Mexican Hot Chocolate Ice Cream

CALORIES:

249.1

PROTEIN:

2.9 g

PREP TIME:

10 mins

COOK TIME:

1 day

SERVINGS:

4

This easy as pie no churn Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. No ice cream maker required!

Recipe by Dora's Table

Ingredients

  • 2 tablets Hernan Mexican chocolate or chocolate of choice
  • 2 cups unsweetened almond, coconut or soy milk
  • 1 ripe avocado, cut in half, flesh removed
  • ¼ cup maple syrup

Directions

  1. Bring the milk to a very low simmer over low heat. Add the chocolate tablets and stir with a whisk or molinillo.
  2. Once the chocolate has dissolved, pour it in a container and let it cool completely in the fridge or freezer.
  3. Place the chocolate mixture, avocado, and maple syrup in the blender, and puree until smooth.
  4. Pour into ice trays and freeze overnight.
  5. The following day unmold the cubes and place in the food processor. Process until smooth (hold on to your food processor because it’s going to shake!)
  6. Eat right away and enjoy!

Nutrition FactsAmount Per Serving

Calories:

249.1

Protein:

2.9g

Total Fat:

15.6g

Sat. fat:

6.02g

Trans fat:

<0.01g

Cholesterol:

0mg

Total Carbohydrate:

26.1g

Dietary Fiber:

4.8g

Total Sugars:

17.05g

Added Sugars:

11.9g

Sodium:

48.6mg

Tips

  • You can replace the maple syrup with an equivalent quantity of the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can then skip steps 4, 5 and 6.

Nutrition FactsAmount Per Serving

Calories:

249.1

Protein:

2.9g

Total Fat:

15.6g

Sat. fat:

6.02g

Trans fat:

<0.01g

Cholesterol:

0mg

Total Carbohydrate:

26.1g

Dietary Fiber:

4.8g

Total Sugars:

17.05g

Added Sugars:

11.9g

Sodium:

48.6mg

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