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

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"A tasty, low carb, vegan ice cream. Enjoy!"
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11 h 15 m servings 324
Original recipe yields 8 servings (2 pints ice cream)


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  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.


  • Cook's Note:
  • For other flavors, omit the coffee and cocoa, and add other ingredients - mint chocolate chip, maple cinnamon, peanut butter... Use your imagination! The base is neutral enough to use a variety of favors.

Nutrition Facts

Per Serving: 324 calories; 27.8 20.6 3.1 0 9 Full nutrition

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