Vegan & Paleo Mexican Hot Chocolate Ice Cream

5 from 1 vote

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!

Prep Time1

Cook Time15

Churning & Freezing Time2 20

Course: Dessert

Cuisine: Mexican

Keyword: homemade paleo coconut ice cream, hot chocolate ice cream recipe, how to make ice cream without ice cream maker, paleo chocolate ice cream, paleo ice cream recipe, vegan chocolate ice cream

Servings: servings

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.

Nutrition