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.
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.
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!
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.
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
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
Preparation
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!!
Recipe Video
Chef's 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.
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