Mexican Hot Chocolate Kefir Ice Cream

I love a little heat in chocolate. Not too much but just enough to give it a hit of spiciness. Mexican Ice cream has a long history. Fany Gerson tells us in her book, Mexican Ice Cream, it all started with the Teotihuacanos—a civilization in what is now San Juan. “Mexican ice cream is closer to gelato, as it has less fat and air than American style,” Gerson says. "Unlike the Ben & Jerry’s we’re used to, ice cream in Mexico also places more stress on the flavoring agents, like chocolate, cinnamon, and fruit, and less emphasis on mix-ins like candies and cookies."

If you love chocolate you will love this recipe and you can always leave out the heat if necessary. You can add a little more if you like a little more kick!

Ingredients

2 14-ounce cans full fat coconut milk divided
¼ cup Kefir Cheese
2 ounces semisweet chocolate chips or bittersweet chocolate
¼ cup Cocoa powder
¼ cup Maple Syrup
1 teaspoon Vanilla
1 teaspoon cinnamon
⅛ teaspoon Celtic sea Salt
pinch cayenne pepper

Instructions

Heat 14 ounces (1 can) of coconut milk and chocolate chips in a small saucepan over low heat. Cook for 5-10 minutes while whisking occasionally, until the chocolate is completely melted. Let cool for 5 minutes.
Add the melted mixture with the rest of the ingredients in a high-powered blender, and blend until smooth.
Pour the mixture into an ice cream maker and churn following the manufacturer's directions.
Transfer to an airtight container and freeze for at least 2 hours before enjoying.