CHOCOLATE ESPRESSO COCONUT ICE CREAM - VEGAN, LOW CARB, GLUTEN-FREE

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

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

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

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