In a medium saucepan, add the can of coconut milk (including the liquid part on the bottom) and the sugar.

On a small container, add the plant milk (I used almond milk) and the corn starch, give it a mix to break any lump. Then add the mixture to the saucepan.

Stir until the mixture becomes thicker but DO NOT let it boil. Do the spoon test: if you’re able to dip a spoon in the mixture, run your finger through the back of the spoon (after you let it cool down a bit, don’t burn yourself) and the mixture does not cover the path you’ve created with your finger, then the condensed milk is ready. Set it aside and let it cool down.

In a separate mixing bowl, add in the coconut cream (make sure to NOT include the liquid on the bottom of can) and mix it using a hand mixer or stand mixer until the cream becomes smooth.

Add half of the amount of the condensed milk prepared, the coffee and vanilla extract. Mix to combine everything. Then fold in the crushed chocolate or chocolate chips.

Pour the ice cream mixture in a medium size bowl, cover the bowl with a plastic wrap, making sure the plastic touches the surface of the ice cream. Set it in the freezer for 6 to 8 hours.

Let it thaw for at least 30 minutes before serving. Enjoy!