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Mexican Chocolate Ice Cream
5 from 4 votes

Mexican Chocolate Ice Cream

Bring something special to the table with this well-loved recipe.

Course: Dessert, Baked Goods

Ingredients

  • 4 cups milk divided, whole
  • 1 1/2 cups heavy whipping cream
  • 1 Mexican chocolate tablet, brand Nestle's Abuelita
  • 1/4 cup cocoa powder
  • 1 tsp. vanilla
  • 2/3 cup sugar
  • 1 tsp. cinnamon
  • 1/8 tsp. cayenne pepper

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. Transfer to an airtight container and put into the freezer.