Mexican Chocolate Ice Cream Recipe-Homemade
Mexican chocolate ice cream is a rich, creamy, and slightly spicy dessert that brings a unique twist to traditional chocolate ice cream. This decadent treat features the deep, complex flavors of Mexican chocolate, which is typically infused with cinnamon and other warm spices. Unlike regular chocolate ice cream, this recipe also incorporates a touch of cayenne pepper or chili powder, giving it a subtle heat that complements the sweetness beautifully. Whether you’re looking for a refreshing summer dessert or a delicious way to indulge your chocolate cravings, this Mexican chocolate ice cream recipe is sure to impress!
Recipe Details
- Prep Time: 20 minutes
- Active Time: 15 minutes
- Resting Time: 4 hours (chilling and freezing)
- Total Time: 4 hours 35 minutes
- Cuisine: Mexican
- Course: Dessert
- Servings: 6
- Calories: Approximately 320 per serving
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Ice cream maker
- Strainer (optional, for smooth texture)
- Freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 oz Mexican chocolate, chopped (such as Ibarra or Abuelita)
- 3 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp cayenne pepper (adjust to taste)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 4 large egg yolks
Instructions
- Heat the Dairy Mixture: In a medium saucepan over medium heat, combine the heavy cream, whole milk, and half of the sugar. Stir gently until the mixture is warm but not boiling.
- Melt the Chocolate: Add the chopped Mexican chocolate to the warm milk mixture. Stir until fully melted and smooth.
- Whisk the Dry Ingredients: In a separate bowl, whisk together the cocoa powder, cinnamon, cayenne pepper, and salt. Add this mixture to the saucepan, stirring to combine.
- Prepare the Egg Yolk Mixture: In another bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thick.
- Temper the Eggs: Slowly pour a ladleful of the warm chocolate mixture into the egg yolks while whisking constantly. Repeat with another ladleful to gently raise the temperature of the eggs.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes). Do not let it boil.
- Strain and Cool: Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the vanilla extract.
- Chill the Mixture: Cover and refrigerate for at least 2 hours, or until completely chilled.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes).
- Freeze for Firmness: Transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 2 hours before serving.
Serving Suggestions
- Serve with a sprinkle of cinnamon or shaved Mexican chocolate on top.
- Pair with churros or warm brownies for a delicious contrast.
- Drizzle with a little bit of caramel sauce or spicy chocolate sauce for extra flavor.
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 5g
- Fat: 22g
- Carbohydrates: 28g
- Sugar: 25g
- Fiber: 2g
Final Thoughts This Mexican chocolate ice cream recipe is a delightful twist on classic chocolate ice cream, offering a blend of sweet, spicy, and creamy flavors that will leave your taste buds wanting more. Whether you enjoy it on its own or paired with a warm dessert, this homemade treat is perfect for any occasion. Try making it today and experience the rich, authentic flavors of Mexican chocolate in a frozen delight!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.