Decadent Vegan Chocolate Ice Cream - cooking recipe

Ingredients

1 (13.5 ounce) can unsweetened coconut cream
1 (13.5 ounce) can coconut milk
1 cup Dutch-process cocoa powder
1/3 cup raw sugar
3 tablespoons light corn syrup
1 teaspoon sea salt

Preparation

Combine coconut cream and coconut milk in a saucepan over medium heat. Bring to a simmer and cook until heated through, about 5 minutes. Remove from heat.
Stir cocoa powder, sugar, corn syrup, and sea salt into the coconut mixture; blend with an immersion blender until smooth.
Place in the refrigerator until chilled, 1 hour to overnight.
Pour coconut mixture into an ice cream maker; freeze according to manufacturer's instructions.