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Author Notes: This vegan and gluten free Mexican Chocolate Ice Cream is made with coconut milk; the added spices warm up this dessert for chilly Fall nights approaching. - elanaspantry
- 2 (14 oz.) cans of coconut milk, unsweetened
- 1/4 cup agave nectar
- 1 cup dark chocolate chips 73% cacao
- 1 tablespoon cinnamon, ground
- 1 pinch celtic sea salt
- 1/4 teaspoon cayenne (if you don't want a super spicy ice cream, then just use a pinch)
- 1 teaspoon decaf espresso, ground
- 1 tablespoon vanilla extract
- In a medium saucepan, heat coconut milk and agave to a boil
- Reduce immediately to a simmer, then remove from heat
- Mix in the chocolate, stirring constantly until chips are completely melted
- Cool mixture in pan on counter for 1 hour
- Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined
- Add mixture to your ice cream maker, following directions per your machine
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