let's eat: mexican chocolate ice cream

I got the itch a few weeks ago to learn to make my own ice cream this summer.  At first I thought, "eh...it's probably not worth it it because it will take a long time and the cost difference won't be that significant."  I was wrong.  Not about the cost, it's pretty much the same to buy a pint of vegan ice cream as it is to make it.  No, I was wrong about the time.  And the taste.  And the vast unlimited possibilities there are when you're willing to make your own ice cream.  It's incredible!

I started this journey where I'm sure most people start this journey: vanilla.  I got a feel for the recipe and the technique and I'm glad I did because it really helped me to make the changes necessary for this recipe.  This recipe.  Oh man...you guys...it's so good.

I fell in love with Mexican Chocolate while I was living in Austin.  I had a friend who made Mexican Chocolate pudding and I swear I could eat a mixing bowl worth of it.  It was delicious!  This recipe has the perfect amount of heat, spice and sweet to it.  And if you want more heat, you can always adjust the recipe to your tastes!

Mexican Chocolate Ice Cream (dairy free, soy free)
2 cans full fat coconut milk (I love this brand)
1/2 cup sweetener (coconut sugar, honey, agave, sugar, your choice!)
1/4 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon cinnamon powder
1/8 teaspoon cayenne powder
1/4 teaspoon sea salt
1 tablespoon arrowroot
1 handful of chocolate chips (optional)

Shake your coconut milk before you open the cans, this ensures they're mixed evenly.  Open your cans and reserve 1/2 cup of the milk in a separate bowl.  Pour the remaining milk into a small pot. Take the arrowroot and whisk it into the bowl of reserved coconut milk.  Let it sit for a few minutes to thicken up.  Add the sweetener, cocoa, cinnamon, cayenne and sea salt to the milk in the pot.  Heat over medium heat and whisk the ingredients together.  Make sure to break up the cocoa so that it really gets mixed in.  If you'd like to add in some chocolate chips do that now.  I added these in to make it even more chocolatey.  Stir the mixture well to ensure the chips melt and don't stick to the bottom of the pan.  Finally, add in the reserved bowl of milk and stir well.  Heat an additional 1 to 2 minutes and take off the heat.
Now, let it sit until it reaches room temperature.  Once it's reached room temperature put it into a container with a lid and chill it for about 4 hours, or you can leave it overnight if you'd like.
Once your mixture is chilled, pour it into your ice cream machine and process it following the machine's instructions.  When it's done churning empty the machine's bucket into a metal loaf pan lined with wax paper.  Cover it with another piece of wax paper and freeze for at least 5 hours before eating.  


the week in food 16/52

from top: eggs, greens and olives; miso soup; zoodles and pesto with sausage; coconut milk ice cream!; fritatta; zoodles and meatballs; eggs, bacon and brussels; breakfast remnants; persian beef and butternut squash 

I made my first batch of ice cream this week you guys!  It turned out great and I'm getting ready to make my second one today.  If this one turns out good, I'll be sharing the recipe with you soon.  We're also going to try grilling pork chops for the first time this week with ginger sugar!  

How is your week going?


summertime picnic

Today I had an amazing time on a picnic outing with some friends.  There was great food, amazing weather and little baby hands in everything.  It was such a fun time.  I hope you're all enjoying your week!  Do you have any fun plans for the weekend?