Mexican Chocolate Ice Cream {gluten free, grain free, dairy free}
{dairy free, gluten free, grain free, paleo}
- Prep Time: 2 hours 20 mins
- Cook Time: 6 hours
- Total Time: 8 hours 20 mins
- Yield: 8 1x
Ingredients
- 2 1/2 cups of raw, UNSALTED cashews
- 1 1/2 cups of water, divided (1/4 for gelatin, 1 1/4 for blending)
- 1 1/2 tsp of UNFLAVORED gelatin
- 1 1/4 cups of PURE maple syrup
- 1 1/2 oz UNSWEETENED chocolate (baking chocolate)
- 1/2 cup of UNSWEETENED cocoa powder
- 1 tsp vanilla extract
- 3/4 tsp of ground cinnamon
- 3/4 tsp of lemon juice
- 1/2 tsp of
chilli powder - 1/4 tsp of cayenne powder
- 1/4 tsp sea salt
Instructions
- You’ll start by soaking your cashews in a bowl of water for two hours.
- When the cashews have almost finished soaking, place 1/4 cup of water into a medium saucepan with the gelatin to allow it to bloom for 10 mins.
- When your cashews have soaked, drain and rinse them really well.
- Place them into a blender with the 1 and 1/4 cups of water and maple syrup and blend on low for 30 seconds and for an additional minute on high.
- Pour your cashew milk into the saucepan with the gelatin and water and heat over medium until the gelatin has dissolved.
- You’ll notice that the mixture gets significantly thicker; I recommend stirring it with a whisk constantly as it does so.
- Remove this from the heat and add in the chopped UNSWEETENED chocolate. Stir until that melts and pour the mixture back into the blender.
- Add
in the cocoa powder, lemon juice, chili powder, cayenne, & salt to the blender. - Blend on high for one minute.
- Pour mixture into a loaf pan or small dish and pop it into the freezer for an hour.
- Remove it, and cover the top with plastic wrap, pressing it into the ice cream.
- Freeze for an additional 6 hours.
- Let this soften on the counter for 15 mins before serving.