No ImageMexican Chocolate Ice Cream

Did you make it? Rate it!

  1. Matt

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

    xxxxxyyyyy

  2. 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.

  3. 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…

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  4. 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!

  5. 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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