Sweet and spicy. One of the great flavor combinations. This Vegan Spicy Chocolate Ice Cream is just that.
I’ve been overdue for a chocolate dessert… but I wanted it to be memorable. I love how the flavor and intensity of chocolate can be enhanced by combining it with something spicy. For this ice cream, I was looking to make something refreshing… but that also had a kick. Using cayenne powder added the right amount of heat – that kind of sneaks up on you… but in a very pleasant way.
If you aren’t a fan of spicy, you can leave out the cayenne, but I do recommend giving it a try. The first bite is cool and delicious and then you slowly start feeling the heat. It’s lovely. I hope you enjoy!
Vegan Spicy Chocolate Ice Cream
by Laura Friendly
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25-30 minutes
makes: about 5 cups (1 ¼ quarts)
- 1 vanilla bean, split lengthwise
- 2 13.5 oz. cans of coconut milk (full fat)
- ½ cup agave nectar
- 3 tbsp high quality cocoa powder
- ½ tsp salt
- ⅛ tsp cayenne powder (I like it a bit spicier so I used ¼ tsp)
- 2 tbsp gluten-free vodka
Scrape the seeds from the vanilla bean and place into a blender with the coconut milk, agave, cocoa powder, salt and cayenne pepper. Blend well, about 1 minute. Add in the vodka and mix for about 10 seconds.
Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer’s instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!