Mexican Chocolate Ice Cream


This vegan and gluten free Mexican Chocolate Ice Cream is made with coconut milk; the added spices warm up this dessert for chilly Fall nights approaching.

What you will need

2 (14 oz.) cans of coconut milk, unsweetened

1/4 cup agave nectar

1 cup dark chocolate chips 73% cacao

1 tablespoon cinnamon, ground

1 pinch celtic sea salt

1/4 teaspoon cayenne (if you don't want a super spicy ice cream, then just use a pinch)

1 teaspoon decaf espresso, ground

1 tablespoon vanilla extract


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