Mexican Chocolate Ice Cream |
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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 2 |
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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. /mexican-chocolate-ice-cream/ Ingredients:
2 (14 ounce) cans coconut milk, unsweetened |
1/4 cup agave nectar |
1 cup chocolate chips, dark 73% cacao |
1 tablespoon cinnamon, ground |
1 pinch sea salt, celtic |
1/4 teaspoon cayenne (if you don't want a super spicy ice cream, then just use a pinch) |
1 teaspoon espresso, decaf, 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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