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MEMBER RECIPE

Vegan Mexican Chocolate Ice Cream Recipe

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.