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Vegan Mexican Chocolate Ice Cream
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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.


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

Member recipes are not tested by the CHOW food team.

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