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Chipotle Chocolate Pecan Ice Cream

Chipotle Chocolate Pecan Ice Cream. 

What more could you ask for? You’ve got chunks, you’ve got chili, you’ve got a chillingly-addictive dessert! Even better, this sweetie pie (er, pint) is vegan, gluten-free, and easily sugar-free. Due to the spicy nature of this sensational summer treat, sensitive tongue discretion is advised.

Stare into the swirls…
Fall into that perfect scoop surrounded by fresh brownies. 

 

Chipotle Chocolate Pecan Ice Cream Recipe

Yields: 1 greatly generous pint (2 1/2 cups)

Total time: 2 hours and 5 minutes (this # includes fridge and churning time)

 

Ingredients:
  • 2 cups plant-based milk (Ripple is preferred, but any pea-protein, soy, or oat milk will work.)
  • 1.5 tablespoons cornstarch (or tapioca starch, though the ice cream may be gummier)
  • 1/4 cup regular ol’ cocoa powder
  • 1 tablespoon dutch-process (black brownie) cocoa powder
  • 2/3 cup brown sugar or brown sugar alternative, such as allulose, erythritol, or monk fruit
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon chipotle powder OR 2 canned chipotle peppers*
  • 1/4 cup chopped pecans
  • 1 oz chopped chili-infused chocolate bar (available at Whole Foods, co-ops, online, and even Aldi!)
  • Optional ingredients: 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1 teaspoon vanilla (to add and accentuate certain flavors.)
Instructions:
  1. Heat sweetener, cocoa, chipotle, cinnamon, and 1 1/2 cups of “milk” over medium heat. (Plus, salt and vanilla, if using.)
  2. In a teacup or measuring glass, whisk cornstarch into the remaining milk. Beat the heck out of the lumps.
  3. Once your liquids are simmering on the stovetop, work your muscles in the pot for about a minute, then turn the heat down to low and slow your stirring.
  4. Let the heat/fire do its thing for 3-4 minutes, then take your mixture off the stove.
  5.  Allow that cruelty-free custard to cool off in the fridge for 30 minutes, then bust out your ice cream maker and churn away.
  6. Halfway through the magical transformation, pour your nuts and chocolate into the ice cream machine. The paddle will stir the add-ins into every bite for you.
  7. Much like people (and metabolisms, unfortunately,) each ice cream/gelato/froyo maker is different. They’ve got different speeds, temperatures, and mechanisms. In my 1.5-quart Cuisinart, this ice cream takes about 20 minutes to come to fruition.

*Don’t sweat it if your chipotle peppers are packed in adobo sauce- if anything, it helps with heat! Just be sure to mince the peppers and scrape out their seeds. However, a spice shaker is easier to find.

 

Nutritional Facts for Chipotle Chocolate Pecan Ice Cream

Per 2/3 cup serving

Sugar-free version: 170 calories | 2.8g protein | 6g fat

Regular sugar version: 220 calories, no changes to protein or fat

 

Looking for something higher in protein? Check out vegan anabolic ice cream!

 

Best Dishes,

The Hippie Happy Foodist™ about me!

 

4 Comments

  1. […] sifter and tap it across the pan. Boom! Bakery quality. Or, melt some chili chocolate (remember those from this recipe?) and drizzle it over the rims of thy doughnuts. I refuse to spell doughnut “donut.” To […]

  2. […] –Chipotle Chocolate Pecan Ice Cream Recipe […]

  3. […] maker? Sure! Not as frequently, because I have this new magic machine. I can’t wait to try my Chipotle Chocolate Pecan ice cream in the […]

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