Ingredients
13½ozunsweetened coconut cream,(1 can)
13½ozcoconut milk,(1 can)
1cupdutch-process cocoa powder
⅓cupraw sugar
3tbsplight corn syrup
1tspsea salt
Preparation
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, then blend with an immersion blender until smooth.
Place in the refrigerator until chilled, from 1 hour to overnight.
Pour coconut mixture into an ice cream maker and freeze according to manufacturer’s instructions.
