Mexican Chocolate Almond Ice Cream

3 cups unsweetened almond milk

1/2 cup sugar

1 stick cinnamon

2 tbsp cocoa powder

Dash of cayenne (optional)

Place milk and cinnamon stick in a saucepan. Bring to boil. Stir in the sugar. Lower the heat and let it simmer for an hour and a half, stirring occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat.

Remove the cinnamon stick. Whisk cocoa powder into the milk. If you are feeling particularly adventurous, stir in a dash of cayenne. Chill in the fridge overnight.

Once cool, freeze in an ice cream maker according to manufacturer's instructions. Ripen in the freezer until solid.

If you don't have an ice cream maker, simply move the chilled mixture to a shallow container and freeze it, stirring every half hour for about 3 hours, until ice cream becomes difficult to stir. Pay careful attention to the edges, being sure to scrape and mix any frozen portions thoroughly with the rest. Continue to freeze until solid.

Optionally dust with ground cinnamon or nutmeg before serving.


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