Mexican Chocolate Ice Cream

• 2
• (14 oz.) cans of coconut milk, unsweetened
• 1/4
• cup agave nectar
• 1
• cup dark chocolate chips 73% cacao
• 1
• tablespoon cinnamon, ground
• 1
• pinch celtic sea salt
• 1/4
• teaspoon cayenne (if you don't want a super spicy ice cream, then just use a pinch)
• 1
• teaspoon decaf espresso, ground
• 1
• tablespoon vanilla extract

1. In a medium saucepan, heat coconut milk and agave to a boil Reduce immediately to a simmer, then remove from heat Mix in the chocolate, stirring constantly until chips are completely melted Cool mixture in pan on counter for 1 hour Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined Add mixture to your ice cream maker, following directions per your machine

coconut milk, nectar, chocolate chips, cinnamon, celtic sea salt, cayenne, decaf espresso, vanilla

Taken from www.epicurious.com/recipes/member/views/mexican-chocolate-ice-cream-52874141 (may not work)