Decadent Vegan Chocolate Ice Cream recipe
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- 1 (13.5 ounce) can unsweetened coconut cream 1 (13.5 ounce) can coconut milk 1 cup Dutch-process cocoa powder ⅓ cup raw sugar 3 tablespoons light corn syrup 1 teaspoon sea salt
Nutrition Info
- 447.6 caloriescarbohydrate: 32.5 gcholesterol: : -fat: 38.6 gfiber: 6.5 gprotein: 6.3 gsaturatedFat: 33.7 gservingSize: -sodium: 317.6 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Decadent Vegan Chocolate Ice Cream
Directions
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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.