Mexican Chocolate Ice Cream

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  1. In a medium saucepan, heat coconut milk and honey to a boil
  2. Reduce to a simmer, then remove from heat
  3. Mix in chocolate, stirring constantly until chips are completely melted
  4. Cool mixture in pan on counter for 1 hour
  5. Stir in cinnamon, salt, cayenne, espresso, and vanilla until thoroughly combined
  6. Process according to the directions of your ice cream maker
  7. Serve

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:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

50 responses to “Mexican Chocolate Ice Cream”

  1. I’ve made ice cream without the ice cream maker before – you need to cool down your cooked product by putting it into the blender again with 3-4 ice cubes, then pouring it into a baking pan and freezing it for 12-24 hours. After that time period, put it into a cuisinart to break up the ice crystals and get the ice cream creamy – you don’t want it liquidy again. Put it back into the freezer. It will be ready for action. If the ice cream lasts for more than a week, you may need to repeat the cuisinart step.

  2. I bought coconut milk and put the cans in the fridge thinking it would help to have them cold before making ice cream, but then saw you want us to boil the coconut milk, first, and then let it cool. I’m wondering what is the reasoning behind this–is it simply to melt the chocolate chips, or does it impart some other feature on the ice cream? Could I skip that step and just melt the chips separately, then add?

    • Guen, I haven’t tried melting the chips separately for this recipe so not sure how that would work. If you do experiment please let us know how it goes :-)

    • 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. ;)

  3. 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

  4. 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 :)

  5. 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.

  6. 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.

  7. 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!

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