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Mexican Chocolate Ice Cream

by on September 8, 2010 in Gluten-Free, Special Dietary Needs September 8, 2010 Gluten-FreeSpecial Dietary Needs
See post on elanaspantry’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

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

Ingredients

  • 2 cans Coconut Milk, Unsweetened (14 Oz)
  • ¼ cups Agave Nectar
  • 1 cup Dark Chocolate Chips 73% Cacao
  • 1 Tablespoon Cinnamon, Ground
  • 1 pinch Celtic Sea Salt
  • ¼ teaspoons 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

Preparation

In a medium saucepan, heat coconut milk and agave to a boil. Reduce immediately to a simmer, then remove from heat. Mix in the chocolate chips, stirring constantly until chips are completely melted. Cool mixture in pan on counter for 1 hour. After the mixture has cooled, stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined. Add mixture to your ice cream maker and prepare ice cream following the manufacturer’s directions for your ice cream maker. Serve!

2 Comments

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sdenton on 9.9.2010

This sounds flippin’ amazing!!!

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debdaamazon on 9.9.2010

Oh YUM!! That sounds just fantastic!

2 Reviews

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mslaura022 on 8.26.2017

Very creamy and the perfect decadent treat! I reduced the agave slightly, scant 1/4 c. and probably could have reduced to an 1/8 c. based on our desired sweetness level. It did take a little longer to thicken in our ice cream maker than traditional ice cream, about 23-30 minutes. We will be making this many more times in the future!

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habitat67 on 9.4.2010

I made this last night. I used really good quality chocolate and a mix between 72 and 85% cocao bars. I also used vanilla bean instead of extract. It’s FANTASTIC. I will def make again.

I’m on a paleo/caveman diet and this actually works for the diet. It feels and tastes so indulgent.

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