Mexican Chocolate Ice Cream
This Mexican chocolate ice cream has the perfect balance of sweet and spice. The coconut milk makes is it extremely creamy, so you won't even miss the dairy! This dessert is perfect for those days when you are craving Mexican Hot Cocoa but want to beat the heat.
Recipe type: Dessert
Cuisine: Mexican
  • 2 cans coconut milk (full-fat)
  • 4 egg yolks
  • 2 rounds of Taza cinnamon chocolate (2.7 oz) (See link in text above)
  • ¼ cup sucanat
  • ¼ cup cocoa powder
  • 2 cinnamon sticks
  • 2 vanilla beans
  • 1 TBS vanilla extract (optional)
  • ¼ tsp salt
  1. Cut the vanilla beans lengthwise. With the tip of a knife scrap out the vanilla "caviar" (insides of the bean). Set both aside until ready to use.
  2. In a small sauce pot, bring the coconut milk, cinnamon sticks, "caviar" and pods to a simmer. Continue to simmer for five minutes. Turn off heat, and slowly stir in the sucanat until dissolved. Cover and let infuse for one hour. Be sure not to let milk boil, if it does, it may curdle and a thin crust may form over the top.
  3. Strain the milk to remove the cinnamon sticks and vanilla pods.
  4. In a small bowl, whisk the egg yolks. Reheat the infused coconut milk on low. Pour a couple of tablespoons of the infused milk into the egg yolks and whisk well. Gently pour the yolk mixture back into the saucepan of infused milk, whisking continuously while pouring. This will form a custard
  5. Cook the mixture over low heat, stirring continuously, scraping the bottom of the pot with the heat-safe spatula. Stir until the custard thickens and coats the back of the spatula.
  6. Remove from heat. Add the chocolate rounds, cocoa powder, salt and vanilla extract (if using). Whisk until throughly combined.
  7. Pour into a glass dish. Cover the custard and chill completely in the refrigerator for a few hours or overnight.
  8. Once the custard is chilled, pour into your ice cream maker and freeze according to the manufacturer instructions (about 20-25 minutes). Remove from the ice cream maker and place in a freezer proof container.
Recipe by The Nourishing Gourmet at