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Disclaimer: The post is in partnership with Hernán & may include affiliate links.

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It might be the combination of my two favorite things Mexican hot chocolate and ice cream. For this recipe I’ve used my new favorite chocolate, Hernán. I found out about Hernan at a local festival here in San Antonio and I instantly fell in love with their all-natural, vegan products.

mexican hot chocolate tablillas in milk

Hernan Mexican hot chocolate is made with stone-ground ORGANIC cocoa beans from a bio-diversified plantation in Chiapas! The chocolate is available in tablillas or shaped into calaveras (chocolate skulls). It has become my favorite chocolates, because in the US it is becoming very hard to find Mexican hot chocolate without artificial flavors or oils.

mexican hot chocolate skulls

 

Plus it’s a local business run by a fellow Mexican and entrepreneur, Isela Hernández  who is crafting these products in partnership with artisan groups and producers in Mexico!

blended mexican hot chocolate for ice cream

I have been experimenting with the chocolate and have made Mexican hot chocolate paletas, so it only seemed natural to try and use it to make ice cream.

I love ice cream and with so many dairy free alternatives on the market it’s not as difficult to find a good vegan ice cream (my favorite brand is Nadamoo). I do wish there were more Mexican or Latino inspired flavors like this Mexican hot chocolate ice cream, or other flavors like jamaica, horchata, arroz con leche, and cajeta.

These Mexican hot chocolate popsicles (paletas de chocolate) are creamy and sweet, chocolaty and rich, with a touch of cinnamon.

 

I used to have an ice cream maker, which I loved, but I had to let go of in the move from Hawaii to Texas. I figured I could just buy a new one instead of paying to ship the one I had, but then I never did. So I have made this recipe no-churn, but if you have an ice cream machine you can use it as well.

The Recipe: Vegan Mexican Hot Chocolate Ice Cream

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don’t worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4,5 and 6
  • Enjoy!!

Vegan Mexican Hot Chocolate Ice Cream

This Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. It is also no-churn and dairy free!!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Mexican
Keyword: chipotle pasta, vegan pastas, ice cream, mexican hot chocolate, no-churn
Prep Time: 10 minutes
1 day
Total Time: 10 minutes
Servings: 4 servings (1 quart)
Calories: 247kcal
Author: Dora S.

Ingredients

  • 2 tablets (tablillas) Hernan Mexican chocolate
  • 2 cups Almond-coconut milk unsweetened
  • 1 Avocado ripe, cut in half, flesh removed
  • ¼ cup Maple syrup

Instructions

  • Bring the coconut-almond milk to a very low simmer over low heat. Add chocolate tablets, and stir with a whisk or molinillo.
  • Once the chocolate has dissolved pour it in a container and let it cool completely in the fridge or freezer.
  • Place the chocolate mixture, avocado, and maple syrup in the blender, and puree until smooth.
  • Pour into ice trays and freeze overnight.
  • 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!)
  • Eat right away and enjoy!!

Video

Notes

  • I tried several different types of milk for this and my favorite was almond-coconut or soy.
  • I have added avocado for creaminess, but don't worry the taste blends in perfectly with the chocolate.
  • You can use the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can skip the steps 4, 5, 6.

Nutrition

Serving: 1Serving | Calories: 247kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 288mg | Fiber: 3g | Sugar: 27g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 0.3mg

 

 

 

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Yes! These pancakes are stuffed with thinly sliced strawberries, spiced with Mexican cinnamon, and drizzled with maple syrup. They are one of our favorite pancakes in our house, and they are vegan and refined sugar-free.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

My 7 yr. old asked me, very seriously the other day, if I could teach him how to cook. I replied with an enthusiastic: ” Sure!”, but the truth is I’m not sure. Of course he needs to learn how to cook, it’s an invaluable life skill that will serve him well his whole life, but does he really need to learn now? What if he loves cooking? What if he loves cooking so much that he wants to be a chef? No!!!

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

The life of a chef is anything but easy. There’s long hours of physically demanding work, and an incredible amount of pressure and stress. Not to mention the high cost of culinary school and the low pay. Don’t get me wrong, I love what I do, if I had to do it over again I would probably choose to go to culinary school once more, but sometimes I wonder if I should’ve chosen a career in tech or anything else for that matter. At the end of the day though, what career he chooses is not up to me.

So I decided to let him do something easy, like pancakes. I gathered all the ingredients for him, but he had to measure them  out and do the hard work of mixing the batter. Pouring the batter into than pan and flipping the pancake was his favorite part, and after wiping down all the flour and cocoa powder that was sprinkled on the counter, he ran off to play legos like making pancakes in the morning was the most natural thing in the world. Before leaving though, he turned around and said, ” Can we put the pancakes on Dora’s Table?” So here they are, Tommy’s vegan chocolate strawberry pancakes.

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

The Recipe: Vegan Chocolate Strawberry Pancakes

I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce. Enjoy!

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Stuffed with thinly sliced strawberries and drizzled with maple syrup!!

Vegan Chocolate Strawberry Pancakes

5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: chocolate and strawberry, vegan pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 Pancakes
Calories: 138kcal

Ingredients

  • 1 cup Almond milk, unsweetened
  • 1 tbsp. Flaxseed, ground
  • 1/4 cup Maple syrup
  • 2 tsp. Apple cider vinegar
  • 1/2 cup Water
  • 2 tbsp. Coconut oil (sub unsweetened apple sauce)
  • 1 tsp. Vanilla extract
  • 3/4 cup All-purpose flour
  • 3/4 cup Whole wheat flour
  • 3 1/2 tsp. Baking powder
  • 1/2 tsp. Salt, kosher
  • 1 tsp. Ground Mexican cinnamon
  • 1/3 cup Cocoa powder, unsweetened
  • 1 cup Thinly sliced strawberries

Instructions

  • In a small bowl combine the almond milk, ground flaxseed. Mix well, and let rest for 5 minutes. 
  • Add vinegar, water, vanilla extract, and oil (or applesauce) to the almond milk mixture. Whisk to incorporate.
  • In a large bowl, combine the flours, baking powder, salt, cinnamon, and cocoa powder. 
  • Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms. Let rest for 10 min.
  • To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 3 strawberries on the pancake batter. Use a spoon to spread some of the batter on top of the strawberries to cover them. Let cook for about 3 min. or until fluffy and golden brown.
  • Flip and cook pancake on other side for 3 more minutes.
  • Repeat with the rest of the batter. 
  • Serve with maple syrup.

Video

Notes

I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce.

Nutrition

Serving: 1Pancake | Calories: 138kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Sodium: 132mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin C: 8.5mg | Calcium: 133mg | Iron: 1.5mg