This refreshing dairy-free Mexican Chocolate Ice Cream recipe is a wonderful paleo dessert for hot summer days. With its warming spices, it’s also incredible when the first hints of autumn are in the air. Mexican Chocolate Ice Cream, made with a base of coconut milk and spiked with fresh cinnamon, cayenne, and coffee, is also perfect during the colder parts of the year.
- 2 cans full fat coconut milk, unsweetened, 13.5 ounce
- ¼ cup agave nectar or honey
- 1 cup chocolate chips
- 1 tablespoon ground 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 organic decaf coffee beans, espresso grind
- 1 tablespoon vanilla extract
- In a medium saucepan, heat coconut milk and honey to a boil
- Reduce to a simmer, then remove from heat
- Mix in chocolate, stirring constantly until chips are completely melted
- Cool mixture in pan on counter for 1 hour
- Stir in cinnamon, salt, cayenne, espresso, and vanilla until thoroughly combined
- Process according to the directions of your ice cream maker
I hope you all enjoy this quick and easy, healthy frozen dessert recipe. I love that it meets the needs of of people on gluten-free and dairy-free diets. If you’re wondering how to make ice cream without an ice cream maker, see my quick and easy 2-Ingredient Banana Ice Cream recipe.
My dairy-free Mexican Chocolate Ice Cream recipe is based on one from Simply Recipes, though that one uses heavy cream and eggs, while this is a vegan ice cream recipe.
Here are some of my other paleo vegan recipes: