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Fall

Mexican Chocolate Ice Cream

by:
September  7, 2010
0
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

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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
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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5 Reviews

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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
yum