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

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Ingredients

1 (14 ounce) can coconut milk
1 (14 ounce) can coconut cream
¼ cup corn syrup
¼ cup white sugar
2 tablespoons instant coffee powder
2 tablespoons cocoa powder
2 teaspoons vanilla extract
4 teaspoons cornstarch

Nutrition Info

324.3 calories
carbohydrate: 20.6 g
cholesterol: : -
fat: 27.8 g
fiber: 2.1 g
protein: 3.1 g
saturatedFat: 24.6 g
servingSize: -
sodium: 9.3 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 pints ice cream

Recipe Note

A tasty, low carb, vegan ice cream. Enjoy!

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