mexican chocolate ice cream

Mexican Chocolate Ice Cream

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.

Mexican Chocolate Ice Cream
Ingredients
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

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:

Comments

    • JC says

      I would love to know the same thing! We have a salt-ball ice cream maker but don’t want to spend the time trying if it won’t work. ;)

  1. Justine says

    Hi, thanks so much for all your wonderful reciepes I lok forward to making this for my son who is dairya nd gluten intolerant
    Wondering if the icecream will work just as well without the coffee
    Cheers
    Justine

  2. Syd says

    My boyfriend and I are both vegan and were struggling to find a healthy, but very tasty, vegan treat to bring to a dinner party. We were the only vegans invited so we wanted to impress. We decided on this dessert, and it was a hit! Very exciting!

    I’ve been visiting your blog for three years now and have enjoyed pretty much every vegan recipe you’ve posted. Thanks for your inspiration!

    Syd from Halifax :)

  3. says

    This was so amazing! I made a half recipe and subbed 3 tablespoons of xylitol for the agave since the agave is very non-primal/paleo and it was great. My husband is just getting on the primal/paleo bandwagon and I was a little worried about the coconut flavor but it just tasted like the best chocolate ice cream ever. Yum! I used the ice cream attachment for my Kitchenaid mixer and it was just so easy peasy lemon squeezy! Thanks for all of your hard work Elana.

  4. Mariana says

    This recipe came out perfectly. I can’t even tell that it is vegan. Wanting to punch up the chocolate flavor, I combined unsweetened coca with a small amount of coconut milk in a sauce pan and then added the coca mixture to the base before cooling. To speed up the cooling process I put the ice cream base into a gallon freezer bag and submerged it in an ice bath for 20 minutes.

  5. says

    Hi! I made this and it’s so delicious! I used the full amount of cayenne which gives it a spicy kick. I used honey instead of agave and regular not decaf espresso.

    Question – where is the green bowl from? It’s so cute!

    Thanks so much for this recipe!

  6. says

    This is making me drool openly. I am making this ASAP because I know that I’ll be dreaming of this ice cream tonight. Thank you soo much for sharing this.

  7. Sarah says

    Elana,

    I made this ice cream yesterday and it was fantastic. The suggested amount of cayenne pepper is just enough to be present, but not so much that it overpowers the ice cream. The ice cream has so many layers of flavor and deliciousness. My family was very impressed.

  8. says

    THIS WAS AMAZING!!! The BEST chocolate ice cream I’ve ever had! I omitted the cayenne, since I don’t like spicy with chocolate, but it was still just as delicious! Thank you Elana for this yummy recipe!

  9. Jodi Husband says

    If you don’t have an ice cream maker try making it with ice cream in a bag recipe. Place mixture in sandwich ziplock and then put that inside a gallong ziplock with ice and ice cream salt and shake until it become ice cream about 10-20 minutes. My kids love doing this in the summer.

  10. says

    Gosh this sounds devine. I can’t wait until I have my own ice-cream maker! I’m going to try the recipe with stevia instead of agave syrup :).

    • Daniela Tanner says

      I would like to make this with Stevia drops. Any insight into how I might do that to substitute for the agave?

  11. says

    hi Elana,
    thank you for a fantastic recipe. Just have to buy the ice-cream maker now :o)
    My daughter and I have recently been given a looong list of food to avoid (intolerances) and I’ve been looking online for some recipes.
    Found your blog which is priceless. Waiting for the kids to start school again (next week) and get back to a routine to start experimenting ;)
    Thanks again for the time you spend sharing all this.
    Isa
    PS: not a Agave hater here, we love it!! ;)

  12. Carolina says

    This ice cream looks amazing! I just love coconut milk. :)

    By the way, is there any chance for the development of a gingerbread cake recipe? Now that fall is approaching I am starting to have a craving for it–it is a favorite at my house.

    Thanks Elana!

  13. says

    I still don’t have an ice cream maker, yet I can make some pretty nice ice cream without one. I have just discovered canned coconut milk after months of making my own, and the texture of can is just much better–especially for making ice cream! Are there any brands that are BPA free? I will have to do my research.

  14. Beth says

    That photo has me looking for a spoon.
    I don’t have an ice cream maker, but I think I’ll try making this recipe without it and see what happens.

    • Marcia says

      Please post here if you try making this recipe and simply freeze it in your freezer. I don’t have an ice cream maker either, and plan to try this as well.

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