This sweet-and-spicy beverage is hot in temperature and popularity. Because we can’t get enough (it’s that good) we took this warm winter fave and froze it! It’s a dairy-free, vegan-friendly treat that’s best served with a sprinkle of cacao nibs and a fresh dusting of cayenne.

Mexican Hot Chocolate Ice Cream in Blue Bowl

Mexican Hot Chocolate Ice Cream in Blue Bowl
0 from 0 votes

Mexican Hot Chocolate Nice Cream

Servings 2
Calories 664 kcal



  1. Split vanilla beans and scrape out pods. In pot, combine pods, seeds, sugar, syrup, chia seeds, almond milk, cocoa powder, cinnamon, cayenne pepper and salt. Simmer mixture and cover.
  2. Remove pot from heat and steep for 30 minutes.
  3. Remove vanilla pods from pot and transfer mixture to blender. Blend on high, while slowly adding guar gum.
  4. Refrigerate until cool.
  5. In blender or food processor, combine frozen bananas and cooled Mexican hot chocolate mixture until smooth and creamy. Tip: You may need to scrape down the sides of blender or food processor a few times to ensure everything is well combined.
  6. Add white chocolate, chili flakes, salt and cacao nibs and pulse a few times
  7. Transfer nice cream to a container and freeze until firm (about 2-4 hours) before serving.

Recipe Notes

Order the ingredients you need to make this recipe at!

Nutrition Facts
Mexican Hot Chocolate Nice Cream
Amount Per Serving (1 g)
Calories 664 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Trans Fat 0.03g
Polyunsaturated Fat 7g
Monounsaturated Fat 5g
Cholesterol 6mg2%
Sodium 318mg13%
Potassium 1011mg29%
Carbohydrates 118g39%
Fiber 19g76%
Sugar 78g87%
Protein 11g22%
Vitamin A 735IU15%
Vitamin C 13mg16%
Calcium 522mg52%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.