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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!
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:
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:
No-Churn Method:
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
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
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.
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.
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.
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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