CHOCOLATE ESPRESSO COCONUT ICE CREAM - VEGAN, LOW CARB, GLUTEN-FREE
A tasty, low carb, vegan ice cream. Enjoy!
Provided by dritta
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 11h15m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 20.6 g, Fat 27.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 24.6 g, Sodium 9.3 mg, Sugar 6.4 g
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