Basic Mexican Chocolate Ice-Cream

Mexican chocolate ice cream

Aaaah, ice-cream. There are as many ice-cream flavors as there are personalities: sophisticated, playful, artistic, extravagant, creative, simple, humble, diva, flamboyant…you get the idea! Here’s one that’s loyal but playful.

It starts with basic chocolate ice-cream. It’s good. Really good. But it lacks pizzazz. I wanted something capable of teasing out a surprised grin and an eager second bite. Enter Mexican chocolate ice-cream. It’s cinnamon essence wrapped in chocolate. A touch of chile powder deepens both flavors. The emphasis is on high flavor utilizing a basic technique that keeps the recipe accessible to all kitchen warriors…even the hesitant ones.

There are oodles of online recipes for Mexican chocolate ice-cream but they all require piles of egg yolks, endless stirring over a hot stove. One precision-driven recipe demanded a thermometer. Hats off to the chef but that’s just a wee bit more effort than I’m willing to ask of me or you.

As for the hot stove? Ice-cream is a refreshing treat to beat the heat. Standing over a hot stove for a long period achieves the exact opposite.

Basic Mexican Chocolate Ice-Cream

This recipe uses an electric ice-cream maker. I’m sure it would work with a hand-cranked machine…I’ve just never tried it.

1 cup whole milk; 1/2 cup granulated sugar; 8 oz Mexican chocolate (Ibarra or Abuelita work fine)–roughly broken into 1/2 inch pieces; 2 cups heavy cream; 1 teaspoon vanilla extract; 1 teaspoon of ground cinnamon; 1/2-3/4 teaspoon chile powder.

  1. In a blender or food processor (a food processor works best) fitted with a metal blade, pulse to process the sugar with the chocolate, cinnamon and chile powder until the chocolate is very finely chopped.
  2. Heat the whole milk over medium-low until it’s just bubbling around the edges (don’t overheat)!
  3. Add the hot milk and process until blended and smooth. Transfer to a chilled medium bowl and let the chocolate mixture cool completely.
  4. Stir in the heavy cream and vanilla. Chill for 30 minutes or longer (I let mine chill for several hours at the minimum).
  5. Turn the machine ON, pour chilled mixture into freezer bowl and let mix until thickened, about 25-30 minutes.
  6. When done transfer to a CHILLED storage container and let cure for 2 or more hours. The ice-cream may be a little soft, curing helps harden it.

Mexican chocolate ice cream texture

The Mexican chocolate gives this ice-cream a sophisticated texture. Give the chocolate granules a chance to melt against your tongue with each bite to release and savor the flavor.

If you want the flavor of chocolate, chili and cinnamon in a bar form Vosges  is your chocolate fairy bestowing upon you the Red Fire Bar. Or without the cinnamon and more emphasis on the chili they offer the Oaxaca Bar.

If want more chocolate/spice combinations you need to go here. See you there in chocolate and spice bliss!

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1 Lisa { AuthenticSuburbanGourmet } June 9, 2010 at 12:09 am

OMG – I absolutely love mexican chocolate! In an ice cream – now that is nirvana. This is a must make. Thank you for sharing.

2 denise @ quickies on the dinner table June 9, 2010 at 12:32 am

Karen – this recipe elevates you to kitchen Goddess as far as I am concerned. I have been looking high and low for an ice cream recipe without eggs and you will not believe this, but, I’ve been on a cinnamon binge the last 2 weeks and it shows no signs of abating!!! I have been eating homemade cinnamon and brown sugar cookies almost everyday to satisfy my rabid cinnamon craving…….can I say how much I love you at this moment?!?!?! ;)

3 Jean June 9, 2010 at 12:59 am

This ice cream sounds so good. I love chocolate and chile powder together and the cinnamon must be great with this. Can’t say I’ve ever tried Mexican chocolate, though. Will have to put it on my list. Thanks for posting. :-)

4 Spice Sherpa June 9, 2010 at 7:16 am

LOL—I was on a Mexican chocolate and an ice cream craving so I put the two together. The chile is subtle, it seems to deepen the existing flavors rather than add its own, but I used a chili powder that didn’t have a lot of heat. Denise–I put cinnamon in everything. Even smoothies! Glad you all enjoyed it.

5 Magic of Spice June 9, 2010 at 6:19 pm

This sounds so good, thank you for sharing the recipe:)

6 Lynn @ What She's Having June 9, 2010 at 10:12 pm

Yum! The chili powder with the chocolate and cinnamon is a great idea. I’ll definitely have to try this.

7 Spice Sherpa June 10, 2010 at 7:34 am

I’m sure it would be good in your chocolate mousse too!

8 sweetlife June 13, 2010 at 5:59 pm

love it, I buy abuelita chocolate by the truckload, in my coffee, glazes and food…great recipe and wout eggs yum…


9 Magic of Spice June 28, 2010 at 8:20 pm

Love this, sounds so good!

10 vabluehen May 3, 2011 at 10:45 pm

Made this for an upcoming Cinco de Mayo potluck. Added 1/4 cup of cocoa powder, upped the sugar to 3/4 cp and a 1/4 tsp of cayenne. Just came out of the ice cream maker and it is incredible. I didn’t want to wait for it to set.

11 Spice Sherpa May 4, 2011 at 9:42 am

Glad to hear it! It’s on my menu too but for Friday. I’ll try the changes–thanks for the update. It’s good stuff isn’t it!?

12 vabluehen May 8, 2011 at 7:29 pm

It turned out great. I don’t know that I’d change a thing next time – the cocoa and cayenne really made it taste like frozen mexican hot chocolate

13 balvinder ( Neetu) May 8, 2012 at 12:01 am

I don’t have ice cream maker but I can try this with some ice in my vita mix. My daughter will love it.

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