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CHOW: Recipes: Vegan Mexican Chocolate Ice Cream
MEMBER RECIPE

Vegan Mexican Chocolate Ice Cream Recipe

By elanaspantry
Difficulty: Easy | Total Time: 1 hour 30 minutes | Active Time: | Makes: 1 batch

This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching.

INGREDIENTS
  • 2 (14 oz.) cans of coconut milk, unsweetened
  • ¼ cup agave nectar
  • 1 cup dark chocolate chips 73% cacao
  • 1 tablespoon cinnamon, ground
  • pinch celtic sea salt
  • ¼ 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
INSTRUCTIONS
  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

Member recipes are not tested by the CHOW food team.

    Write a review | 4 Reviews
POST A COMMENT |4 Comments

COMMENT

  • just made this, only steeped a dried ancho chili, vanilla bean and cinnamon stick when I boiled the coconut milk. Not very spicy, but pretty tasty!

  • hurt me, that sounds delicious.

  • @PommeDeGuerre - "cream" doesn't have to mean dairy cream. What about cream of wheat? Moisturizing cream? To me "cream" refers to a certain texture more than anything.

  • This may be delicious, and not sure what to call it, but no cream means not ice cream.