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| Chocolate Espresso Coconut Ice Cream - Vegan, Low Carb, Gluten-Free |
"A tasty, low carb, vegan ice cream. Enjoy!"
Ingredients :
- 1 (14 ounce) can coconut milk
- 1 (14 ounce) can coconut cream
- 1/4 cup corn syrup
- 1/4 cup white sugar
- 2 tablespoons instant coffee powder
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 4 teaspoons cornstarch
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 11H15M |
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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.
Notes :
- For other flavors, omit the coffee and cocoa, and add other ingredients - mint chocolate chip, maple cinnamon, peanut butter... Use your imagination! The base is neutral enough to use a variety of favors.
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