Chocolate Raspberry Swirl Ice Cream

In a small pot, warm the agave nectar with the chopped chocolate over the lowest possible heat, stirring constantly until the chocolate is melted. Remove from heat and set aside.

In a blender, combine 1 cup of almond milk, the cocoa powder, salt and the Irish moss. Blend at the top speed for 1 minute or until completely smooth. (I have a high powered blender, it may take you longer.)

Add the agave/chocolate mix to the blender and blend until smooth. Pour the mixture into a large bowl and whisk in the remaining 2 cups of almond milk until blended. Cover the bowl and and refrigerate for several hours, or until well chilled.

Process in your ice cream maker according to the manufacturer’s instructions. Remove the ice cream from your machine and pack it into a freezer container. Drop teaspoons of the raspberry preserves onto the ice cream and then push them down into it. If you mix the preserves into the ice cream, it won’t be swirled when you scoop it out—resist the temptation.

Freeze for several hours until set.