In honor of Cinco de Mayo, I present you with yet another chocolate ice cream recipe. (Can you tell that I LOVE ice cream?) This low-carb, gluten-free, vegan Mexican Chocolate Ice Cream is muy bueno! (You can also make it sugar-free.) For this recipe, I decided to splurge a little and I went for a bar of Lindt Extra Dark chocolate. I found 85% cocoa at Walmart so the carb content is pretty low. If you go to Lindt’s website, they even have a 99% cocoa dark chocolate!
- 2 cans of coconut milk, unsweetened
- ¼ cup agave nectar (or 1/4 cup of Stevia in the Raw or 1-2 tsp of Stevia extract)
- 1 bar (3.50 oz) Lindt Excellence 85% cocoa extra dark chocolate (or 1 cup unsweetened cocoa powder or 2-3 squares of unsweetened baking chocolate. It depends on how dark you want your ice cream to look.)
- 1 tablespoon ground cinnamon
- a pinch of salt
- ¼ teaspoon cayenne (or a pinch. I didn’t even use any because I’m a chicken.)
- 1 tsp of ground coffee (caffeinated or decaf, your choice)
- 1 tablespoon vanilla extract
- In a medium saucepan, heat the coconut milk and agave to a boil.
- Reduce immediately to a simmer, then remove from heat.
- Mix in the chocolate and stir the mixture constantly until the chocolate is completely melted.
- Cool mixture in the pan on the counter for 1 hour.
- Stir in the cinnamon, salt, cayenne, coffee and vanilla until thoroughly combined.
- Pour the mixture into your ice cream maker, following directions per your machine.
- Serve. ¡Olé!
(This was based on a recipe from Elana’s Pantry. She makes organic, gluten-free foods for her family.)