Mexican Chocolate Ice Cream Recipe

Indulge in the rich and spicy flavors of homemade Mexican Chocolate Ice Cream Recipe with this simple yet delicious.

Mexican chocolate, known for its unique blend of cinnamon, vanilla, and a hint of chili, brings a warm depth to the creamy texture of the ice cream.

This treat is perfect for those who love a little heat with their sweets, as the slight kick of chili enhances the chocolate’s natural richness.

With just a few ingredients and minimal prep time, you can easily create this indulgent dessert at home.

Serving it for a special occasion or simply satisfying your sweet tooth, this Mexican chocolate ice cream recipe is sure to become a favorite. Get ready to treat yourself to an unforgettable, flavorful experience!

Why Peoples Like Mexican Chocolate Ice Cream Recipe?

People love Mexican chocolate ice cream because of its unique combination of rich chocolate and bold, spicy flavors.

The cinnamon and chili give it an exciting twist that adds depth and warmth, making it more adventurous than traditional chocolate ice cream.

Its creamy texture and unexpected kick create a memorable, flavorful experience that keeps people coming back for more.

How To Prepare Mexican Chocolate Ice Cream Recipe?

Preparation Time: 15 minutes

Cooking Time: 20 minutes (chill time and freezing time excluded)

Total Time: 35 minutes (including freezing time)

Course: Dessert

Cuisine: Mexican

Yield: 8 servings

Equipment Needed

• Ice cream maker
• Medium saucepan
• Whisk
• Mixing bowls
• Fine mesh strainer (optional)
• Measuring cups and spoons

Ingredients

• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 4 ounces Mexican chocolate (chopped) or dark chocolate with cinnamon and vanilla
• 1 teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon vanilla extract
• 4 large egg yolks
• Pinch of salt

Instructions

Step 1: Make the Chocolate Base

In a medium saucepan, combine the milk, heavy cream, sugar, cocoa powder, and cinnamon. Place over medium heat, whisking frequently until the mixture is warm and the sugar has completely dissolved.

Step 2: Melt the Chocolate

Once the milk mixture is warm, add the chopped Mexican chocolate (or dark chocolate) to the pan. Stir until the chocolate has completely melted and the mixture is smooth. You should notice the sweet and spicy aroma beginning to develop.

Step 3: Temper the Egg Yolks

In a separate bowl, whisk the egg yolks with a pinch of salt. Gradually pour in about half of the hot chocolate mixture while whisking constantly (this is called tempering the eggs). This helps to gently warm the yolks without scrambling them.

Step 4: Combine the Mixtures

Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Stir constantly and cook over medium heat for about 5–7 minutes until the custard thickens and coats the back of a spoon. Be sure to not let the mixture boil, as it can curdle.

Step 5: Strain (Optional)

For an extra smooth ice cream, you can strain the mixture through a fine mesh sieve to remove any curdled bits or lumps.

Step 6: Chill the Mixture

Once the mixture is thickened and smooth, remove it from the heat and stir in the cayenne pepper and vanilla extract. Allow the mixture to cool to room temperature, then cover it and refrigerate for at least 4 hours or overnight. This chilling step allows the flavors to meld together.

Step 7: Churn the Ice Cream

After the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This process typically takes about 20–30 minutes, depending on your ice cream maker.

Step 8: Freeze

Once churned, transfer the ice cream to a container and freeze for an additional 3–4 hours to firm up before serving.

Special Note

Adjust the chili powder to your desired spice level for a personalized kick. For an extra smooth texture, strain the ice cream base before churning to remove any unblended spices.

This Mexican chocolate ice cream recipe also pairs beautifully with churros or other warm, cinnamon-spiced desserts!

Nutrition Facts Mexican Chocolate Ice Cream Recipe

Calories: 220

Total Fat: 14g

Saturated Fat: 8g

Cholesterol: 75mg

Sodium: 35mg

Carbohydrates: 26g

Fiber: 2g

Sugars: 21g

Protein: 3g

Serving Suggestions

When serving your homemade Mexican Chocolate Ice Cream Recipe here are a few fun ideas to elevate the experience:

1. Top with whipped cream:

Add a dollop of freshly whipped cream for a rich and airy contrast.

2. Garnish with cinnamon:

Sprinkle a little cinnamon or chili powder on top for that extra kick.

3. Pair with a warm dessert:

This ice cream goes wonderfully with a slice of warm cake or a rich brownie.

Tips And Variations

Tips

1. Temper the Eggs Carefully:

When adding the hot milk mixture to the egg yolks, do it slowly while whisking constantly. This prevents the eggs from scrambling and ensures a smooth, creamy texture in your ice cream.

2. Chill the Mixture Thoroughly:

Allow the ice cream base to chill completely before churning. This helps the flavors develop and results in a smoother, more velvety ice cream.

3. Taste Test the Spice Level:

Mexican chocolate ice cream can have a kick from the cayenne pepper, but the heat can be adjusted. Start with a smaller amount and taste-test as you go to find the perfect balance of spice for your preference.

Variations

1. Add a Nutty Crunch:

Mix in chopped toasted almonds, pecans, or walnuts during the last few minutes of churning. The nuts add texture and complement the rich chocolate flavor.

2. Dairy-Free Option:

Use coconut milk and coconut cream instead of heavy cream and whole milk to make the ice cream dairy-free. This will still give you a creamy, indulgent treat with a slightly tropical twist.

3. Swirl in Dulce de Leche:

For an extra layer of sweetness, swirl in some dulce de leche or caramel sauce into the ice cream just before freezing. It creates a beautiful contrast to the spiced chocolate flavor.

How to store Mexican Chocolate Ice Cream

To store Mexican chocolate ice cream, place it in an airtight container to prevent ice crystals from forming. Ensure the container is tightly sealed and kept in the freezer at a consistent temperature of 0°F (-18°C) or lower.

For optimal texture, avoid leaving the container open for long periods and try to store it away from the freezer door, where temperatures fluctuate. If the ice cream begins to soften, refreeze it immediately to preserve its creamy consistency.

Mexican Chocolate Ice Cream Is Good For Diabetics?

Mexican chocolate ice cream can be enjoyed by diabetics in moderation, especially if it’s made with sugar substitutes like stevia or erythritol.

Traditional versions are high in sugar, which can cause blood sugar spikes. However, by adjusting the recipe to reduce sugar content and adding healthier ingredients, it can be a more diabetes-friendly option.

Always consult with a healthcare professional before indulging, as individual dietary needs vary.

Conclusion

This homemade Mexican chocolate ice cream Recipe is a delightful fusion of rich, creamy chocolate and bold, spicy flavors.

It’s a perfect dessert for anyone seeking a unique twist on traditional ice cream. The combination of cinnamon, vanilla, and a touch of chili offers a deliciously unexpected treat that will surely impress your friends and family.

Plus, the simplicity of the recipe makes it easy to recreate in your own kitchen. So go ahead, give it a try, and enjoy a cool yet spicy dessert that’s bound to become a new favorite in your ice cream repertoire!