Vegan & Paleo Mexican Hot Chocolate Ice Cream
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!
Servings: 6 servings
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.
Serving: 1serving - about 1/2 cup | Calories: 243kcal | Carbohydrates: 16g | Protein: 3g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 1mg | Sodium: 127mg | Potassium: 292mg | Fiber: 4g | Sugar: 9g | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg