It doesn’t matter if it’s winter or summer, I’m always on board for ice cream! Melissa from Ice Cream Inspiration has a delicious Mexican Chocolate Ice Cream recipe to share with us today. I scream, you scream, we all scream for ice cream, especially when chocolate is involved! So here’s Melissa…
There is nothing better on a cold, frosty morning than a cup of hot chocolate. Or maybe a pot-bellied stove. (“I get a nice, warm, feelin’ bein’ near ya, Ma’am. It’s like bein’ ’round a pot-bellied stove on a frosty mornin.'”–Name that movie). Even better than just regular hot chocolate is Mexican hot chocolate. It has a deep, complex flavor that just has to be experienced to be understood.
One of the first ice cream flavors I developed was Mexican Chocolate. I used the Mexican hot chocolate for the milk portion of the ice cream, then added cocoa, vanilla, cinnamon, cream, and cayenne pepper. The result was amazing. It’s like deep, rich chocolate with a sneaky little kick of heat at the end. This is my youngest daughter’s favorite flavor. She asks for it all the time.
To make this ice cream, you’ll need to get some Mexican chocolate, which you can find at any grocery store. The kind I use is called “Abuelita’s,” and it’s made by Nestle. I usually find this in the Mexican foods section of the store rather than the hot chocolate section of the store. (Some stores group the ethnic foods in the same aisle, often putting the Mexican and Asian foods next to each other, so if you find the Chow Mein, you might be closer than you think!) This chocolate comes in large disks that you melt in milk. (One disk in four cups of milk). You only need one-and-a-half cups of the hot chocolate for the ice cream, so lucky you! You get to drink the rest!
One other note: Don’t be tempted to add more cinnamon or cayenne pepper to this recipe, even if you love cinnamon and cayenne. I’ve tried it, and it just doesn’t work. These flavors need to be understated, not take center stage. Especially the cayenne. Just trust me.
Mexican Chocolate Ice Cream
Ingredients
- 4 cups whole milk (divided)
- 1 1/2 cups heavy whipping cream
- 1 tablet of Nestle's Abuelita Mexican Chocolate
- 1/4 cup cocoa powder
- 1 tsp. vanilla
- 2/3 cup sugar
- 1 tsp. cinnamon
- 1/8 tsp. cayenne pepper
Instructions
- Start by heating the 4 cups of whole milk and tablet of Mexican chocolate over medium heat in a pan on the stove. Heat and stir until the chocolate is all melted and incorporated into the milk. (It will look spotty on top. That is o.k.)
- Pour 1 1/2 cups of the hot chocolate into a mixing bowl and add the sugar. Stir until the sugar is dissolved. Put into the refrigerator for about an hour to chill. Then add the remaining ingredients, and stir well (I use a wire whisk). Then you can either chill the mixture longer (even overnight) or pour it directly into your ice cream maker and follow the manufacturer's directions.
- Transfer to an airtight container and put into the freezer.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I recommend the Cuisinart 1.5-qt. Frozen Yogurt-Ice Cream & Sorbet Maker.
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Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I have loved the Helados Mexico popsicles sinc I found them because they were made with ingredients I understood, including real sugar. My favorite of their flavors was Mexican Chocolate.
I made this recipe last week, and Helados Mexico’s Mexican Chocolate popsicle has nothing on this ice cream. My husband and I LOVE the little “tickle” we get at the back of the throat from the cayenne, and the flavor is phenomenal! My husband doesn’t normally eat much ice cream, but he practically inhaled this one. My son doesn’t like the kick of it, but that just means more for the rest of us!
I would not give this to a younger child unless they were used to a bit of spice in their food and if they knew what to expect. Or, it could be made without the cayenne and still be muy delicioso!
Thanks for this recipe!
This is why I came searching for a recipe for Abuelita ice cream!! I love the Helados paletas. I am going to attempt to recreate them with this recipe and maybe even add some little chunks of the chocolate tablet they way they do in the paletas.
so if you don’t want to have leftover hot chocolate for whatever reason (perhaps you don’t have 4 cups of milk), just break the tablet in half! or quarters, it’s shaped in wedges. I usually hold it in one hand (in its little bag) and slam it against the edge of the counter. Or, you could use a sharp knife.
I love this recipe, delicious!!!
Ooo that ice cream looks amazing! Such awesome and unusually flavors that’s gotta taste awesome! Pinned 🙂
Adi, you are right! That is one of my all-time favorite movies!
Pillow Talk–love that movie! So delightfully cheesy. 🙂
This looks delicious!
Homemade ice cream is the best! This looks wonderful! YUM!
Yum! Definitely perfect Mexican ice cream!