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

This creamy, low carb, vegan ice cream has coconut milk, coffee, and cocoa powder and is highly customizable for the whole family to enjoy.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 324 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Refrigerate until completely chilled, 3 hours to overnight.

Step 4

Freeze per manufacturer's directions, 8 hours to overnight.