- 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
- 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.