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HomeRecipes

No Churn Mexican Chocolate Coconut Ice Cream

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By: IsabelPosted: 8/21/17

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This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!

This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!

This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!

Have you ever wanted to make ice cream at home but quickly realized that so many recipes require fancy tools and equipment that you just don’t have? Hands up! That’s totally me.

All I’ve got are some mixing bowls, a whisk, a handheld mixer and only recently did I get a stand mixer as a wedding present (because I’m too cheap to buy one for myself). No ice cream maker in sight.

If I want to make ice cream, I’ve got to get a little creative. This recipe contains no eggs, no dairy cream, no sweetened condensed milk.

The base is made of two simple ingredients: 1 15-ounce can of cream of coconut and 2 cups of plain Greek yogurt.

This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!

It’s rich and decadent, creamy and smooth and the recipe is super versatile and works with any mix-ins or flavors of your choosing.

For this recipe, I combined three of my favorite flavors: chocolate, cinnamon and sea salt.

Mixed in with the cream of coconut base, this no churn ice cream is an interesting combination of summer and fall flavors that are refreshing and cooling, yet comforting and warming at the same time. And since we’re in that weird in between seasons stage where people are excited and ready for fall but it’s still about 90 degrees outside, I’d say this recipe is pretty much a necessity in all households right now. ?

If you don’t like the flavor of coconut, this recipe probably isn’t for you. But if you enjoy a little tropical twist, then you definitely have to whip up a batch of this Mexican Chocolate Coconut Ice Cream.

This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!

If you’re a mix- in fanatic like me, here are some ideas of some toppings and flavors that will work with this specific recipe.

Ice Cream Mix-In Ideas

  • chocolate chips
  • chocolate chunks
  • walnuts
  • pecans
  • almonds
  • honey
  • M&Ms
  • vanilla wafers
  • Oreos
  • frozen cherries
  • coconut shavings
  • brownies

The sky is seriously the limit.

Recipe

5 from 4 votes

Mexican Chocolate Coconut Ice Cream

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This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!
This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!

Ingredients

  • 1 15-ounce can cream of coconut
  • 2 cups plain Greek yogurt
  • 5 tablespoons 100% unsweetened cocoa powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon coarse sea salt
  • walnuts and honey, optional toppings

Instructions

  • Using a handheld or stand mixer, blend cream of coconut, plain Greek yogurt , unsweetened cocoa powder, ground cinnamon and sea salt until well combined, about 3 minutes.
  • Pour ice cream mixture into a 2-quart freezer safe container and freeze for 6 hours or until firm. Freezing overnight is best. Store in the freezer for up to 4 weeks.

Isabel’s Tips:

Cream of coconut should not be confused with coconut cream. Cream of coconut is sweetened and is what is needed in order to make this ice cream. Coconut cream is usually used for savory dishes like curry and is not sweetened. They cannot be used interchangeably.

Nutrition Information

Author: Isabel Eats
Course:Dessert
Cuisine:Mexican
This No Churn Mexican Chocolate Coconut Ice Cream is made with cocoa powder, cinnamon and sea salt for an easy decadent end of summer dessert!
Did you Make my Mexican Chocolate Coconut Ice Cream?Leave a comment below and tag @isabeleats on social media!
@isabeleats

Did you make this recipe?

I’d love to know! Leave a comment below and tag @isabeleats on Instagram with the hashtag #isabeleatsfood.

 

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  • No ice cream maker? No problem! This no churn Avocado Ice Cream is creamy, rich and smooth. All you need is a mixer! (gluten free, vegetarian)
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  • This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out!
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  • Mexican Ponche is a warm and comforting fruit punch made with apples, pears, oranges and guavas and spiced with cinnamon, cloves, tamarind and hibiscus typically served at Christmas time.
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  • No ice cream maker? No problem! This no churn Avocado Ice Cream is creamy, rich and smooth. All you need is a mixer! (gluten free, vegetarian)
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Recipe Rating:




  1. Margaret says

    Posted on 5/23 at 2:01 pm

    Mexican chocolate cookies are one of my favorite, so I am so excited to make this! Did you use full-fat Greek yogurt? Would 2% work? Thanks!

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/15 at 10:54 am

      Hi Margaret! Yes 2% should work.

      Reply

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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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