Mexican Chocolate Ice Cream

Elana's Pantry's Note:

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/

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 1.0 batch

• 2 (14 ounce) cans coconut milk , unsweetened
• ¼ cup agave nectar
• 1 cup chocolate chips , dark 73% cacao
• 1 tablespoon cinnamon , ground
• 1 pinch sea salt , celtic
• ¼ teaspoon cayenne (if you don't want a super spicy ice cream, then just use a pinch)
• 1 teaspoon espresso , decaf, 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.