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

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

Preparation

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.