Mexican Hot Cocoa Ice Cream (Paleo)

Ever get the craving for a deliciously creamy chocolate ice cream but you can't take the dairy? Well I introduce to you a delightful chocolate ice cream made with rich coconut milk and spicy hints of cinnamon.

I've been wanting to make a paleo ice cream for awhile, but couldn't figure out quite how. Everything I tried ended up too watery or too icy. Then, I remembered making a custard as a kid and my dad and I adding egg yolks to give the custard a thick and creamy texture.

Ingredients:

2 cans of full fat coconut milk (13.5 oz)

1/2 cup 100% pure maple syrup

2 TBS coconut sugar

4 egg yolks

2 TBS cocoa powder

cinnamon as desired (optional) (I recommend a tsp. or so)

Let's get cooking:

In a sauce pan, combine all of the ingredients. Whisk together over medium to low heat for awhile, until you can tell that the creamy mixture has no lumps and is sufficiently thickened (it doesn't easily drip too much off the spoon). Let the mixture cool for 30+ minutes at room temperature until it is no longer warm to the touch.

Turn on your ice cream making and add in the mixture as it is turning. Let the ice cream maker churn the ice cream until it is hard and balls up.

Either eat it right away ( a little melty) or put it in the freezer and let it chill!

Bon appetite! - Analisa