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Mexican Chocolate Ice Cream (Dairy-free)

May 27, 2014 by Katie Mae 14 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

<MexicanChocolateIceCream

By Katie Mae Stanley, Contributing Writer

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. Spring is here to stay and cool days are slowly giving way to warm ones, which means it is now ice cream weather. But who am I kidding?! I eat ice cream year round – I just eat it more often now!

Chocolate ice cream has been a regular occurrence in my kitchen since the day an ice cream maker took up residence in my kitchen. Some days it is a basic tried and true favorite like my no frills chocolate coconut milk ice cream other days it’s a little more refined like the chocolate lavender ice cream (from my book Steeped).

Disclaimer: Some links are affiliate.

In Mexico hot chocolate is a favorite, especially in the winter. I knew that I needed to find a way to enjoy this treat when warmer weather came our way. Enter this Mexican hot chocolate inspired icy treat. The key is in the type of cinnamon used, in Mexico, Ceylon is the only type of cinnamon you will find for sale. It has more delicate, complex, and sweeter flavor than its cousin Cassia that you commonly find in the States. It is also better for your health, especially if you have children. The second key ingredient is the round bricks of Mexican chocolate. You can find the popular “Abuelita” in most store but I prefer to use Tazo, an amazing organic and direct trade product. Taza offers many different flavors of chocolate but for this recipe I used the chocolate cinnamon.

(Note from Kimi: I love my ice cream maker! With summer coming, now is a great time to invest in one. It allows you to make healthier ice creams, and also allows you to make allergy-friendly ones too. I have an earlier version of this ice cream maker, and it’s still going strong!)

Other Ice Creams at the Nourishing Gourmet

  • Lemon Earl Grey Sorbet
  • Chai Coconut Milk Ice Cream
  • Halve Ice Cream with Tahini and Honey
  • Decadent Pumpkin Pie Ice Cream
  • Double Chocolate Chip Cookie Dough Ice Cream

 

Mexican Chocolate Ice Cream
 
Author:
Katie Mae Stanley @ The Nourishing Gourmet
Recipe type: Dessert
Cuisine: Mexican
Print
 
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.
Ingredients
  • 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
Instructions
  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.
3.2.2925

 

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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

Latest posts by Katie Mae (see all)

  • Instant Raspberry Hot Cocoa Mix (Dairy-free) - January 9, 2017
  • Pumpkin Spice Hot Cocoa - October 14, 2016
  • Thai Chicken Fried Rice - July 20, 2016

Filed Under: Dairy Free, Desserts, Gluten Free, Vegetarian

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Reader Interactions

Comments

  1. Serafina

    June 1, 2014 at 10:34 pm

    This looks so good! Can’t wait to try this recipe. I haven’t been brave enough to try a custard ice cream yet, but this one looks so good, I’m will to try it! Thank you for sharing on the NG, Katie Mae!

    Reply
  2. Stella McCartney

    June 23, 2014 at 2:12 am

    Hey
    Katie Mae

    Love love love! One of my favorite things to make in the summer is homemade ice cream i love it . And chocolate is best flavor ever.

    Best
    victoria frozen yogurt

    Reply
  3. Kari W

    June 24, 2014 at 8:07 am

    Hello! Could you tell me how many ounces are in a can of coconut milk?
    We buy ours in a carton or make it homemade.
    Thank you kindly!
    Kari

    Reply
    • Katie Mae

      June 24, 2014 at 11:00 am

      14 oz

      Reply
  4. Aly

    July 9, 2014 at 2:44 pm

    Would honey work?

    Reply
  5. Aly

    July 9, 2014 at 2:45 pm

    Yum! Would honey work?

    Reply
  6. Robin Schick

    April 10, 2015 at 9:00 pm

    looks yummy. The links aren’t working. What kind of ice cream maker do you have?

    Reply
    • KimiHarris

      April 11, 2015 at 8:41 pm

      Hey Robin!

      Sorry I missed your comment before. I fixed the links above!

      Reply
  7. Trina

    April 11, 2015 at 7:46 am

    Your amazon links just took me to the home page, not to any particular products.
    This sounds delicious.

    Reply
    • KimiHarris

      April 11, 2015 at 7:55 am

      Trina,

      Thanks for letting me know! I didn’t realize that the links were broken on this post. I’ll try to put them in again ASAP!

      Reply
  8. jewel

    October 1, 2015 at 8:12 am

    chocolate ice cream is my first choice in all kind of ice cream. I think this recipe will be very tasty.

    Reply
  9. Marianne Perry

    August 2, 2017 at 5:30 am

    these sound so good, but what can i do if i do not have an ice cream maker?

    Reply
  10. LC

    June 7, 2018 at 5:22 pm

    I feel like I’m asking a dumb question but do we churn at the very end when we pour into the ice cream maker?

    Reply
    • Katie Mae

      December 30, 2018 at 10:00 pm

      I’m am so sorry that this comment just came through to me. I use an electric ice cream maker with an insulated container. It doesn’t use rock salt and ice where you churn manually. The electric one churns it for you. I hope that that helps!

      Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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