Introduction to Vegan Mexican Chocolate Ice Cream
Vegan Mexican Chocolate Ice Cream is a unique and delicious dessert that combines the richness of chocolate with the bold flavors of Mexico. This recipe is perfect for those looking for a dairy-free and cruelty-free alternative to traditional ice cream.
The Benefits of Vegan Ice Cream
Vegan ice cream is not only better for the environment and animal welfare, but it can also be a healthier option for those with dietary restrictions. This recipe uses coconut milk as a base, which is high in healthy fats and low in calories.
Ingredients
- 1 can full-fat coconut milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Open the can of coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
- In a blender or food processor, combine the coconut cream, cocoa powder, maple syrup, coconut sugar, cinnamon, cayenne pepper, vanilla extract, and salt.
- Blend the mixture on high speed until it is smooth and creamy, stopping to scrape down the sides of the blender as needed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream has finished churning, transfer it to an airtight container and freeze for at least 2 hours to set.
- Once set, scoop and serve. You can top with your favorite toppings such as chopped nuts, shredded coconut, or chocolate chips.
Tips and Variations
- For a creamier ice cream, use more coconut cream and less of the reserved liquid.
- Add a pinch of salt to balance out the sweetness and bring out the flavors.
- Experiment with different types of non-dairy milk, such as almond or cashew milk, for a unique flavor.
- Add a shot of espresso for a mocha flavor or a splash of liquor for a grown-up twist.
