In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.

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If Mexican Drinking Chocolate Were an Ice Cream

So tonight, I had the urge to make ice cream.  Not necessarily to eat ice cream, mind you, just to make it.  That’s the best thing about having an ice cream maker.  You get to cook (well, freeze) up your own concoctions whenever the urge strikes you.  What if you can’t keep heavy whipping cream around at all times, just in case the mood strikes?  Enter: coconut milk.  Cans of coconut milk keep forEVer, and coconut milk “ice cream” is really, really, really yummy.  (Assuming you like coconuts, that is.) 

But I didn’t want just any plain old flavor.  Rummaging through my cabinets looking for inspiration, my eyes finally fell on hot cocoa.  Not just any hot cocoa.  Mexican drinking cocoa. 

Please note this is an “as made” recipe – with a little more forethought, I would probably have done it differently.  But I was caught up in a moment… and then had to “fix” the recipe to make it meet my expectation.

1 packet of “Mexcicocoa Drinking Chocolate” (2.5 oz) from World Market (not vegan, fyi)
2 cans coconut milk
1 tsp vanilla
1 tsp arrowroot
1/3 cup sugar

At this point, I realized I should have used half the coconut milk, or twice the Mexicocoa.  But with my ice cream maker, only one can coconut  milk doesn’t fill the bowl enough to cover the dasher and get mixed properly.  So I added:

1/4 c cocoa powder
2  tsp chili powder (yes, seriously – back in the day Mexican chocolate was spicy!)
a sprinkle of cinnamon

Chill, and process according to your ice cream maker’s instructions.

Mexcian Chocolate Ice Cream

Mexcian Chocolate Ice Cream

The result is positively scrumptious, though more savory than sweet.  Definitely a delicious ending to a day!

Note 1: To make this ice cream vegan and allergen-free, I would have used Enjoy Life Chocolate Chips, melted into the coconut milk over the stove.  Plus some allspice.  And some nutmeg.  To taste, of course.

Note 2: I’ve had a few questions about whether this ice cream is actually “spicy”.  The answer is no.   After you take a bite, your mouth feels cold – as it does when one eats ice cream.   And then your mouth feels warm.  Warmer than normal.  That’s the only affect of the chili powder.  Even my eight year old ate and enjoyed this treat!

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You Put the Lime in the Coconut…

And call it ice cream!

Lime Coconut Sherbert

2 cans coconut milk (15 oz. each, of the not Lite variety)
1/3 cup lime juice (not from concentrate), or slightly more to taste
1 cup sugar
1/2 tsp arrowroot powder
1/2 tsp vanilla
Food coloring, if desired (I used two drops of green and one of yellow for a light pale green shade)

Mix ingredients well to ensure sugar is fully incorporated.  Chill the batter.  Process according to your ice cream maker’s instructions.  Enjoy!