Spicy Chocolate "Ice-cream"
2 - 14 ounce cans coconut milk
1 cup sugar
1/2 cup cocoa powder
1 1/2 teaspoons cinnamon
1/2 teaspoon cayenne pepper
1) Whisk or blend all ingredients until smooth. Chill the mixture in the refrigerator for at least 4 to 6 hours before churning in ice cream maker.
Chilling the mixture before churning will make the finished ice cream "creamier", but it's not absolutely necessary.
The finished, frozen ice cream is very hard. Plan to leave it out on the counter for at least 20 minutes before scooping.
Source of recipe: This is my own take on Aztec chocolate. An interesting combination of hot and cold. Goes great on vegan brownies!