Fall

Mexican Chocolate Ice Cream

September  7, 2010
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
Ingredients
  • 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 This Recipe
Directions
  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

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