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.