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.


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


Step 1
In a medium saucepan, heat coconut milk and agave to a boil

Step 2
Reduce immediately to a simmer, then remove from heat

Step 3
Mix in the chocolate, stirring constantly until chips are completely melted

Step 4
Cool mixture in pan on counter for 1 hour

Step 5
Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined

Step 6
Add mixture to your ice cream maker, following directions per your machine

Step 7