• In a small bowl, mix the granulated sugar and xanthan gum until evenly combined. Set aside.
• Add the water and corn syrup to a medium saucepan and stir together. Pour in the sugar mixture, then whisk right away until smooth and free of lumps.
• Set the saucepan over medium heat. Cook, stirring frequently and lowering the heat as needed to keep the mixture from simmering. Continue cooking until the sugar has completely dissolved, about 3 minutes. Add in the peanut butter and peanut milk, stir to combine. If peanut butter is not fully incorporated turn heat to low and cook until peanut butter dissolves, about 3 minutes, if it is not completely smooth don't worry. Remove from heat and let cool for 10 minutes before using an immersion blender to make sure the base is completely smooth.
• Pour the base into an airtight container and refrigerate for at least 8 hours. Churn according to instructions on your ice cream machine. After churning, transfer the ice cream to a pint container or loaf pan, layering in the fudge swirl as you go. Gently swirl with a knife, then cover and the ice cream and freeze until firm.

Fudge Swirl

• In a medium bowl, whisk together the cocoa powder, sugar, and salt until evenly combined.
• In a medium saucepan, combine the heavy cream and corn syrup. Heat over medium-high heat, stirring frequently, until the cream comes to a boil. Remove from the heat and pour just ¼ of the mixture into the dry ingredients. Mix with a nonstick spatula to form a thick paste and work out any lumps.
• Continue adding the cream mixture in three more additions, mixing until smooth after each one. Pour the fudge mixture back into the saucepan and cook over medium-low heat, stirring frequently with a nonstick spatula.
• Cook until the fudge begins to bubble lightly, about 3 minutes. Remove from the heat and transfer to a clean bowl. Let cool completely before using.
• Store covered in the refrigerator for up to 1 week.