirring each time. You want a smooth mixture. Allow to cool on the counter slightly.
Pour the chilled ice cream mixture into the ice cream maker and run until ice cream starts to freeze and collect on the mixer, but is still moving smoothly, stream/spoon the melted, cooled chocolate into the ice cream.
Sprinkle the nut chunks into the ice cream while mixing, just to combine.
Serve immediately for soft-serve consistency or freeze in an airtight container. It will freeze very hard if frozen for a few hours, so allow to sit on counter for 15 minutes to one hour before serving, depending on your ambient temperature. You can also microwave in 5 minute increments to soften.

Notes

* Because of time issues (i.e., toddler woes), I ended up doing this for a couple of days. It dried out a bit and wasn't very soft, but I could easily cut it into chunks. Taste: not affected whatsoever.

Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/coconut-peanut-sunflower-seed-chocolate-ice-cream-recipe/