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Kahlua Coconut Ice Cream with Mexican Hot Fudge Sauce|Craving Something Healthy

Kahlua Cocount Ice Cream with Mexican Hot Fudge Sauce

Author Craving Something Healthy


Ice Cream

  • 1-14 ounce can lite coconut milk
  • 1 tablespoon corn starch
  • 1 1/4 cups heavy cream
  • 3/4 cup Kahlua
  • 1/3 cup sugar
  • 1 1/2 ounces cream cheese softened
  • 1/8 teaspoon sea salt

Fudge Sauce

  • 4 ounces dark chocolate broken into small pieces
  • 1/4 cup Kahlua
  • 2 Tablespoons heavy cream
  • pinch of sea salt
  • pinch of cayenne pepper


  • Mix about 2 tablespoons coconut milk with cornstarch in a ramekin to make a slurry and set aside.
  • In a medium saucepan, mix together remaining coconut milk, heavy cream, Kahlua and sugar until combined, and bring mixture to a boil. Reduce heat to medium low and boil for 4 minutes.
  • Whisk in corn starch mixture and continue to boil for 1 more minute.
  • Remove mixture from heat.
  • Stir together cream cheese and salt, and whisk into hot milk/cream mixture. Whisk well to combine.
  • Pour ice cream base into a covered container and refrigerate until cool, at least an hour or overnight.
  • When cool to cold, pour ice cream base into a frozen ice cream canister and churn for about 30 minutes or until thick and creamy. Freeze for at least 4 hours until firm.
  • For sauce, combine chocolate, Kahlua, and cream in a one cup glass measuring cup and microwave until melted, about 1 minute. Check after 40 seconds and stir. Add sea salt and cayenne pepper when melted and stir well.
  • Refrigerate sauce until ready to use, and warm in a microwave for about 30 seconds before serving.