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!
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5 from 4 votes

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!
Course: Dessert
Cuisine: Mexican
Author: Isabel Eats

Ingredients

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.

Notes

*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.