For Vitamix: Blend on Variable Speed 1, slowly increase to Variable Speed 5-6, and blend about 60-90 seconds or until smooth.
Pour mixture into a freezer-safe container and freeze for 1 hour to chill.
Pour mixture into an ice cream machine** and churn per the manufacturer's instructions.
While the ice cream is churning prepare the ganache.
A) Gently melt the chocolate chips and coconut milk in a small saucepan over low heat OR
B) Place the coconut milk into your high speed blender (must be able to heat contents) container and blend on HIGH for 2 minutes, until just the slightest steam comes off of the coconut milk. Chop up the chocolate and add to the coconut milk and blend on High for one more minute.
Transfer the churned ice cream to a freezer-safe dish.
Fold in the ganache to create "ripples".
Eat immediately, or cover and freeze for 2-3 hours, till firm enough to scoop.
*If sunflower seed butter proves hard to find, why not make your own?! Recipe: 1) 3 cups of sunflower seeds (raw and unsalted). 2) Place the seeds in blender jar and secure lid. 3) Blendtec: For Twister Jar (easiest), Use SPEED 6 and turn lid counterclockwise during blending. For Fourside/Wildside Jar, use speed 5 or Medium and allow blender to run full cycle. Remove the lid and with a rubber spatula, scrape seeds towards center of the jar. If blade ever runs freely, stop machine, remove the lid and with a rubber spatula, scrape seeds towards center of the jar and use speed 5 and keep repeating until smooth. 4) Vitamix: Select VARIABLE Speed 1. Turn machine on and slowly increase speed to VARIABLE Speed 10/HIGH. Blend using the tamper to press the ingredients into the blades until you have a creamy seed butter. 5) Refrigerate.** If you do not have an ice cream maker, freeze the water and coconut milk in an ice cream tray and add to your blender with the rest of the ingredients and blend on HIGH, careful not to over blend.