Foolproof Vegan Chocolate Coconut Ice Cream Recipe

• 1/4 cup plus 2 tablespoons Dutch process cocoa powder
• 3/4 cup raw (turbinado) sugar (see note)
• 1 13.5-ounce can (about 1 3/4 cup) coconut milk
• 1 14-ounce can (about 1 3/4 cup) coconut cream (see note)
• 1/4 cup "light" (clear) corn syrup
• 1 teaspoon vanilla extract
• 1 tablespoon Scotch, bourbon, or Irish whiskey
• 3/4 to 1 teaspoon kosher salt, to taste

1. In a medium saucepan whisk together cocoa powder and sugar until well combined, then slowly add coconut milk, whisking constantly, until a thick, lump-free paste forms. Whisk in remaining coconut milk and add coconut cream and corn syrup, then cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. (Alternately use immersion blender directly in pot.) Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste.
2. Cover mixture and chill in refrigerator until it is very cold (at least 45u0b0F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.

dutch, sugar, coconut milk, coconut cream, corn syrup, vanilla, scotch, kosher salt

Taken from www.seriouseats.com/recipes/2014/02/vegan-chocolate-ice-cream.html (may not work)