Non-dairy Mexican chocolate ice cream
This non-dairy Mexican chocolate ice cream blends dark chocolate and coconut milk with cinnamon, chilli and vanilla for a spiced frozen dessert. The TM7 melts the chocolate gently without burning, whisks the egg yolks into a silky custard and cools the base quickly, delivering a creamy dairy-free texture with a warming kick of heat.
About this recipe
Non-dairy Mexican chocolate ice cream is a striking dessert recipe for the Thermomix TM7 that proves you don't need cream to create a luxurious frozen treat. Made with dairy-free dark chocolate and full-fat coconut milk, this all-in-one kitchen machine handles every stage: melting the chocolate gently, cooking the egg-yolk custard to a safe thickness, and chilling the base so it churns into a silky scoop. The flavour profile is classic Mexican hot chocolate gone cold: deep cacao warmed by ground cinnamon and a subtle chilli heat, finished with natural vanilla extract and a pinch of salt to sharpen the sweetness. Fresh chillies add an authentic aromatic lift. Serve it at a summer barbecue, as a festive dinner-party dessert, or simply as a midweek indulgence. Anyone searching for dairy-free ice cream recipes will find this TM7 version delivers professional results with minimal washing-up.
Preparation tips
- Choose a full-fat coconut milk rather than a light version; the higher fat content is what gives this dark chocolate ice cream its creamy, scoopable texture without any dairy cream.
- For the most intense Mexican flavour, toast the ground cinnamon briefly before adding it to the custard base, and taste the mixture before churning so you can adjust the chilli heat to your preference.
- If you don't have an ice cream maker, pour the chilled custard into a shallow container and stir it vigorously every half hour during freezing to break up ice crystals and keep the texture velvety.
Recipe variations
- Milder kid-friendly version: leave out both the ground chilli and fresh chillies, keeping just the cinnamon and vanilla, so children can enjoy a gentle dairy-free chocolate ice cream without any heat.
- Festive winter variant: add a pinch of ground nutmeg and a splash of espresso powder to the coconut custard, or fold through toasted cacao nibs after churning for a crunchy grown-up texture.
Thermomix TM7 Benefits
- Gentle melting - The TM7 melts the dark chocolate gradually without burning, giving a glossy base for the ice cream. [Melting]. [Multi-Function]
- Precise heating - The Thermomix cooks the egg yolks and coconut milk into a thick custard without scrambling. [Heating]. [Precision Control]
- Rapid chilling - The TM7 cools the spiced custard base quickly so it is ready for churning sooner. [Cooling]. [Multi-Function]
- Fine grinding - The Thermomix grinds the cinnamon and chilli into an even powder that infuses the coconut custard. [Grinding]. [Multi-Function]
- Built-in scale - The TM7 weighs the sugar and coconut milk directly in the bowl for consistent sweetness. [Weighing]. [Built-in Scale]
Ingredients
- dairy free dark chocolate
- coconut milk
- sugar
- egg yolks
- salt
- ground cinnamon
- ground chilli
- natural vanilla extract
- fresh red chillies