Mexican Chocolate Ice Cream

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!

RECIPE

  • 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
  1. In a medium saucepan, heat the coconut milk and agave to a boil.
  2. Reduce immediately to a simmer, then remove from heat.
  3. Mix in the chocolate and stir the mixture constantly until the chocolate is completely melted.
  4. Cool mixture in the pan on the counter for 1 hour.
  5. Stir in the cinnamon, salt, cayenne, coffee and vanilla until thoroughly combined.
  6. Pour the mixture into your ice cream maker, following directions per your machine.
  7. Serve. ¡Olé!

(This was based on a recipe from Elana’s Pantry. She makes organic, gluten-free foods for her family.)

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