Mexican Chocolate Ice Cream

By • September 7, 2010 • 4 Comments


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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

Serves 4-6

  • 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
  1. In a medium saucepan, heat coconut milk and agave to a boil
  2. Reduce immediately to a simmer, then remove from heat
  3. Mix in the chocolate, stirring constantly until chips are completely melted
  4. Cool mixture in pan on counter for 1 hour
  5. Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined
  6. Add mixture to your ice cream maker, following directions per your machine
  7. Serve

Tags: cayenne, cinnamon, coconut milk, gluten-free, ice cream, ice cream, mexican, Vegan

Comments (4) Questions (0)

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11 months ago Mariana Buchman

This recipe came out perfectly. I can't even tell that it is vegan. Wanting to punch up the chocolate flavor, I combined unsweetened coca to a small amount of coconut milk in a small sauce pan and then added the coca mixture to the base before cooling. To speed up the cool-down process I add the ice cream base to a gallon freezer bag and submerge it in an ice bath for 20 minutes.

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over 3 years ago gingerroot

This looks delicious. I just subscribed to your blog - my husband was diagnosed with celiac nine years ago - and am looking forward to your recipes in my inbox!

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over 3 years ago nannydeb

I'll be making this soon for sure!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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