When I lived in Brooklyn, one of my favorite places was Chilies Y Chocolate, a tiny Oaxacan restaurant with supremely satisfying thick hot chocolate and a wonderful brunch. I remember the first time I walked there it was a bitterly cold day with a cutting wind (kind of like today in fact) and brunch at Chilies Y Chocolate warmed me up in no time. I have no idea if it was a gluten-free friendly restaurant (since at the time I had no idea at the time that eatin gluten was causing me problems), but in hindsight the menu was heavily corn-based, so it is likely a good place to try out if you are in Brooklyn. The other reason I hold the place dear is that I distinctly remember sitting there and discussing my blog with a friend and how I was sick of writing about green beauty exclusively (when I initially started blogging I picked a narrow topic, which was a mistake) and how I wanted to write about life and food and other things.
Seeing that this month’s Go Ahead Honey, It’s Gluten Free (an event created by Naomi Devlin of the wonderful blog Straight Into Bed Cakefree and Dried) has the theme Oaxacan Cuisine, as picked by Spice Lovely, I immediately thought of Chilies Y Chocolate. Initially, I was going to recreate one of their wonderful hot chocolates, but then I remembered that my two submissions to Go Ahead Honey, It’s Gluten Free were both beverages, and the fact I had promised to come up with something non-beverage-like this time round, I decided to go for ice cream instead. So behold this super-simple cinnamon-y chipotle-y chocolate ice cream. It is good it is super simple, as I am a day after the deadline … hopefully Spice Lovely will still accept it. And even if not, this ice cream is so good, I had to share it with you. Update: Spice Lovely said she would still accept the recipe for GAHIFG! This would be a lovely holiday dessert as well because of the cinnamon chocolate combination. The pictures you see are of the ice cream straight out of the ice cream maker, when it is more like soft serve – it freezes up beautifully though, and is chocolate-y and complex and not too sweet either. I am also submitting it to Amy’s Slightly Indulgent Tuesday. and The Gluten-Free Homemaker’s Gluten-Free Wednesday.
Cinnamon Chipotle Chocolate Ice Cream (Gluten-Free, Vegan, Soy-Free)
Makes about 2 cups
- 1 cup raw cashews, soaked in filtered or spring water for two hours (I like these or the ones from nutsonline)
- 1 14 fl oz can coconut milk, chilled for at least two hours (I used organic full-fat coconut milk from Thai Kitchen)
- 2 Tbsps agave (I used the Madhava amber)
- 5 Tbsps raw cacao (you can use any unsweetened cacao you would like)
- 1 tsp cinnamon
- 1/8 tsp chipotle chili powder
Blend all ingredients until completely smooth. If you are using a regular blender, you might want to blend the cashews and coconut milk first, until pureed, and then add the rest of the ingredients. If you are using a high-speed blender, you can just blend all the ingredients together. Pour into your ice cream maker and churn according to directions. I found this batch of ice cream only took 12 minutes in my ice cream maker.