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Mexican Chocolate Vegan Ice Cream
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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
Prep Time
10
minutes
mins
Resting Time
1
hour
hour
Cook Time
10
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Cook Mode
Prevent your screen from going dark
Equipment
Ice Cream Maker
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!