Mexican Chocolate Coconut Milk Ice Cream Recipe

If you’re craving a deliciously rich and creamy dessert that captures the essence of Mexican hot chocolate, look no further! This Mexican Chocolate Coconut Milk Ice Cream recipe is not only vegan but also incredibly easy to make. With the perfect blend of chocolate, spices, and the creamy goodness of coconut milk, this ice cream is sure to become a favorite in your household. Let’s dive into the recipe and explore how to create this delightful treat!

Coconut CreamCoconutrecipe

What is Coconut Cream?

Coconut cream is a thick, creamy substance extracted from the flesh of mature coconuts. It is rich in flavor and fat, making it an ideal base for vegan ice creams. Unlike coconut milk, which has a thinner consistency, coconut cream provides a luscious texture that enhances the creaminess of desserts. When making ice cream, using full-fat coconut cream or coconut milk ensures a smooth and rich final product.

Ingredients You'll Need

To make this Mexican Chocolate Coconut Milk Ice Cream, gather the following ingredients:

    Coconut Milk: 1 3/4 cups of full-fat coconut milk (canned is best for creaminess).
    Chocolate Chips: 2 oz of semisweet or bittersweet chocolate chips.
    Cocoa Powder: 1/4 cup for that rich chocolate flavor.
    Maple Syrup: 1/4 cup as a natural sweetener.
    Ground Cinnamon: 1 tsp for a signature Mexican flavor.
    Vanilla Extract: 1 tsp for added depth.
    Sea Salt: 1/4 tsp to enhance the sweetness.
    Cayenne Pepper: A pinch for a hint of spice (optional).
    Optional Garnish: Shaved chocolate for a decorative touch.

How to Make Mexican Chocolate Coconut Milk Ice Cream

Step 1: Melt the Chocolate

In a small saucepan, heat 1/4 cup of the coconut milk with the chocolate chips over low heat. Stir occasionally until the chocolate is fully melted and combined with the coconut milk.

Step 2: Blend the Mixture

In a high-powered blender, combine the melted chocolate mixture with the remaining coconut milk, cocoa powder, maple syrup, cinnamon, vanilla extract, sea salt, and cayenne pepper (if using). Blend until smooth and creamy.

Step 3: Churn or Freeze

Using an Ice Cream Maker:

    Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes.
    Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

No-Churn Method:

    Pour the mixture into a freezer-safe container.
    For a creamier texture, stir the ice cream every 30 minutes for the first 2 hours of freezing.
    Freeze for 4-6 hours or until firm. Allow the ice cream to soften at room temperature for 15-20 minutes before serving.

Step 4: Serve

Scoop the ice cream into bowls and garnish with shaved chocolate if desired. Enjoy this rich and creamy treat that perfectly balances sweetness and spice!

Tips for the Best Ice Cream

    Use Full-Fat Coconut Milk: This is crucial for achieving the desired creaminess. Avoid low-fat or light versions as they will result in a less satisfying texture.
    Experiment with Spices: Feel free to adjust the amount of cinnamon and cayenne to suit your taste. For a more intense chocolate flavor, consider adding a bit more cocoa powder.
    Storage: Keep the ice cream in an airtight container in the freezer. It’s best enjoyed within a week for optimal texture.

Conclusion

This Mexican Chocolate Coconut Milk Ice Cream recipe is a delightful way to enjoy a classic dessert with a twist. With its rich flavors and creamy texture, it’s perfect for hot summer days or as a special treat any time of year. Whether you choose to use an ice cream maker or the no-churn method, this recipe is sure to impress your family and friends. So grab your ingredients, and get ready to indulge in this deliciously unique ice cream!

FAQs for Mexican Chocolate Coconut Milk Ice Cream Recipe

1. What ingredients do I need to make Mexican Chocolate Coconut Milk Ice Cream?
To make this ice cream, you'll need full-fat coconut milk, semisweet or bittersweet chocolate chips, cocoa powder, maple syrup, ground cinnamon, vanilla extract, sea salt, and optionally cayenne pepper and shaved chocolate for garnish.
2. How do I make Mexican Chocolate Coconut Milk Ice Cream without an ice cream maker?
For a no-churn method, pour the blended mixture into a freezer-safe container. Stir the ice cream every 30 minutes for the first 2 hours, then freeze for 4-6 hours or until firm. Let it soften for 15-20 minutes before serving.
3. What is coconut cream, and why is it used in this recipe?
Coconut cream is a thick, rich substance from mature coconuts, providing a creamy texture ideal for vegan ice creams. Using full-fat coconut cream or milk ensures a smooth and luscious final product.
4. How can I enhance the flavor of my Mexican Chocolate Coconut Milk Ice Cream?
You can enhance the flavor by adjusting the spices, such as increasing the amount of cinnamon or adding more cocoa powder. For a spicy kick, include a pinch of cayenne pepper.

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