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

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

by Christina Matthews 2 years ago
0 (0)
5 minutes
324.3 kcal
20.6 g carbs
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Description

A tasty, low carb, vegan ice cream. Enjoy!

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
Directions
  1. 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.
  2. 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.
  3. 3. Refrigerate until completely chilled, 3 hours to overnight.
  4. 4. Freeze per manufacturer's directions, 8 hours to overnight.
Nutrition Facts
serving: 2 pints ice cream
calories: 324.3 kcal
carbohydrates: 20.6 g
protein: 3.1 g
saturated fat: 24.6 g
sodium: 9.3 mg
fiber: 2.1 g
sugar: 6.4 g