Chocolate Espresso Coconut Ice Cream – Vegan, Low Carb, Gluten-Free Recipe

Chocolate Espresso Coconut Ice Cream – Vegan, Low Carb, Gluten-Free Recipe

  • 1 (14 ounce) can coconut milk
  • 1 (14 ounce) can coconut cream
  • 1/4 cup corn syrup
  • 1/4 cup white sugar
  • 2 tablespoons instant coffee powder
  • 2 tablespoons cocoa powder
  • 2 teaspoons vanilla extract
  • 4 teaspoons cornstarch
  1. Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined.
  2. Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed.
  3. Refrigerate until completely chilled, 3 hours to overnight.
  4. Freeze per manufacturer's directions, 8 hours to overnight.
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