Updated: May 12
Celebrate any of these holidays with Mexican Chocolate Ice Cream:
Cinco de Mayo (May 5)
National Chocolate Ice Cream Day (June 7)
National Ice Cream Day (3rd Sunday in July)
National Cacao and Chocolate Day (Sept 2)
National Chocolate Day (Oct 28)
Mexican Chocolate Ice Cream
Prep Time: 10 mins.
Chill Time: 2 hours
Churn Time: 20 mins.
Freeze Time: Overnight
Total Time: 10.5 hours
Yield: 5 cups
Ice Cream Maker
3/4 cup unsweetened cocoa powder, sifted
1 tsp cinnamon
1/2 tsp chile powder or cayenne
1/3 cup packed brown sugar
pinch of salt
1 cup whole milk
2 cups heavy cream
1/2 cup agave syrup
1/2 Tbsp vanilla extract
Put the ice cream maker base in the freezer to freeze overnight.
Whisk the cocoa powder, cinnamon, chile powder/cayenne, brown sugar, and salt in a bowl.
Add in milk and continue whisking until the dry ingredients are dissolved in the milk.
Add in the heavy cream, agave syrup, and vanilla and mix well to combine.
Use plastic wrap to cover the bowl and refrigerate 2 hours or overnight.
Once the base is frozen and the ice cream mixture has chilled, put the base on the ice cream maker and turn it on. Slowly pour in the ice cream mixture and let it churn for 20 minutes.
Note: If you want to add any mix-ins like nuts or cookies, these can be crushed and added during the last 5 minutes of churning.
The ice cream will be very soft and melt quickly upon removal from the ice cream maker. If you'd like a harder ice cream, scrape the ice cream into a Tupperware with a spatula. Cover with plastic or parchment paper, and then add the Tupperware lid. Place it in the freezer overnight.
Nutrition per 1/2 cup:
268 Calories, 23g Carbohydrates, 3g Protein, 19g Fat, 11g Saturated Fat, 69mg Cholesterol, 44mg Sodium, 61mg Calcium, 1g Fiber, 20g Added Sugar