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Vegan Mexican Chocolate Ice Cream

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Vegan Mexican Chocolate Ice Cream
1 batch Easy
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Ingredients (8)

  • 2 (14 oz.) cans of coconut milk, unsweetened
  • ¼ cup agave nectar
  • 1 cup dark chocolate chips 73% cacao
  • 1 tablespoon cinnamon, ground
  • pinch celtic sea salt
  • ¼ teaspoon cayenne (if you don't want a super spicy ice cream, then just use a pinch)
  • 1 teaspoon decaf espresso, ground
  • 1 tablespoon vanilla extract

This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching.


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