This refreshing Mexican Chocolate Vegan Ice Cream recipe is a wonderful 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 Vegan Ice Cream
This vegan chocolate ice cream, made with a base of coconut milk spiked with warming spices –cinnamon, cayenne, and coffee is also perfect during the colder parts of the year.
Vegan Ice Cream Recipe
This rich recipe is a year-round ice cream social that I hope your family enjoys as much as ours does.
Mexican Chocolate Vegan Ice Cream
Ingredients
- 2 cans full fat coconut milk, unsweetened, 13.5 ounce
- ¼ cup agave nectar or honey
- 1 cup chocolate chips
- 1 tablespoon ground cinnamon, ground
- pinch celtic sea salt
- ¼ teaspoon cayenne (if you don’t want a super spicy ice cream then just use a pinch)
- 1 teaspoon organic decaf coffee beans, espresso grind
- 1 tablespoon vanilla extract
Instructions
- 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
Equipment
How to Make: Mexican Chocolate Vegan Ice Cream
I love the simple 10-minute preparation of this vegan recipe. However, the star of the show is the ease of using an ice cream maker.
How to Make Ice Cream Without An Ice Cream Maker
Don’t have an ice cream maker. See my quick and easy 2-Ingredient Banana Ice Cream recipe.
Chocolate Salty Ice Cream
If you want to enhance the flavor of this chocolate vegan ice cream recipe, sprinkle some coarse grey Celtic sea salt on top just before serving.
Inspired By Simply Recipes
My Mexican Chocolate Ice Cream is based on one from Simply Recipes. However, that one uses heavy cream and eggs, while this is a vegan ice cream recipe.
Healthy Ice Cream Recipes
Fresh, nutritious ingredients make healthy ice cream a family-friendly dessert. Here are some of my other favorites:
Dairy Free Ice Cream
I love that this Mexican Chocolate Vegan Ice Cream recipe meets the needs of people following gluten and dairy-free diets one spoonful at a time.
Ice Cream Tastes Better From Scratch
Whether churning rich chocolate or creamy vegan vanilla ice cream recipes, they always taste better from scratch!
What flavor of ice cream inspires your taste buds?
This recipe for Mexican Chocolate Vegan Ice Cream is an oldie but goodie from the archives. I first shared it in 2010.
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.
Debbie says
Really, does that work? I’ll have to try that. Thanks
Kate 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?
Karen says
Elana, I will definitely make this. Husband doesn’t do dairy, but would do anything for ice cream! Thanks for sharing the recipe.
~Karen
Sonya says
Sounds so yummy! Do you think it would be possible to use cocoa powder instead of chips? Love your site ;)
Elana says
Sonya, I haven’t tried that so not sure.
Dena says
Could you elaborate on this? Not only do I not have an ice cream maker, but I don’t even have a metal bowl! I sold everything and moved back to the US a couple weeks ago. Given how much I need to repurchase, the chances of buying a metal bowl soon are MUCH better than buying an ice cream maker!! LOL!
Do you need to reblend after freezing it?
Adrienne says
Yes, first freeze the metal bowl for about an hour. Then place it in a large pot or very large bowl with ice. Put the frozen metal bowl on top of the ice, just so that the mixture is cold as you stir it together. You’ll do this between steps 3 and 4 in Elana’s recipe. Cover with foil and freeze.
You can also do the plastic bag method, as suggested below. It works!
Adrienne says
No, you don’t need to re-blend. Let it soften a bit before serving.
Isabelle 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!! ;)
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!
Brandon May 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.
Krissy says
Native Forest Organic coconut milk is BPA free.
Sandra says
Tin/steel cans used for food and some aluminum beverage cans are lined with an epoxy resin that contains Bisphenol A (BPA). This lining’s purpose is to prevent corrosion and contamination of the food, but the BPA leeches onto our food/beverage thus becoming dangerous.
Katherine says
I just got an ice cream maker, and this is the first ice cream that will be made in it! YUM!! Thanks!
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.