>Vegan Mocha Ice Cream

June 2, 2010 § 17 Comments

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Vegan Mocha Ice Cream:

1 14-ounce can coconut milk, refrigerated for 2 hours

1/2 cup strong, freshly brewed coffee, refrigerated for 2 hours
1/2 cup granulated sugar
2 tbsp unsweetened cocoa powder
1 tbsp cornstarch
pinch of salt

Shake the can of coconut milk well, then open and pour into a large bowl. Mix in the sugar, coffee, cocoa powder, cornstarch, and salt, and mix thoroughly. Pour into an ice cream maker and freeze according to manufacturer’s instructions.
Original recipe: Cate’s World Kitchen
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§ 17 Responses to >Vegan Mocha Ice Cream

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