Thursday, February 12, 2015
Mexican Chili Chocolate Coconut Milk Ice Cream
2 cans whole fat coconut milk
1 cup soy-free, dark chocolate chips
1/2 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1-4 shakes ground cayenne pepper (to taste)
1. Heat coconut milk over medium heat. Add chocolate chips and stir continuously until completely melted and homogenous. Do not allow to boil.
2. Take off heat, and add cinnamon, vanilla, and cayenne. Stir well.
3. Chill overnight.
4. Following instructions for your ice cream maker, add ingredients and run until done.
5. Enjoy at a fraction of the cost of store-bought coconut milk ice cream.