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

• 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

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. 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. Refrigerate until completely chilled, 3 hours to overnight.
4. Freeze per manufacturer's directions, 8 hours to overnight.

coconut milk, coconut cream, corn syrup, white sugar, coffee powder, cocoa powder, vanilla, cornstarch

Taken from www.allrecipes.com/recipe/258735/chocolate-espresso-coconut-ice-cream-vegan-low-carb-gluten-free/ (may not work)