Coconut cream is a thick, creamy substance extracted from the flesh of mature coconuts. It is rich in flavor and fat, making it an ideal base for vegan ice creams. Unlike coconut milk, which has a thinner consistency, coconut cream provides a luscious texture that enhances the creaminess of desserts. When making ice cream, using full-fat coconut cream or coconut milk ensures a smooth and rich final product.

To make this Mexican Chocolate Coconut Milk Ice Cream, gather the following ingredients:

Coconut Milk: 1 3/4 cups of full-fat coconut milk (canned is best for creaminess).
Chocolate Chips: 2 oz of semisweet or bittersweet chocolate chips.
Cocoa Powder: 1/4 cup for that rich chocolate flavor.
Maple Syrup: 1/4 cup as a natural sweetener.
Ground Cinnamon: 1 tsp for a signature Mexican flavor.
Vanilla Extract: 1 tsp for added depth.
Sea Salt: 1/4 tsp to enhance the sweetness.
Cayenne Pepper: A pinch for a hint of spice (optional).
Optional Garnish: Shaved chocolate for a decorative touch.

In a small saucepan, heat 1/4 cup of the coconut milk with the chocolate chips over low heat. Stir occasionally until the chocolate is fully melted and combined with the coconut milk.

In a high-powered blender, combine the melted chocolate mixture with the remaining coconut milk, cocoa powder, maple syrup, cinnamon, vanilla extract, sea salt, and cayenne pepper (if using). Blend until smooth and creamy.

Using an Ice Cream Maker:

Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, usually about 20 minutes.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

No-Churn Method:

Pour the mixture into a freezer-safe container.
For a creamier texture, stir the ice cream every 30 minutes for the first 2 hours of freezing.
Freeze for 4-6 hours or until firm. Allow the ice cream to soften at room temperature for 15-20 minutes before serving.

Scoop the ice cream into bowls and garnish with shaved chocolate if desired. Enjoy this rich and creamy treat that perfectly balances sweetness and spice!

Use Full-Fat Coconut Milk: This is crucial for achieving the desired creaminess. Avoid low-fat or light versions as they will result in a less satisfying texture.
Experiment with Spices: Feel free to adjust the amount of cinnamon and cayenne to suit your taste. For a more intense chocolate flavor, consider adding a bit more cocoa powder.
Storage: Keep the ice cream in an airtight container in the freezer. It’s best enjoyed within a week for optimal texture.

This Mexican Chocolate Coconut Milk Ice Cream recipe is a delightful way to enjoy a classic dessert with a twist. With its rich flavors and creamy texture, it’s perfect for hot summer days or as a special treat any time of year. Whether you choose to use an ice cream maker or the no-churn method, this recipe is sure to impress your family and friends. So grab your ingredients, and get ready to indulge in this deliciously unique ice cream!