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Mexican Chocolate Ice Cream

This Chocolate Ice Cream is perfect for summer’s end, which usually corresponds with the upcoming Labor Day holiday (stay tuned for a Healthy Labor Day Recipe Roundup post later this week!); the added spices warm up this vegan gluten free dessert for chilly Fall nights approaching.

My recipe is based on one from Elise of Simply Recipes –she has a great traditional Mexican Chocolate Ice Cream recipe that uses cream and eggs, which you might like to take a look at.

Mexican Chocolate Ice Cream
  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

A lot of people often ask me what kind of ice cream maker I use for my recipes. I received this question from Rebecca W on my Cherry Strawberry Ice Cream post:

I have been looking through your Amazon store to see what kind of ice cream maker you recommend but I can’t find one. Do you have any suggestions? Thanks!

The ice cream maker I use seems to have been discontinued, so I cannot really recommend it. So, my question to everyone is what’s your favorite ice cream maker? If you could link to the product online that would be great! Thanks everyone!