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Mexican Chocolate Ice Cream
Author: Melissa Howell
Ingredients
  • 1 1/2 cups heavy whipping cream
  • 4 cups whole milk divided
  • 1 tablet Nestle's Abuelita Mexican Chocolate
  • 1/4 cup cocoa powder
  • 1 tsp. vanilla
  • 2/3 cup sugar
  • 1 tsp. cinnamon
  • 1/8 tsp. cayenne pepper
Instructions
  1. Pour the 4 cups of milk in a pot on the stove. Add the disk of Mexican chocolate and heat over medium heat until the tablet is melted and incorporated.
  2. Pour 1 1/2 cups of the hot chocolate into a large mixing bowl and add the 2/3 cup of sugar. Stir until the sugar is dissolved.
  3. Add the cocoa powder, vanilla, cinnamon, and cayenne pepper and mix well.
  4. Add the 1 1/2 cups of heavy whipping cream and mix well.
  5. Put in the refrigerator to chill several hours or overnight.
  6. When chilled, pour into your ice cream maker and follow the manufacturer's directions.
  7. When the ice cream reaches soft-serve consistency, transfer to an airtight container and let harden in the freezer for several hours.