Hot Chocolate Ice Cream

mexican

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!

KEY INGREDIENTS

• Full-Fat Coconut Milk • Cocoa • Semisweet Chocolate Chips • Maple Syrup • Cinnamon • Vanilla • Sea Salt • Cayenne Optional Garnish Shaved Chocolate Bar

INSTRUCTIONS

Heat coconut milk and chocolate chips, whisking until the chocolate is melted. Then blend with the rest of the ingredients until smooth.

Freeze for 4-6 hours until firm. For a creamier ice cream, use a metal spoon to stir every 30 minutes for the first 2 hours of freezing.

no churn method

Pour the mixture into an ice cream maker and churn following the manufacturer's directions. Freeze for 2 hours.

ice cream maker

ENJOY!

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