Photo: Ian Dooley
Mexican Chocolate Ice Cream
8 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
534
Calories
5g
Protein
41g
Fat
36g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (13.5 ounce) cans coconut milk , unsweetened
- ¼ cup agave nectar
- 1 cup chocolate drops
- 1 tablespoon 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 decaf espresso, ground
- 1 tablespoon vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes