The type of almond butter you use will determine which option to use:
Option 1: If your swirl mixture is thin, drop a spoonful of the swirl on top of the ice cream and using the tip of a sharp knife, swirl it into the ice cream mixture.
Option 2: If your swirl mixture is thick, take out a small amount at a time and roll it into small balls (you should have +/- 30 tiny balls). Drop the balls into the ice cream mixture, spreading them evenly then push them down into the the ice cream with a fork or flat edged spoon.
Cover your container and place in the freezer for 2-3 hours, or until it gets to the hardness you prefer.
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The recipe and photographs for "Gluten-Free Vegan Chocolate Avocado Ice Cream with Almond Butter Swirl" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/lectin-free-vegan-chocolate-avocado-ice-cream-with-almond-butter-swirl/