Mexican Chocolate Ice Cream
Creamy Mexican chocolate ice cream features rich milk chocolate, subtle cinnamon, and vanilla, offering a smooth, indulgent treat perfect for warm days or dessert gatherings.
Ingredients
Instructions
- In a double boiler over gently simmering water, melt the chopped milk chocolate and stir until smooth.
- Remove the top pan from the heat and set aside.
- In a mixing bowl, whisk together half and half, heavy cream, egg yolks, sugar, ground cinnamon, and vanilla extract.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens slightly, about 8-10 minutes.
- Remove from heat and stir in the melted chocolate until fully incorporated.
- Pour the mixture into a container, cover, and chill in the refrigerator for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer to a container and freeze until firm, about 4 hours before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of milk chocolate. If you need a dairy-free option, substitute the half and half and heavy cream with coconut milk and a dairy-free cream alternative. Make sure to whisk the egg yolks thoroughly to avoid any clumps before cooking. This recipe can be easily adjusted with spices like nutmeg or cayenne for an extra kick, reminiscent of other Mexican recipes.
Serving Suggestions
Serve this Mexican Chocolate Ice Cream in bowls or cones, and consider garnishing with a sprinkle of cinnamon or a drizzle of chocolate sauce for an elegant touch. It pairs beautifully with a slice of Mexican Cornbread II or can be enjoyed alongside a warm piece of pie. For an indulgent dessert, try it with fresh berries or as a topping for brownies.
Storage & Reheating
Store leftovers in an airtight container in the freezer. To maintain a creamy texture, let the ice cream sit at room temperature for 5-10 minutes before scooping. If it becomes too hard, you can let it soften slightly in the fridge before serving. This will keep your ice cream enjoyable and easy to serve for up to 2 weeks.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Chocolate Ice Cream contains roughly 457 calories, with 10g protein, 35g carbohydrates, and 26g fat. It is an excellent source of vitamin C (37% of the Daily Value), dietary fiber (28% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this ice cream without an ice cream maker?
Yes, you can make this ice cream without an ice cream maker! Pour the chilled mixture into a shallow dish and freeze it. Every 30 minutes, stir it with a fork to break up ice crystals until it reaches your desired consistency, usually about 3-4 hours.
How can I adjust the sweetness of the ice cream?
If you prefer a less sweet ice cream, you can reduce the sugar to 1/2 cup. Alternatively, you can substitute sugar with a sweetener like agave syrup; just remember to adjust the amount based on the sweetness of the substitute.
What if I don't have half and half?
If you don't have half and half, you can create a substitute by mixing equal parts whole milk and heavy cream. This will mimic the richness of half and half, ensuring your ice cream remains creamy and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).