In a saucepan, whisk together coconut milk, coffee powder, cocoa, and maple syrup.
Heat gently until it starts to steam — don’t boil it.
In a small bowl, mix cornstarch with 2 tbsp warm water to create a slurry.
Add the slurry to the saucepan and stir constantly until slightly thickened.
Remove from heat, then stir in vanilla and salt.
Let the mixture cool to room temperature.
Blend it once for a silky smooth texture.
Pour into a freezer-safe container.
Freeze for 2 hours, then stir or whisk to break ice crystals.
Repeat every hour for 2–3 times, or churn if you have an ice cream maker.
Mix in chopped dark chocolate before the final freeze.
Freeze until firm, then scoop, serve, and pretend you’re not finishing the whole tub.
