Vegan Spicy Chocolate Ice Cream

by | Read time: 1 minute

Spicy dishes are often reserved for lunch or dinner. So, it’s not often that you come across a dessert sprinkled with cayenne pepper. A chilled, vegan version of Mexican hot chocolate, this ice cream offers the perfect balance of sweet and spicy. Top it with whipped coconut cream for a decadent dessert your taste buds will never forget.

Scoops of Homemade Spicy Chocolate Ice Cream in Square Bowl |


1 can coconut cream
1/2 cup unsweetened vanilla almond milk
1 cup unsweetened cocoa powder
1-2 tsp. cinnamon
Cayenne pepper, to taste
2 tsp. vanilla
Pure liquid stevia, to taste
1 cup crushed ice


In a high-speed blender, combine all ingredients and process until smooth like soft serve. (Use your blender’s frozen dessert setting if it has one.)