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

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  • 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
  • Serve
Prep Time 10 mins
Resting Time 1 hour
Cook Time 10 mins
Total Time 1 hr 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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:


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Recipes » Desserts » Mexican Chocolate Ice Cream