Mexican Chocolate Ice Cream (vegan)

Well, I honestly didn’t know that vegan food could taste so good.  This recipe is simple and actually delicious.  The full fat coconut milk makes it creamy and gives it a subtle coconut flavor. There’s a little bit of a gritty texture from the cinnamon that I found to be interesting, not gross.  Sorry, but I have no pictures because my friends and I were too busy eating this directly out of the container to take any.  Oops. Well, enjoy!


Makes one quart 


  • 2 oz unsweetened chocolate
  • 2 cans (24 fl oz) full fat coconut milk
  • 1/4 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1.5 tsp cinnamon
  • pinch of cayenne pepper


Freeze your ice cream maker bowl for 24 hours.  In a saucepan, over medium heat, whisk together all of the ingredients for about 5 minutes, making sure to melt the chocolate.  Let the base cool in the refrigerator overnight or for about 6 hours until it is thoroughly cold.  Then whisk the base again if separation has occurred and pour into the bowl of your ice cream maker.  Follow the manufacturer’s instructions to make the ice cream (about 25 minutes for me).  Freeze for 2 hours and then eat it all up (or savor it, I guess).


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