1. In medium sauce pan, combine milks, sugar, and cocoa powder and simmer over medium-low heat.

2.

Simmer 10 minutes, letting little hands stir frequently until sugar and cocoa are complete dissolved.

3.

Place in refrigerator to cool for at least 30 minutes.

4. Churn cooled mixture in ice cream maker for 30 minutes, until ice crystals have formed and mixture is very thick.

5.

Transfer ice cream to an airtight storage container; slowly pour and fold the sunflower butter into the ice cream.

Make sure to go slowly, only enough to evenly distribute the sunflower butter, but not incorporate it–or else you won’t get a “ripple. ”

6.

Freeze ice cream after churning. Best served after 1–4 hours after being frozen. If not eaten immediately, simply set the ice cream on the counter for 10–15 minutes prior to serving in order to soften.