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.
Servings:2 | Calories:1512 | Total Fat:115g | Chol:21mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 115g
177 %
Sat Fat 93g
465 %
Total Carb 115g
38 %
Fiber 6g
24 %
Sugars 91g
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Cholesterol 21mg
7 %
Sodium 1121mg
47 %
Protein 15g
29 %
Calories:
49% Coconut milk
47% Chocolate
1% Agave nectar
1% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 (13.5 ounce) cans coconut milk, unsweetened 1/4 cup agave nectar or honey 1 cup chocolate chunks 1 tablespoon cinnamon, ground pinch celtic sea salt 1/4 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 : View recipe directions on elanaspantry.com
