We are all used to eating regular chocolate or vanilla ice cream from an ice cream shop or getting ice cream tubs from the supermarket. Chocolate ice cream is consumed by everyone around the world and is loved immensely. A large percentage of the chocolate made worldwide is incorporated into desserts such as chocolate ice cream. Chocolate ice cream is a child’s dream come true, and the same goes for adults too. A recent survey by the International dairy foods Association shows that the most consumed ice cream in the US is chocolate ice cream. Indeed, people cannot overcome choosing the nicely rich and decadent taste of chocolate ice cream over any other flavor. However, adding a twist to regular chocolate ice cream can induce an even more deep spicy flavor to it. This is why my Mexican chocolate ice cream recipe is ideal for any party, event, and regular use. This recipe is easy to make and requires very little effort. It’s made with everyday items and has a spicy, nutty aftertaste to it.
Eating simple chocolate ice cream is quite bland. This is exactly why you want something more fun and delicious. By giving it a Mexican kick with spices! So, if you’re looking for a new way to enjoy your favorite chocolate ice cream, look no further than our recipe for Mexican Ice Cream!
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Ingredients Notes and Equipment
- 70% Dark Chocolate Chips- For a chocolate ice cream to taste good means that a good quality of dark chocolate chips will be essential. 70% dark chocolate chips means that the chocolate chips contain 70% black cocoa powder, and the rest of the 30% is sugar and other milk solids. Since the ice cream mixture already contains extensive heavy cream, milk, and sugar, milk chocolate would not be a smart choice if you want rich and decadent chocolate ice cream. By using 70% dark chocolate chips for your ice cream, you eliminate the necessity of utilizing any form of cocoa powder in the mixture since the dark chocolate is already dark enough with a significant amount of Cocoa to make the chocolate ice cream mixture rich in chocolate content. Using a hefty 7 ounces of these 70% dark chocolate chips is also ideal for the dark flavor you are looking for. This also eliminates any need to use cocoa powder in the ice cream mixture by ensuring a deep chocolate flavor.
- Cinnamon powder – A recipe is not Mexican without spices. Is it? This is why cinnamon is used to add a sweet smell with a nutty, spicy aftertaste to your chocolate ice cream. Cinnamon helps bring out the dark and decadent richness of the dark chocolate in the ice cream base. Cinnamon, combined with chocolate, gives out a unique and rich taste to the slightly spicy and sweet chocolate ice cream by making it aromatic. With the coming Christmas season, this Mexican chocolate ice cream is a hit with scent and flavor. Cinnamon powder is the winner for this recipe as it turns boring chocolate ice cream into something new with a kick of cinnamon flavor.
- Freezer, safe ice cream container – I like using airtight containers because the ice cream doesn’t turn into an icy crystal consistency in them. They are also easy to use and dishwasher safe.
- Heavy cream- Heavy cream gives the ice cream a signature smooth and creamy texture. This is why the recipe uses double the cream-to-milk ratio, ensuring a smooth chocolate ice cream that has you craving more!
- Electric beater – you can always substitute an electric beater with a whisk instead. It is required to beat the ice cream base till fluffy so that the ideal airy, creamy consistency is enforced in the ice cream. You can do this without an electric beater, although it might require more time and energy.
Pro Tips
- It is a good idea to use dark chocolate for the ice cream mixture because darker chocolate gives a rich deep flavor compared to milk chocolate. 70% dark chocolate chips, ensure that the mixture is the right amount of chocolatey but not too bitter at the same time. Since extensive amounts of heavy cream are being used, milk chocolate is not the best option. This is why I use 70% dark chocolate with a potent cocoa preserve to get the best quality chocolate ice cream.
- Double mixing gives a smooth, rich texture to the ice cream. Put the mixture in the freezer for 40 minutes, and then take it out while it’s a semi-solid consistency, and mix it again to ensure that ice crystals do not form in the ice cream while it freezes. Ice crystals prevent the ice cream from being smooth and creamy. It gives an unpleasant feeling while eating the ice
- For the perfect ice cream scoop, leave the ice cream on the counter for a few minutes before you scoop out the ice cream. An ice cream scooper helps even more when you dip it in cold water before scooping out the ice cream for a smooth round ball.
- You can top the ice cream with various toppings, such as chocolate or caramel syrup, chocolate, chips, sprinkles, cookie crumbles, and much more!
FAQ
- Can you make the ice cream at home? Turning ice cream into an ice cream maker is the right way to make a creamy texture for your ice cream. But for those that do not own an ice cream maker and don’t plan on getting one, worry no more. This recipe uses barely any equipment, let alone an ice cream-making machine. This recipe, followed with the correct steps and directions, will ensure that your ice cream has a smooth and creamy consistency without using any ice cream maker. The step where you take the semi-solid mixture out of the freezer after freezing it for 40 minutes and stirring it ensures that no ice crystals form in your ice cream mixture, guaranteeing a smooth texture. Using a freezer with a high-temperature setting allows the ice cream to freeze quickly before it can have any ice forms in it.
- How to further prevent icy texture? Suppose you want the ice cream to be even creamier, go ahead and store it in an airtight jar instead of leaving it in an open container. For more protection, add clingfilm to the surface of the ice cream before putting it into the freezer. This will ensure that no water droplets enter your ice cream and mess up the texture.
- Can I use cocoa powder instead of melted chocolate? Since dark chocolate is already 70% enriched with cocoa powder, you do not require using cocoa powder. However, you can add a few spoons if you want your chocolate ice cream to be even darker and rich. A nice way would be to substitute the 70% dark chocolate with milk chocolate and add cocoa powder to the warm mixture while stirring it with cinnamon.
Nutrition Facts
Serving size: 1 cup Servings: 9|
Amount per serving |
|
|
Calories |
234 |
|
% Daily Value* |
|
|
Total Fat 17.4g |
22% |
|
Saturated Fat 11.3g |
57% |
|
Cholesterol 44mg |
15% |
|
Sodium 175mg |
8% |
|
Total Carbohydrate 16.6g |
6% |
|
Dietary Fiber 1.2g |
4% |
|
Total Sugars 12.9g |
|
|
Protein 3.4g |
|
|
Vitamin D 25mcg |
124% |
|
Calcium 96mg |
7% |
|
Iron 1mg |
4% |
|
Potassium 143mg |
3% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. |
|
The Ultimate Mexican Chocolate Ice Cream Recipe
This Mexican chocolate ice cream recipe is simple, easy to make, and delicious. Without an ice cream maker, you can retrieve a smooth and creamy consistency of a deep, dark rich, decadent ice cream that can win hearts. The spicy cinnamon cake gives the recipe a different and unique taste that will have your guests hoping for more! You do not need an ice cream maker for this dessert, and all you need are a few ingredients.
9
servings15
minutes45 minutes + cooling time
233
kcalIngredients
2 cups heavy cream
1 cup whole milk
1½ teaspoon cinnamon
½ teaspoon salt
7 ounces dark chocolate (70% cocoa)
1 teaspoon vanilla extract
chocolate sauce (optional)
Directions
In a heavy nonstick saucepan, add the heavy cream, whole milk, sugar, cinnamon powder, and salt.
Keep the flame on medium-high heat under the saucepan and continuously stir the mixture with a whisk or wooden spoon until it is well incorporated.
Keep the mixture on medium heat for about 15 minutes or until it begins to boil.
While the mixture is coming to a boil, take a microwave-friendly bowl and add the dark chocolate chips to it.
Once the mixture has boiled, go ahead and pour the steaming hot mixture into the bowl with chocolate chips
Now let the bowl sit for 5 minutes, so as to let the chocolate melt at the bottom.
Next, take the wooden spoon and mix until the melted chocolate is well distributed in the ice cream base.
To add air and make the mixture fluffy and creamy, let it cool for ½ an hour before whisking it for a solid 45 minutes
Put the well-beaten mixture in the freezer for 40 minutes and wait
After 40 minutes, add vanilla to the semi-solid ice cream base and mix it with a wooden spoon and prevent ice crystals.
Now transfer the completed ice cream base to a serving dish and freeze it for at least 4 hours or overnight.
When it is completely frozen, take the ice cream out of the freezer and use an ice cream scooper to take it out smoothly.
Serve with toppings of your choice, such as chocolate sauce, and enjoy!
Notes
- This website and the recipe card are made for your ease. We provide you with approximate nutrition information for convenience and as a courtesy only so you get an idea of the recipe requirements and components. The Nutrition data is gathered primarily from various online tools like Spoonacular. While this information can help estimate the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration. All images and content are copyright protected. Please do not use our images without prior permission.
