featured 3645

Mexican Chocolate Ice Cream

Homemade Mexican Chocolate Ice Cream: A Rich, Spicy & Creamy Indulgence

There’s something uniquely enchanting about Mexican chocolate. Far from your average milk chocolate bar, it’s a distinct culinary experience, often characterized by its rich, dark, and slightly bitter profile, beautifully complemented by the warmth of cinnamon and often a hint of other aromatic spices. This remarkable blend makes it a staple in traditional Mexican recipes, from savory moles to comforting hot chocolate. When I stumbled upon a recipe for Mexican Chocolate Ice Cream, I knew instantly that I had to bring this intriguing flavor combination to life in a frozen, creamy dessert.

While the pairing of chocolate and cinnamon might not appeal to everyone, I believe it’s a match made in culinary heaven when executed correctly. The cinnamon doesn’t just add a touch of spice; it deepens the chocolate’s complexity, creating a flavor profile that is both familiar and exotic. This ice cream is a testament to how well these elements can harmonize, delivering a truly rich and distinctive taste that will awaken your palate.

(Please note: If you were searching for this week’s “Tuesdays with Dorie” recipe, my apologies. Due to a dislike for coconut in my household and current budgetary constraints, I wasn’t able to participate. Essentials took priority over extra ingredients this time. My sincere thanks to Carmen, our wonderful host, for her understanding. For those curious about the Coconut Tea Cake, I highly recommend visiting her blog, Carmen Cooks, to see her delightful rendition.)

Why This Mexican Chocolate Ice Cream Recipe Is a Must-Try

Now, back to the star of the show: the ice cream. I confess, my children, with their more conventional palates, weren’t quite adventurous enough for this unique flavor. This meant I had the delightful “burden” of enjoying the entire batch myself. (Oh, the sacrifices we make, right? Absolutely torturous!) But in all seriousness, every spoonful was pure bliss. The subtle, spicy tinge that lingered after each creamy mouthful was absolutely divine. This frozen confection was perfectly smooth, incredibly rich, and bursting with flavor that only authentic Mexican chocolate can provide. It’s a dessert I will undoubtedly make again, even if I remain the sole appreciative audience member!

This recipe isn’t just about making ice cream; it’s about experiencing the depth of Mexican chocolate in a refreshing new way. The interplay of dark chocolate, fragrant cinnamon, and a whisper of cayenne creates an unforgettable symphony of flavors that is both comforting and exciting. It’s a sophisticated treat that stands out from typical chocolate ice creams, offering a gourmet experience right in your home kitchen.

Understanding Mexican Chocolate: Amanda’s Insights

When you’re shopping for Mexican chocolate, remember that it typically resides in the ethnic food aisle, not alongside the baking chocolates. This is a crucial distinction. The packaging can sometimes be a bit misleading, often designed to evoke images of hot chocolate, which is indeed one of its most popular uses. While Mexican chocolate is famously used to prepare a frothy, spiced hot chocolate and does come in powdered form, it’s also readily available in solid bars, disks, or tablets – perfect for baking and making this ice cream.

Two well-known and reputable brands you might encounter are Ibarra and Nestle’s Abuelita. For this particular recipe, I opted for Abuelita, and the results were spectacular. These brands offer that distinctive blend of dark chocolate, sugar, and cinnamon that is essential for achieving the authentic flavor profile of this ice cream. Don’t be tempted to substitute with plain dark chocolate and add cinnamon separately; the pre-mixed tablets offer a unique texture and flavor that’s hard to replicate.

Homemade Mexican Chocolate Ice Cream Recipe

Adapted from Mangio da Sola

Printable Version of this Recipe

Ingredients:

  • 2 cups heavy whipping cream, divided
  • 1/4 cup unsweetened cocoa powder
  • 1 disk and 2 triangles of Mexican chocolate (such as Ibarra or Abuelita), finely chopped
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • Pinch of salt
  • Pinch of cayenne pepper (adjust to your preferred spice level)
  • Pinch of espresso powder (optional, but enhances chocolate flavor)
  • 6 large egg yolks, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon brandy (optional, helps with texture)

Equipment You’ll Need:

  • Small saucepan
  • Whisk
  • Metal bowl
  • Larger bowl (for ice bath)
  • Fine-mesh sieve
  • Medium saucepan
  • Medium mixing bowl
  • Rubber spatula
  • Wooden spoon
  • Ice cream maker
  • Airtight container for storage

Step-by-Step Instructions:

  1. Prepare the Chocolate Base: In a small saucepan, combine 1 cup of heavy cream and the cocoa powder. Whisk thoroughly to ensure there are no lumps and the cocoa is well incorporated. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once simmering, remove the pot from the heat and stir in the chopped Mexican chocolate until it has completely melted and the mixture is smooth and homogenous.
  2. Cool the Chocolate Mixture: Transfer the chocolate mixture into a metal bowl. Add the remaining 1 cup of cold heavy cream to this bowl. Prepare an ice bath by filling a larger bowl halfway with ice water. Place the metal bowl with the chocolate mixture over the ice bath. This step is crucial for rapidly cooling the mixture and preventing the chocolate from seizing. Place a fine-mesh sieve over this bowl; it will be used later.
  3. Heat the Milk Mixture: In a separate medium saucepan, combine the whole milk, granulated sugar, salt, cayenne pepper, and espresso powder (if using). Heat this mixture over medium heat until it’s steamy but not boiling, stirring constantly to ensure the sugar dissolves completely and the spices are well distributed.
  4. Temper the Egg Yolks: In a medium-sized mixing bowl, lightly beat the egg yolks. This is a critical step for a creamy custard. Slowly and gradually pour about a third of the hot milk mixture into the beaten egg yolks, whisking continuously and vigorously. This process, known as tempering, slowly raises the temperature of the egg yolks, preventing them from scrambling when added to the hot milk.
  5. Cook the Custard: Once tempered, scrape the warmed egg yolk mixture back into the saucepan with the remaining hot milk mixture using a rubber spatula. Continue to cook this custard over medium heat, stirring constantly with a wooden spoon and making sure to scrape the bottom of the pan to prevent sticking and scorching. The custard is ready when it thickens enough to coat the back of the spoon. To test this, run your finger across the coating; if the line holds without the mixture running together, it’s done. This typically takes anywhere from 2 to 10 minutes, depending on your stove’s heat. Be patient and keep stirring!
  6. Combine and Chill: As soon as the custard coats the spoon, immediately remove it from the heat. Pour the hot custard directly through the fine-mesh sieve (which you placed earlier) into the bowl with the chocolate cream mixture that’s still over the ice bath. This sieving step ensures a silky-smooth ice cream base, removing any potential bits of cooked egg or undissolved spices. Stir the custard into the chocolate cream mixture until fully combined.
  7. Add Flavor Enhancers and Chill Thoroughly: Stir in the vanilla extract. Allow the mixture to cool further in the ice bath for about 15-20 minutes, stirring occasionally. Once it’s no longer warm, remove it from the ice bath, cover the bowl, and transfer it to the refrigerator. Chill the mixture completely for at least 4 hours, or ideally overnight. A thoroughly chilled base is essential for achieving the best texture in your ice cream maker.
  8. Add Brandy (Optional): Just before churning, stir in the 1 tablespoon of brandy. While optional, brandy is an excellent addition as it helps to lower the freezing point of the mixture, which results in a softer, less icy ice cream, especially if you plan to store it for more than a day.
  9. Churn the Ice Cream: Pour the well-chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions. The ice cream will be quite soft, with a consistency similar to soft-serve, directly out of the machine.
  10. Harden and Serve: Transfer the soft ice cream to an airtight container. Place it in your freezer for several hours (4-6 hours minimum) to allow it to harden to a scoopable consistency. If you store it for longer than a day, you might need to let it sit at room temperature for a few minutes before attempting to scoop it, as it will become quite firm.

This recipe yields approximately 1 quart of delicious, homemade Mexican Chocolate Ice Cream.

Tips for Perfect Mexican Chocolate Ice Cream Every Time:

  • Quality Ingredients Matter: Using good quality Mexican chocolate (like Ibarra or Abuelita) and fresh heavy cream and eggs will significantly impact the final flavor and texture.
  • Don’t Rush the Cooling: The ice bath and subsequent refrigeration are crucial. A well-chilled base churns more efficiently and results in a smoother, creamier ice cream.
  • Tempering is Key: Don’t skip or rush the tempering of the egg yolks. Pouring hot milk directly into cold eggs will scramble them, leading to a lumpy custard.
  • Stir, Stir, Stir: When cooking the custard, constant stirring prevents the eggs from cooking unevenly and keeps the bottom from scorching.
  • Adjust Spice Level: The pinch of cayenne is subtle, adding just a hint of warmth. If you prefer more heat, you can increase it slightly, but do so cautiously.
  • Sieving is Your Friend: Passing the custard through a fine-mesh sieve ensures a silky-smooth texture by catching any small bits of cooked egg or undissolved spices.
  • Airtight Storage: Store your finished ice cream in an airtight container to prevent freezer burn and keep it fresh for longer.

Serving Suggestions for Your Mexican Chocolate Ice Cream:

This exquisite ice cream is fantastic on its own, but you can elevate the experience even further:

  • With Fresh Berries: A sprinkle of fresh raspberries or sliced strawberries provides a lovely contrast to the rich chocolate.
  • Churro Companion: Serve a scoop alongside warm, crispy churros for an authentic Mexican dessert experience.
  • Whipped Cream & Cocoa Dust: A dollop of freshly whipped cream and a dusting of cocoa powder or extra cinnamon can make it even more decadent.
  • A Sprinkle of Chili: For the adventurous, a tiny dash of chili powder (like ancho or chipotle) on top can amplify the spicy notes.
  • Coffee Pairing: Enjoy it with a strong cup of coffee or an espresso; the flavors complement each other beautifully.

More Delicious Ice Cream Recipes from Amanda’s Kitchen:

If you’re a fan of homemade frozen treats, be sure to explore these other delightful ice cream recipes:

  • Classic Chocolate Ice Cream
  • Caramel Chocolate Nut Ice Cream
  • Chocolate Rum Raisin Ice Cream
  • Root Beer Ice Cream
  • Nutella Swirl Cheesecake Ice Cream
  • Black Cow Ice Cream
  • Mocha Chocolate Chip Ice Cream

NEW! Don’t miss out on updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Be sure to subscribe to my newsletter, Foodie in the Craftroom, by visiting https://amandascookin.com/p/subscribe-to-newsletter.html.