At least 24 hours before making the ice cream, put the ice cream maker bowl in the freezer.

Pour 1/2 cup coconut milk into a saucepan. Add vanilla extract and sweetener of choice (e.g. sugar, honey, Nektar Naturals honey crystals). Warm over medium-low heat, stirring occasionally until sweetener has completely dissolved.

Grate ginger and use a fork to press juices into a small container. Add this to the coconut milk mixture. (If you don't mind the ginger "pulp," feel free to grate the ginger directly into the coconut milk mixture! That's what we did.)

Pour into a shallow container and add remaining coconut milk. Let it cool slightly before placing it in the fridge. Refrigerate for ~4 hours.

Pour the coconut milk mixture into the ice cream maker bowl. Halfway through, swirl in the mango passionfruit jam.

Churn ice cream until it reaches the consistency of soft serve (~20 minutes). If you want a firmer consistency, let it harden in the freezer for ~3-4 hours before serving!