• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Gluten-free » Vegan Mexican Hot Chocolate Ice Cream (No-Churn)

    Vegan Mexican Hot Chocolate Ice Cream (No-Churn)

    Published: Sep 12, 2018 · Modified: Jul 4, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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 in a saucepan.

    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 on a brightly striped table runner.

    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 in a blender jar.

    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.

    Mexican hot chocolate ice cream in a glass sundae cup.

    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.

    A box of hernan mexican hot chocolate squares on a white surface.

    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.

    A spoon digging into Mexican hot chocolate ice cream in a glass sundae cup.

    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!!
    Save Recipe Go to Recipe Box
    5 from 1 vote

    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!!
    Pin Recipe Print Recipe
    Prep Time10 mins
    1 d
    Total Time10 mins
    Course: Dessert
    Cuisine: Mexican
    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
    Prevent your screen from going dark

    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
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Frozen Prickly Pear Margarita
    Habanero Hearts of Palm Ceviche »

    Reader Interactions

    Comments

    1. samthevegannurse

      June 06, 2022 at 7:11 am

      Love this...unfortunately, Hernan doesn't ship to Canada :(

      Reply
    2. Amy

      July 23, 2020 at 4:46 am

      Thanks for giving us healthy alternatives to the Mexican chocolate. ❤

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Comforting Soups

    Gallina pinta soup in a melon colored bowl surrounded by lime, toasted bread

    Gallina Pinta (Bean and Hominy Soup)

    A white and blue bowl filled with vegan seafood stew surrounded by lime, chiles, and cilantro

    Vegan Matamoros Style Seafood Stew

    Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

    Vegan Caldo de Res

    This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

    Vegan Mexican Meatball Soup

    Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

    Vegan Pozole Verde

    This Vegan Frijoles Charros recipe results in a satisfying and warm bowl of tender smoky beans. Perfect for a cold fall day.

    Vegan Frijoles Charros Recipe (Mexican Cowboy Beans)

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme