Chocolate Espresso Coconut Ice Cream - Vegan, Low Carb, Gluten-Free recipe
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- 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 caloriescarbohydrate: 20.6 gcholesterol: : -fat: 27.8 gfiber: 2.1 gprotein: 3.1 gsaturatedFat: 24.6 gservingSize: -sodium: 9.3 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Espresso Coconut Ice Cream - Vegan, Low Carb, Gluten-Free
Directions
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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.
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.
Refrigerate until completely chilled, 3 hours to overnight.
Freeze per manufacturer's directions, 8 hours to overnight.