Vegan Mexican Chocolate Ice Cream

by Cassandra

Information

Ingredients

2 (14 oz.) cans of coconut milk, unsweetened

¼ cup agave nectar

1 cup dark chocolate chips 73% cacao

1 tablespoon cinnamon, ground

pinch celtic sea salt

¼ teaspoon cayenne

1 teaspoon decaf espresso, ground

1 tablespoon vanilla extract

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