Mocha Vegan without eggs

This is delicious! Intense chocolate and coffee comes through with creamy consistancy.

NOT High-fructose corn syrup, just light corn syrup.

Heat all ingredients slowly, constantly stir, up to 85 degree C/185F. Pour into container and keep in fridge overnight or at least 6 hours before churning. Churn to soft serve, put in final container overnight. Happy eating!

Note: Using more coffee and more coco make the flavor very intense and rich. Expresso at this rate would be even better. You can take dark chocolate about a half of a large bar, and melt a little less than a tablespoon of REAL olive oil or refined coconut oil and drizzle into the mixture near end of cycle. It will break into bits and fleck throughout the ice cream. That even makes it richer. I intended to cut down the coco powder some and the coffee, but my family insists I leave it as it is.