Mexican Hot Chocolate Ice-cream

This easy as pie no churn Mexican hot chocolate ice cream is sweet and creamy with a hint of cinnamon. No ice cream maker required!

Recipe by Dora’s Table

Preparation time: 10minutes


Calories: 249.1kcal


  • 2 tablets Hernan Mexican chocolate or chocolate of choice
  • 2 cups unsweetened almond, coconut or soy milk
  • 1 ripe avocado, cut in half, flesh removed
  • ¼ cup maple syrup

How ToPrepare

  1. Bring the milk to a very low simmer over low heat. Add the chocolate tablets and stir with a whisk or molinillo.
  2. Once the chocolate has dissolved, pour it in a container and let it cool completely in the fridge or freezer.
  3. Place the chocolate mixture, avocado, and maple syrup in the blender, and puree until smooth.
  4. Pour into ice trays and freeze overnight.
  5. 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!)
  6. Eat right away and enjoy!

Mexican Hot Chocolate Ice-cream

  • You can replace the maple syrup with an equivalent quantity of the sweetener of your choice.
  • If you have an ice cream machine, cool down the chocolate mixture then add to your machine. You can then skip steps 4, 5 and 6.

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Mexican Hot Chocolate Ice-cream