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No-Churn Mexican Chocolate Ice Cream

Pamela Braun's new cookbook, "Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets and More" gives those of us, without an ice cream maker, a cheater version that tastes just as good as the churned kind. She writes, "Sometimes you don't feel like lugging out all the heavy equipment from wherever you have it stored. This ice cream is light and airy but packed with chocolate flavor, and it doesn't require an ice cream maker. You'll really taste the cinnamon and allspice in here—they truly give it that spicy edge so true to Mexican chocolate. I didn't add a kick of heat to this recipe, but if you want to, you could add a dash of cayenne in there to ramp things up."

No-Churn Mexican Chocolate Ice Cream

  • Makes


    1 Pint
  • Meal
  • Prep

    15 minutes
  • Cook

    120 minutes
  • Total

    135 minutes


  • 2 ½ cups full-fat coconut cream (600 ml), divided
  • ¹⁄³ cup pure raw honey (113 g)
  • ¼ cup unsweetened cocoa powder (21 g)
  • 2 ounces unsweetened baker’s chocolate (melted) (56 g)
  • 1 teaspoon pure vanilla extract (5 ml)
  • 2 teaspoons ground cinnamon (5 g)
  • ¼ teaspoon allspice
  • Pinch of sea salt


  • 1. Chill mixing bowl, beater/whisk, and coconut cream well before starting this recipe. The colder these things are, the better your ice cream will turn out.

  • 2. In a small bowl, mix together the honey, cocoa powder, melted chocolate, vanilla, cinnamon, allspice, and salt. Make sure you have all of the lumps worked out of the mixture, and then set it aside

  • 3. Pour 2 cups (480 ml) coconut cream into the mixing bowl and beat just until stiff peaks form.

  • 4. Add the chocolate mixture and the rest of the cream to the bowl and beat until stiff peaks form again.

  • 5. Spread the mixture into a freezer-safe container and freeze for 2 to 3 hours for a frozen mousselike treat, or overnight for a firmer ice cream.

Available at Amazon. Excerpted from "Frozen Paleo" by Pamela Braun (Countryman Press 2016).

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