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“This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching. http://www.elanaspantry.com/mexican-chocolate-ice-cream/”
READY IN:
1hr 35mins
SERVES:
4-6
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, heat coconut milk and agave to a boil.
  2. Reduce immediately to a simmer, then remove from heat.
  3. Mix in the chocolate, stirring constantly until chips are completely melted.
  4. Cool mixture in pan on counter for 1 hour.
  5. Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined.
  6. Add mixture to your ice cream maker, following directions per your machine.
  7. Serve.

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