Mexican Chocolate Ice Cream

September  7, 2010
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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

See what other Food52ers are saying.

  • suziqcu
  • gingerroot
  • nannydeb
  • drbabs

5 Reviews

suziqcu August 3, 2014
Any ideas that work instead of using agave nectar?
Mariana B. June 1, 2013
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.
gingerroot September 9, 2010
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!
nannydeb September 7, 2010
I'll be making this soon for sure!
drbabs September 7, 2010