A touch of cinnamon and heat takes your average chocolate flavour to the next level! This Mayan chocolate ice cream is simply irresistible. 🍫🌶️

Ingredients

1/3 cup unsweetened almond milk
1/4 cup heavy (35%) cream
1/4 cup unsweetened coconut milk
2 Tbsp monkfruit sweetener
1 Tbsp cocoa powder
1 Tbsp sugar-free dark chocolate chips
1/2 tsp ground cinnamon
Pinch of salt and cayenne pepper

Yields: 1 serving
Per serving*:
Calories: 310
Net carbs: 4
Protein (grams): 4
Fat (grams): 26

Prep time: 5 min
Cook time: 10 min
Total time: 5 hrs 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small saucepan, melt the chocolate chips in the heavy cream over medium-high heat.

Whisk in the remaining ingredients and bring them to a slow simmer.

Transfer the ice cream base to a mason jar and allow it to cool at room temperature for 15 min, then refrigerate a minimum of 4 hours or overnight, until chilled.

Pour the ice cream mixture into the churner and turn it on.

Note: I use the DASH My Pint Electric Ice Cream Maker Machine, so the cooling container needs to be frozen for 24 hours before use, but this recipe would work in any ice cream maker. You can also increase the quantity for a larger machine.

Allow to churn for about 30-45 min, scrapping the sides every few minutes, or following the instructions for your model of ice cream maker. Then, simply enjoy!