Decadent Vegan Chocolate Ice Cream Recipe

  • 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
  1. 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.
  2. Stir cocoa powder, sugar, corn syrup, and sea salt into the coconut mixture; blend with an immersion blender until smooth.
  3. Place in the refrigerator until chilled, 1 hour to overnight.
  4. Pour coconut mixture into an ice cream maker; freeze according to manufacturer's instructions.