Ingredients

• 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

Instructions

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.