Incredibly easy, rich, and healthy vegan and paleo Mexican hot chocolate ice cream. It tastes amazing with a bit of spice and a no-churn method is included, so you don’t even need an ice cream maker!
I love Mexican hot chocolate. If you’ve never had it before, one of the biggest difference to note from a regular hot chocolate is the cinnamon and a hint of spice from cayenne. I also think it’s richer and more decadent. As the weather warms up, I decided to make a vegan and paleo ice cream recipe of this yummy drink and it’s truly delicious. It’s my second favorite after Orangina (click here to learn about bubbly drinks).
Vegan & Paleo Mexican Hot Chocolate Ice Cream Recipe
I’ve made several flavors of homemade paleo coconut ice cream in my life, and this one might be my favorite. It’s rich, super chocolate-y, and just so creamy. The added spices and the melted chocolate chips make it taste extra fancy and special. I love how it tastes more decadent than a regular paleo chocolate ice cream.
Ingredients in Vegan & Paleo Mexican Hot Chocolate Ice Cream
The ingredients for this paleo ice cream are quite simple, and you most likely already have all them on hand.
- Coconut milk: Make sure to use full-fat coconut milk from a can (or this one if using a carton) to achieve a creamy texture. Other non-dairy milks are usually too thin in consistency and will result in an icy ice cream.
- Semisweet chocolate chips: These are my favorite chocolate chips that are dairy free, soy free, vegan, and paleo. Other brands will work as well. You can also use bittersweet chocolate.
- Cocoa powder: Cacao powder will also work in a pinch.
- Maple syrup: You can also substitute with honey.
- Vanilla extract: Use pure vanilla extract for best quality and flavor.
- Cinnamon: This is what gives this Mexican hot chocolate ice cream recipe its distinct flavor, so do not leave it out.
- Cayenne: You can omit if you think the spice of cayenne might be too much, but I love a hint of it in my Mexican hot chocolate, as well as in this ice cream version.
- Sea salt: Some people are hesitant about adding salt to sweets, but it enhances the flavor so much! I always try to include sea salt, especially in chocolate desserts.
- Shaved chocolate bar: This is completely option, but I love adding it as a garnish. I used Hu Kitchen Simple Dark Chocolate Bar, and was amazing and added such a wonderful texture. You can get 15% the entire site using the code: JEAN15
Vegan & Paleo Ice Cream Recipe Without an Ice cream Maker
When it comes to homemade paleo coconut ice cream, using an ice cream maker will yield the best result for a creamy and decadent texture. However, I completely get that you may not want another appliance in your kitchen that takes up space. If that’s you, here’s how to make this vegan and paleo Mexican hot chocolate ice cream without an ice cream maker:
- Make the ice cream mixture using melted chocolate chips and blending all the ingredients together.
- Pour into a freezer-safe container and freeze.
- Optional step for creamier texture: For the first 2 hours, use a metal spoon to mix and stir the ice cream every 30 minutes.
- Once frozen, thaw the ice cream on the counter for about 15-20 minutes before scooping. No-churn ice cream is usually harder and icier than the ice cream maker version, so this is a necessary step!
While you can choose to skip the optional step of stirring this paleo chocolate ice cream, I have found that it really does help with yielding a creamier, better texture. It takes some arm muscle, but it’s worth it!
Other recipes you might love…
- Mexican Hot Chocolate (Paleo, Vegan)
- Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)
- Vegan & Paleo Cherry Garcia Ice Cream
- 3-Ingredient Paleo Matcha Ice Cream
- Creamy Keto Fudgesicles (Paleo, Vegan)
Vegan & Paleo Mexican Hot Chocolate Ice Cream
Ingredients
- 1 3/4 cup full-fat coconut milk or 1 14-oz can of coconut milk, divided
- 2 oz semisweet chocolate chips or bittersweet chocolate
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- Pinch of cayenne
- Optional garnish: shaved chocolate bar I used Hu Kitchen Simple Dark Chocolate Bar (15% off with code: JEAN15)
Instructions
- Heat 1/4 cup of coconut milk and chocolate chips in a small saucepan over low heat. Cook for 10-15 minutes while whisking occasionally, until the chocolate is completely melted.
- Add the melted mixture with the rest of the ingredients in a high powered blender, and blend until smooth.
Ice Cream Maker Method
- Pour the mixture into an ice cream maker and churn following the manufacturer's directions. The mixture should firm up and turn into a ball after about 20 minutes.
- Transfer to an airtight container and freeze for at least 2 hours before enjoying.
No Churn Method
- Transfer to a freezer-safe container, then freeze for 4-6 hours until firm.
- Optional step: For a creamier ice cream, use a metal spoon to stir the ice cream every 30 minutes for the first 2 hours of freezing.
- When ready to serve, allow the ice cream to thaw at room temperature for 15-20 minutes before serving.
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This looks so amazing rich and delicious . . . . I’ve bookmarked to make for my mom on Mother’s Day!
I love everything about this ice cream! Cool, creamy, full of flavor and the delicious subtle spice from the cinnamon! And it’s vegan and paleo too!
Jean, these photos are so smashing! Love love love. I grew up drinking Mexican Hot Chocolates at our favorite cafe, alongside blueberry scones with honey. Good memories. This ice cream sounds perfect for the warm weather we’re having!
This ice cream is absolutely divine! The flavors are so good!
OMG, Jean, this is so creamy, dreamy, and heavenly!
Best non-dairy ice cream yet. Rich and creamy & easy to make,
Thanks so much. So glad you enjoyed it!
Yum! Love all the spices. And it’s so easy! Thanks!