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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
  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

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: