Mexican Chocolate Ice Cream

DessertMexicanChocolateIce Cream

Homemade Mexican ice cream flavored with cinnamon chocolate and a dash of spice.

Photography Credit: Elise Bauer

What Makes Mexican Chocolate Special

There is one image from my childhood that is seared into memory, that of the yellow octagonal box of Mexican chocolate on the top shelf of our kitchen pantry.

I can still remember my mother making pots of hot chocolate for us, and even using a Mexican chocolate stirrer to beat up the hot chocolate until it was frothy.

What makes Mexican chocolate different from regular chocolate? The cinnamon!

That’s the distinctive flavor.

Mexican Chocolate Ice Cream

With this Mexican ice cream recipe, you can skip all of the little extras – coffee, vanilla, chili, and as long as you keep the cinnamon, you will have an ice cream that tastes just like Mexican hot chocolate.

I’ve made this Mexican ice cream both using Ibarra chocolate and using regular chocolate with added cinnamon. Both work fine, though if you use regular chocolate, you can have more control over the quality of the actual chocolate, and the bitterness level (I like bittersweet).

Mexican Chocolate Ice Cream Recipe

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  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Chilling and Churning time: 2 hours, 30 minutes
  • Yield: Makes 1 quart.

If you have access to Ibarra Mexican chocolate you can use this instead of the semi-sweet or bittersweet chocolate and cinnamon called for in the recipe. Use about 1 disk and 4 triangles of the chocolate. After heating with the cream, blend in a blender. Do not add any additional cinnamon as there is enough in the Ibarra.

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1/4 cup cocoa powder
  • 4 ounces bittersweet or semi-sweet chocolate
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • Pinch salt
  • Pinch cayenne
  • Pinch espresso powder (or instant coffee)
  • 6 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 Tbsp brandy (optional)

Method

1 Heat cocoa powder in 1 cup cream, stir in chocolate: Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated.

Remove pot from heat. Stir in chocolate until it is completely incorporated.

2 Place into bowl, add remaining cream, chill over ice water: Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down.

Place a mesh sieve over the bowl with the chocolate mixture.

3 Heat milk, sugar, spices until steamy: Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar.

4 Temper eggs with hot mixture, return to pan: Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.

5 Stir until custard base thickens: Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.

6 As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture.

making Mexican Ice cream making custard for Mexican chocolate ice cream
If the custard base doesn't coat the back of the spoon, it's not ready.

How to tell custard is ready for Mexican ice cream How to tell if custard is done for Mexican ice cream
The custard base coats the back of the spoon.

7 Add vanilla and chill: Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight.

8 Add brandy (optional): Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step.

9 Process in ice cream maker: Churn the mixture in your ice cream maker according to the manufacturer's instructions.

10 Freeze: Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer.

If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Mexican Chocolate Ice Cream on Simply Recipes. Thank you!

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Everything I know about ice cream, I've learned from David Lebovitz and his Perfect Scoop ice cream cookbook. If you love making ice cream, buy this book!

Links:

How to make ice cream without an ice cream machine

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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18 Comments / Reviews

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Did you make it? Rate it!

  • Matt

    This is the BEST ice cream I have ever tasted! I always make the recipe as-is, and everyone loves it.

    xxxxxyyyyy

  • Thomas

    Instead of adding the cayenne powder, vanilla extract, and ground cinnamon, steep the heavy cream with a cinnamon stick, vanilla bean, small amount of cayenne, and few long strips of orange peel. Let it sit for an hour, covered, after you heat it in the small sauce pan and then strain it. The flavor is so much more pronounced and complex.

  • Danielle

    This looks amazing – I can’t wait to impress people with it! Is there a substitute for the brandy? It’s basically the only booze I don’t have…

  • Yoko

    Just made this – wow it’s even more luxurious & delicious than I imagined. I actually made a mexican chocolate version of your chocolate mousse a while back. Funny thing is this ice cream tastes exactly like that but frozen. I wonder if I can freeze leftover mousse to get instant ice cream next time.. :)

    Thanks again for the great recipes!

  • rose

    The day I got my ice cream maker (with a compressor unit – no more freezing bowls!) i made this ice cream. Delish. I used less cinnamon (somehow I always taste that flavor over all others), did half cream, half milk and one less egg yolk.. glad I changed up some ratios because my finished product was REALLY rich!
    Definitely recommend people try this…such a treat. Thanks Elise! Next up, mint choc chip!

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