Mexican Chocolate Vegan Ice Cream

2 cans full fat coconut milk, (unsweetened, 13.5 ounce)

¼ cup agave nectar or honey

1 cup chocolate chips

1 tablespoon ground cinnamon, (ground)

Pinch celtic sea salt

¼ teaspoon cayenne (if you don't want a super spicy ice cream then just use a pinch)

1 teaspoon organic decaf coffee beans, espresso grind

1 tablespoon vanilla extract

In a medium saucepan, heat coconut milk and honey to a boil
Reduce to a simmer, then remove from heat
Mix in chocolate, stirring constantly until chips are completely melted
Cool mixture in pan on counter for 1 hour
Stir in cinnamon, salt, cayenne, espresso, and vanilla until thoroughly combined
Process according to the directions of your ice cream maker

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇲🇽Mexican

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 15m